Ingredients:
Fresh Water Prawn - 10 nos about lkg
Cheese - 5 slice (Cube size)
(A)
Mustard
Ajinomoto - Up to taste
Salt
Melted Butter - 1
slice
Minced Garlic - 10 nos
1. Clean prawns and cut three quarters deep into back.
2. Fill back of prawns with minced garlic, cheese and melted butter and bake
at 150 degrees for 20 minutes.
Buttered Prawns
Ingredients:
Tiger Prawns or King Prawns - 600gm
Curry Leaves - 1 stalk
Chicken
Egg Yolk - 5 eggs
Ajinomoto - 2 teaspoons
Sugar - 3 teaspoons
Ideal
milk - 3 teaspoons
Butter - 500 gm
Cooking oil for deep frying prawns
1. Clean prawns without removing shells.
2. Deep fried the prawns in heated oil for 1 minute. Drain excess oil before
arranging in plate.
3. Place butter in heated wok and allow it to melt. Add in the egg yolk to
the melted butter.
4. Stir constantly until bubbles are formed and egg yolk turns to shredded
form.
Chille Prawns
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Diced fish or
chicken can be used instead of prawns, if preferred.
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INGREDIENTS
Instant Noodles
2 tablespoons peanut oil
1kg green king prawns, peeled,
deveined
1 onion, cut into
wedges
425g can
tomatoes
sweet chilli sauce
Oyster Sauce
Teriyaki Sauce
2 tablespoons lemon juice
3 spring onions, finely chopped
Preparation time: 20 minutes
Cooking
time: 8 minutes
Serves 4.
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PREPARATION
Add noodles to a saucepan of boiling water. Cook
for 2-3 minutes, stirring occasionally. Drain and fork the noodle
strands apart. Meanwhile, heat oil in a wok or frying pan, add
prawns and stir-fry over high heat for 1 minute or until lightly
browned; remove. Add onion, stir-fry for 2 minutes or until tender.
Add undrained, crushed tomatoes, chilli, oyster and teriyaki sauces
and lemon juice and bring to the boil. Add noodles and stir-fry for
1 minute or until heated through, stir in prawns and spring onions.
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M. RICHARDSON
Prawn Recipes