Nestum Prawns June 7, 2007
Posted by Angeleyes in Halal, Medium Stir-fry, Seafood.trackback
We bought quite a lot of prawns during one of the week as I intended to cook tom yam. All these while I have been cooking Nestum Chicken but have never tried cooking Nestum Prawns before so I thought I’ll just give it a try. It turned out quite ok except the prawns that I bought was not deep sea prawns so it was not as springy as it should. I used sea-reared prawns. However, the colours was quite good… redish.
Ingredients:
- 12 Medium to large prawns (recommended to use deep sea prawns)
- 2 Chili padi
- 2 strands Curry leaves
- 1 tblsp Brown sugar
- 4-5 tblsp Nestum
- Light soy sauce
- Corn flour
- Pepper
Method:
- Deshelled the prawns (disect the back and remove all the dirt) and marinade with light soy sauce with sprinkles of corn four and pepper for about 1/2 hour.
- Heat up wok with a little oil and fry the prawns lightly on small fire until 85% cooked (all curled up), lift up and put aside.
- Heat wok with a little oil and fry the chopped chili padi and curry leaves. Once fragrant, put in the brown sugar and fry for a while until half melt and quickly pour in the Nestum and stir until the sugar is mixing well with the Nestum.
- Add in the prawns and continue stirring for 20 seconds, lift up and serve.
okay, wrong time to see this when i lau sai. urghhhh
Yours looks great!! You use brown sugar!! Interesting! I shall try this when I can get hold for some fresh prawns!
Sasha,
After recover from lau sai an ook lioa lah!
WokkingMum,
Yeah, I think brown sugar gives a nice hue… hehehe
[...] was chili crab, curry crab, cereal prawns (thanks to C who sent cereal seasoning from SG), stir fried yu choy, black bean mussels, seared [...]