Thursday, October 14, 2010

Crunchy Zucchini with Prawn

Source: Good Food Fun Cook 餐餐宝, 餐餐好 Episode 1

Serves ~8 as part of a shared meal

Zucchini, 8 pcs
White Shell Prawn (白壳虾), medium size, 8 pcs
Cai Xin pickle, 8 pcs
Cooking oil, for use in deep frying

Red Chillies, cut into halves, 2 pcs
Spring onion, cut into 3 sections, 1 stalk
Old ginger, ~2 inches length, sliced, 1 pc
LIght soy sauce, 2 tbsp
Water, ~300ml (sufficient to cover sauce ingredients)

Coriander leaves
Toothpicks, 8 sticks

1. Prepare zucchini.  Remove skin and cut into ~1½ cm thick disc.

2. Prepare prawn. trim the rostrum, antenna & antennules (as illustrated below), but keep the head and shell intact.

3. Cook prawn.  Add juice from a quarter lemon to boiling water before introducing prawns.  Once colour of prawn turns red, transfer prawn to iced water to maintain firmness of the seafood.  Remove prawn shells, tails and heads in iced water, but keep the heads for later use.

4. Heat all ingredients for sauce.  Once boiled, turn off heat and allow sauce to cool down before use.

5. Deep fry prawn head.  Shake off excess water, coat with flour and deep fry till golden brown.

6. Stack Cai Xin pickle and deshelled cooked prawn on each zucchini disc as illustrated.

1. Plate as illustrated and add 1 tsp sauce on zucchini stack.


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