Monday, 20 February 2006

Baked Prawns With Dong Fen

Saw this special recipe from one of the link for another foodblog at My Little Cyberspot. She had this beacutiful thai style Baked Prawn With Vermicelli which is so fragrant and tasty. Should give it a try if you are a fan of thai food......




Ingredients:
300g Prawns
150g Vermicelli ("tanghoon")
800ml/4 Cups Chicken Stock
1 Bulb Garlic
10-15 Sprigs of Chinese Parsley
1 White Onion, finely sliced
2 Teaspoons Sugar
1 Tablespoon Light Soya Sauce
1 Tablespoon Dark Soya Sauce

Methods:
1. Preheat oven for 200 degrees C. Boil the chicken stock in a small pot.
2.Throw the vermicelli in when stock is boiling. Cook for a few minutes then turn off the fire and let the vermicelli soak in the stock.
3. In the meantime, remove the roots of the chinese parsley and chop the stems finely.
4. Unpeel the garlic and break into cloves. Blitz the chopped parsley stems and garlic in a grinder/food processor till fine.
5. Heat some oil in a wok. Fry the garlic and parsley mixture till fragant.
6. Add the sliced onions and fry till slightly soft. Then, add the vermicelli, sugar and soya sauces.
7. Mix thoroughly for a few minutes. (Now see if you can resist tasting the vermicelli - it is addictive!)
8. Put the lovely fragrant vermicelli into a claypot or a baking tray. Place the prawns on top and cover.
9. Bake in oven for 15-20 mins or until the prawns are done.*** When done, sprinkle some parsley leaves on top and serve immediately.Posted by Picasa

5 comments:

  1. what do you use to cover the aluminum tray while baking in oven?

    ReplyDelete
  2. Em.... i guess i did not cover it...but if u wan u can used alumimum foil to cover it :) HTH

    ReplyDelete
  3. hi other than baking, can we stir fry it or steam it?

    ReplyDelete
  4. hi,
    love your blog and recipes!
    this recipe was really nice...but my tung hoon is all broken and mushy. how do i prevent that?
    appreciate a pointer...thanks!

    chris

    ReplyDelete
  5. Hi Ellena,

    I must say I am so addicted to your blog when I chanced upon it 2 days ago! And I am going to try out your recipes tomorrow!

    Thank you very much for sharing!

    Cheers!
    Sherlene

    ReplyDelete

Dear All,

Thanks for leaving down your comments. I do value each and every of your suggestion(s) or comment(s) so if you are signing off as Anonymous, please kindly leave your Name so that I could address you. Thanks

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Regards
Ellena (Cuisine Paradise)

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