noob cook at work again!
I was sitting on my bed deleting the photos in my iPhone when I came across the photos of my cooking a few weeks back! Haha. Once again, I had turned to online recipes which were really handy and easy to follow.
A simple dish with a simple set of instructions, thanks to Christine. I modified her recipe a little as I didn’t have all that was needed in her recipe.
- 8 medium prawns/shrimps, about 120gm, peeled and deveined
- 2 eggs
- 1 Tbsp spring onion, finely chopped
- salt, to taste
- 1/8 tsp salt
- 1/2 tsp Shaoxing wine
- 1/4 tsp cornflour
- pepper, to taste
- Rinse prawns and wipe dry with kitchen towels. Mix with marinade well. Set aside for 15 minutes.
- Heat oil in a frying pan or wok. Add prawns and cook over high heat, until colour changed. Dish up and add into the beaten eggs.
- Add some more oil in the pan. Pour in the egg with prawns. Use a pair of chopsticks or fork to quickly stir the middle. The egg begins to come together in the middle. Move around the pan to spread the egg evenly. Sprinkle spring onion. When most of the egg is cooked, gently stir to combine all ingredients quickly. Don’t overcook the egg anyway. Dish up and serve hot.
- 400g baby kailan, ends trimmed and then cut roughly to smaller pieces
- 15g dried salted fish (咸鱼), soaked in water to soften, patted dry with kitchen towel, then diced
- 5 cloves garlic, chopped finely
- 2 tbsp of cooking oil
- 1/2 tbsp Chinese wine (Hua Tiao/Shao Hsing) – optional
1. Heat oil in wok and fry salted fish until golden brown.
2. Add garlic and stir fry for 30 seconds.
3. Add baby kailan (and sliced chilli optional), and stir fry at high heat for a quick few minutes, until the vegetables have just withered and are well coated in the oil. I did not add any salt to season as the salted fish is already salty.
4. If you like, you can drizzle 1/2 tbsp Chinese wine just before you finish cooking. Optional: Garnish and serve with thinly sliced lime or lemon wedges.