Hokkien Char Hae Mee (福建炒虾面) by Taitai Kim

Prepare Soup base
Fried prawn heads and shells (grams) 1/2 kg (own preference can add more or slightly lesser)

2 big raw garlic
1.5 litre water
Sheng siong half black pepper 40 粒 (semi ground)
Bring to boil (approx 25mins)

Filter soup and prawn heads put the soup aside

Prepare 2 Person servings ingredients:
1 packet /1 kg Thick white mee hoon

Half packet/500g Yellow noodles

1.5 -2 tablespoon chopped garlic

200grams pork belly (own preference) steam for 20min

2 eggs

150grams sotong (own preference)steam for 20min

100grams beansprout (own preference)

Some leek (fei cai)

Frying Process:
4 tablespoon cooking oil,fried garlic till bit light brown then add 2 eggs
Mix and stir fried the eggs into small pieces till frangrance

Put thick white mee hoon and yellow noodles fry for 1 min, after that add beansprout and fry for 1min

Add oyster sause and black sause and fry another 1-2 min

Add prawn soup est 500ml and fry for about 1min and cover it for further about 2 min for wet type and about 4 min for dry type

Add prawn and meat and fry for 1min and you are done

*fry in high heat through out the cooking

Prawn Bisque Pasta by Esther Tho

(for 3 serving)

100-150g of pasta per person (I used 350g)
9 large prawns
*1pkt Shrimp paste from Dancing Chef(pls used ½ or ¾ pkt)
*1pkt Emborg Cooking cream(200ml)
*2 tbsp of can tomato paste
*1 tsp garlic powder
*1 tsp of coarse pepper
*1/2 cup of water from pasta water
3-4 tbsp butter
3 or 4 cloves of mince garlic
Some cherry tomatoes (optional)
Some Chopped coriander
Parmesan cheese

1. Bring a large pot of salted water to boil. Add pasta and cook according to package directions for al dente. Leave them in water.
2. For the bisque. In a small pot, add in all *ingredients to boil.
3. Heat 3 tablespoons of the butter in a large skillet over medium heat. Fry prawns till cooked (cut side down 1st). Take out the prawn and leave aside.
4. On the skillet from frying the prawn, add in another 1 tbsp of butter to sauté the mince garlic. (no need to brown it). Add in all the pasta and stir well with cherry tomatoes.
5. Lay pasta on plate, place the fried prawn on top of the pasta, pour Prawn Bisques onto the pasta and the prawns.
6. Sprinkle some parmesan cheese and chopped coriander leaves, serve while hot.

Note: the shrimp paste is very salty, you may need to adjust.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/789763931092685/

Prawns Fritters by Jeannie Lee‎

1 cup self raising flour
2 tbsp rice flour
1 tsp oil
Pinch of salt
200ml of ice water from the fridge

Mixed the above to form thick batter.
Dip prawns into batter n fry till golden colour or till cooked

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/777828832286195/