Noodle wrapped Prawns

This is a waste on fresh prawns. But you can't serve prawns that are not fresh either. It's a dilemma. The best thing to do it to think of an alternative, which I'm going to try making this again using Bee-Hoon (rice vermicelli). So remember to come back to check. *wink*

Meanwhile, have a look at this not so perfect (cos it's a waste on ingredient) dish. But don't you think it looks good? *thick-skin* And it's a kid's favourite. Well, at least, it's my kids' favourite. My daughter only ate the noodles! *faint*

The confession I want to made about this dish was ... I was trying to get rid of the instant noodle I bought wrongly! Err ... Hmmm ... I told you it's a waste of food. :P




This is not difficult to make but it's just a bit more work to be done here.

You need a packet of instant noodles or those thin wanton noodles. As you know, I used instant noodles here. Cook that in water with 1/2 tablespoon of salt. Drain and cover with a damp cloth. What we want is to let it cool so you can handle it with your hands but not dry as they will stick together. But don't add oil because we do want the noodles to stick together later. If you add oil here to prevent them from sticking, you will have a hard time later.

Next, while waiting for the noodles to cool down, you blanch your shelled prawns with tail intact in hot water with 1 teaspoon of salt till 50% cooked. Don't over cook them as they will be too hard after you fry them. Drain and set aside.

Once the noodles are cooled, you can take a few of them and start to coil round the prawns from the tail. You don't want too much noodles on it. Just enough to cover the prawns. If you have added oil earlier, the noodles will slip off the prawns.

After all prawns are wrapped with noodles, refrigerate them for 15 minutes. This helps to 'dry' them so it's easier to fry later.

Heat the oil. You can throw in a noodle. If it sizzles, not just bubbling, then it's hot enough. Put the prawns in and fry till the noodles till the noodles turn light brown. Drain and serve immediate with your desire sauce.

Spicy Clams 辣炒蛤蜊

One of my all time favourite, clams 蛤蜊. We commonly called it "拉拉 (LaLa)" in hokkien here. And for this type of calms with lighter shells and prints on them, it's called "花拉 (HuaLa)". Cute eh?

Sometimes when my husband works late, he will have supper (yeah, he skip dinner) at some Zi-Char stall with his colleagues. He never fail to ta-bao clams or snails for me.

However, I find them too spicy, even after he told the cook to make it less spicy. Yeah, I don't sound like a Singaporean at all. Most of the Singaporeans I know can handle really spicy food. Hotter the better but not me. So what do I do? I drink jugs of water. :P Yeah, that how much I like them, even when they are too spicy for me. Put out the fire and continue eating. haha ...

So, it's easier to cook on my own and so much cheaper too. Plus I won't be bloated. :P


Ingredients:

• 600g Clams, cleaned
• 3 Shallot, chopped
• 4 clove Garlic, chopped
• 2 fresh red chilli, chopped
• 1/2 tablespoon Fermented Soy Bean Paste
• 1 teaspoon Sugar
• 1 tablespoon Cooking Wine
• 1 tablespoon Oil
• Cornstarch mixture (thickener)

How to do it:

1. Heat oil in wok.
2. Stir fry shallot, garlic amd chilli till fragnant.
3. Add in clams.
4. Stir fry for 1/2 minute.
5. Add in fermented soy bean paste, sugar and wine.
6. Continue cooking till all the clams are opened.
7. Guadually add in cornflour mixture to thicken the sauce.
8. Serve.