For non-Cantonese speakers, prawn is pronounced as “ha” in the dialect. Given how similar it sounds to a laugh, it makes the crustacean a must-have on the table during any Chinese New Year-themed feast as it’s indicative of a happy and prosperous year ahead.
While this shellfish can be intimidating for new cooks, Chef Timothy Sebastian from Hungry Bacon has got you covered with a foolproof step-by-step guide.
In the third of five HALAL recipes for his new series “Tim Cooks: CNY edition”, chef Tim shares a garlicky baked prawn recipe that’ll cost you only a fraction of what you’d pay for in restaurants.
Ingredients for garlic cream (Serving: 3 portions of 180g each)
- 500g cooking cream
- 50g raw chopped garlic
- 120g fried chopped garlic
- 6g salt
- 1 pinch white pepper powder
- 20g balsamic vinegar
Method:
- Combine all ingredients except the balsamic vinegar into a sauce pot and bring it to a boil while stirring.
- Once boiled, reduce the heat to a simmer until it thickens. Add in the balsamic vinegar once thickened.
- Bring the mixture to a boil again, then remove it from the heat.
- Transfer to a clean container and leave to cool. Cover, label and keep chilled.
- Shelf life: about one week in the chiller.
Garlicky baked prawns
- 6 tiger prawns, butterfly-cut
- fine salt (to season)
- garlic cream (as needed)
- paprika (to sprinkle)
- 3 slices baguette, lightly toasted
- 1/4 lemon
- chopped parsley and parsley sprigs (to garnish)
Method:
- Place tiger prawns that have been butterflied onto a baking tray. Fill a piping bag with the garlic cream made earlier.
- Season the prawns lightly with salt and generously pipe the garlic cream over the exposed flesh.
- Sprinkle each prawn with paprika and bake in a preheated oven at 230°C for seven minutes.
- Spread the garlic cream onto the lightly toasted baguette slices, place onto a baking tray and bake alongside the prawns for seven minutes.
- After seven minutes, remove the prawn and baguette slices and arrange on a large dinner plate.
- Garnish with chopped parsley and parsley sprigs. Serve with lemon wedges.
Tips:
- To prepare the fresh tiger prawns, trim off the whiskers, legs and take out the stinger on its tail. Keep the prawn head and shell on.
- Remember to clean away the intestinal sack while cutting along the back of the prawn and butterflying it.
‘Tim Cooks’ is sponsored by ChefHub, KitchenPlan, Hotelware Concept, and Visionary Solutions.
Don’t miss Chef Tim’s recipe for Oriental smoked duck salad and five-spice fried chicken. Check back in tomorrow for his recipe for salt-baked sea bass.
To enjoy Chef Tim’s food in person, head over to:
Hungry Bacon [NON-HALAL]
33, Jalan SS21/56b
Damansara Utama
47400 Petaling Jaya
Selangor
Contact: 012-3550857
This article was written by Toon Kit Yi @ FMT Lifestyle.