I just realised it has been so long since my last entry.
Have been quite busy lately and haven't been cooking much. Also busy with my new hobby- Gardening. Currently I have only 2 plants and I am waiting for 3 others to sprout seedlings. Will share about it when the herb garden takes shape. ;)
It's boxing day today and I hope everyone had a very fun and memorable Christmas celebration!
I am going to introduce a v simple yet 'exotic' recipe today. Had this idea from the prawns i had for CNY reunion dinners at Granny's before I am married. My uncle will steam prawns stuffed with minced garlic and garnish it with very generous amount of chinese parsley. When i mean generous, its REALLY generous!! I really miss that dish now while i type.. slurp!!!
Ingredients (serves 4):
8 Big prawns - Jumbo tiger king prawns or those normal tiger prawns
Garlic ( i think i used at least 12 cloves?)
Butter ( you can substitute with margarine if you haven't got butter, thats what i did and it turns out not bad too)
Salt (sprinkle to taste)
Garlic Powder (from the brand Masterfood)
First, you need to cut a slit at the back of the prawn like how you remove its intestines/insils normally. The shell is a bit hard so I did that with the help of a pair of scissors. Cut the shell from the back of the head all the way near the tail then make an insert on the spine with a small knife. Remove the black intestine inside and run it under tap water. Flatten the prawn to shape like a 'butterfuly" with the back of the knife.
Mince the garlic as fine as you can, add in appropriate amount of butter, garlic powder, pinch of salt and mix it well.
Stuff the garlic mixture into the slit of the prawns.
Grill the prawns in a pre-heat oven of about 170 degree celcius on middle rack. When the prawn turns orange you can lower the temperature to 150 degree celcius for another 5-10mins for the garlic to turn golden brown. (Total grilling time about 15-20mins, use own estimation as different oven works differently, i keep watch on the prawns and don't dare move anywhere in case it got burnt)
Serve with Aglio Olio Spaghatti and pan fried sausages.
Aglio Olio
Spaghatti
Olive Oil
Garlic
Chilli padi
Dried Chopped Coriander leaves
Fresh Button Mushrooms
1) Boil the spaghatti with enough salt to taste for 8 mins or until Al Dente. (you have to put enough salt as this dish is not served with any sauce so this is the only time for seasoning)
2) Drain the cooked spaghatti well for later use.
3) Cut the garlic into pieces and sauteed lightly with chopped chilli padi in half cup of olive oil over a large frying pan.
4) Pour in the cooked pasta and toss it well with the Olive Oil mixture.
5) Fry the button mushroom with the same Garlic mixture you use to stuff the prawns. ( I have leftover mixture so i use that.)
6) Serve the Aglio Oilo by pouring the mushroom mixture on the pasta and sprinkle dried chopped coriander leaves . There you have mushroom aglio oilo!! (this is my first attempt and its quite a success just that i broke quite a lot of the spahagatti during tossing and you can't really wind it round your fork LOL!)
Table setting
P.S-I seriously stink after cooking. LOL!!!
Enjoy!!!
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