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Cooking secrets for prawns
How to cook a delicious chili shrimp,
maintaining its freshness, succulent and juicy nature.
Start
cooking now
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The proper way to prepare
delicious noodle
meal, with the right texture and hardness
Never too long! The longer the merrier.
The correct degree of hardness of
its strands,
and the unbroken strands.
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The noodle is too short!
A good cook is one who get the right hardness
and the right texture for different types of
noodle. |
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| Golden shrimp balls |
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Fried Flat Rice Vermicelli
with Chili
( Char Koay Teow )
Fried
flat rice vermicelli, or
char koay teow, is a
very
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
while still
steaming hot.
Fried flat rice vermicelli with chili
( Char koay teow
)
Frying time 6 minutes, serve 4
Ingredients
- 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
soy sauce
- 3 tbsp oil
- Salt and pepper to taste
- 2 stalk chives, cut into 2" length
Method
- 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.
- Add
in prawns, stir for 40 seconds.
- Add
in
flat rice vermicelli, stirring vigorously over high heat to
separate the strands that may stick together.
Takes 60 seconds.
- Add
in clams, chives and bean
sprouts and stir for 20
seconds.
- Add
egg, fry for 30 seconds, stirring
to break it into
small pieces.
- Add
soy sauce (pic), 10 seconds.
- Off
the fire, add pepper to taste.
- Garnish with crab meat.
- Serve hot.
sssSSH....Grandma said:
The secret of good
fried
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
juicy
and succulent way......get it
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