Cooking secrets for prawns
How to cook a delicious chili shrimp,
maintaining its freshness, succulent and juicy nature.
The proper way to prepare
meal, with the right texture and hardness
Never too long! The longer the merrier.
The correct degree of hardness of
and the unbroken strands.
The noodle is too short!
A good cook is one who get the right hardness
and the right texture for different types of
| Golden shrimp balls
Fried Flat Rice Vermicelli
( Char Koay Teow )
flat rice vermicelli, or
char koay teow, is a
popular dish among all the ethnic groups of Malaysia
and Singapore. Originally
lard was used, but due to
health and religious reasons, nowadays it uses
peanut oil as the ingredient for frying. Though, many
still prefer the
authentic taste of lard.
To fully enjoy this dish, it must be eaten immediately
Fried flat rice vermicelli with chili
( Char koay teow
Frying time 6 minutes, serve 4
- 600 g
flat rice vermicelli,
loosen the strands
- 200 g fresh prawns, shelled
- 150g bean sprouts, tails removed
- 1 eggs
- 2 tbsp chili powder mixed into a paste with 2 tbsp water
- 6 pips garlic, chopped
- 2 tbsp
- 3 tbsp oil
- Salt and pepper to taste
- 2 stalk chives, cut into 2" length
- Heat oil in wok. Stir fry
chopped garlic till golden.
Takes 40 sec.
- Add in chili paste, fry over
medium heat till fragrant. Take 40 seconds.
in prawns, stir for 40 seconds.
flat rice vermicelli, stirring vigorously over high heat to
separate the strands that may stick together.
Takes 60 seconds.
in clams, chives and bean
sprouts and stir for 20
egg, fry for 30 seconds, stirring
to break it into
soy sauce (pic), 10 seconds.
the fire, add pepper to taste.
- Garnish with crab meat.
- Serve hot.
The secret of good
flat rice vermicelli with chili lies greatly in the use of
high heat, coupled with short
time, vigorous stirring.
Also must master the art of frying prawns the
and succulent way......get it