Wow! It has been a long time. Even though we're out school, I can't believe that we let this blog slip into another state of stagnation. So once again, we're sorry! We've been either bust at work or finding that jobs that I guess updating this blog was the last thing on our minds *eeks*
So anyway, I haven't been to much new places to eat lately and thus am not able to recommend more new places for you foodies to out there to try. However, there was this Char Siew Rice (Barbequed meat and rice) stall that I visited some time at the Beach Road Hawker Centre last month which served some really good char siew and double boiled soups. I can't remember the name or how much I spent there but the next time I visit, I promise to furnish you guys with the details.
Till then, here is a new recipe!
Ingredients
- Raw prawns, shells removed, deveined and finey chopped
- A few pieces of scallop, roughly chopped
- Finely grated fresh root ginger
- Spring onion, finely chopped
- 1 egg white, lightly beaten
- 1 tbsp cornflour
- A dash of Sesame Oil
- A dash of dark soy sauce
- Salt
- Slices of toasted brown bread
- White sesame seeds
- Canola oil for deep frying
Method
- Mix the prawns and scallop with the ginger , spring onion, egg white, cornflour, sesame oil, soy sauce and salt .
- Spread one side of each slice of bread with the prawn mixture, and dip the filling side into sesame seeds.
- Deep fry the toast in hot oil, over a moderate heat, filling side up until golden brown and this takes about 3 to 5 minutes.
- Drain on absorbent paper and serve straight away with chilli sauce.
Ben also suggested that this recipe could be done with calimari and I'm thinking crayfish or lobster would be pretty nice as well. For the chilli sauce, those bottled ones from the super market would be fine but I'm a tad bit fussier so I'll serve it using home-made chilli sauce.
It's really simple. Just take a few big red chillies, some chopped tomatoes, onions, garlic, and bird's eye chilli (optional unless you want some oompf in your sauce); fry it with a tablespoon or two of canola oil till the chillies are soft and onions are transluscent; put the veggies in a food processor; add some salt and sugar; blend it and you're ready to go. The tomatoes should provide more than enough liquid but if you need more, just add a little water.
And there you go... a really hearty tea time snack or party favours. Enjoy !
