Ingredients: 1 kg of fresh prawns, with shells deveined and cleaned
½ teaspoon of salt
½ cup of oil (for deep fried the prawns)
2 eggs (only the egg white)
Half cup of flour
1/3 of small pumpkin, sliced
Method: 1. Steamed pumpkin for about 15 minutes or until it soft, mashed it. Set aside
2. Dip prawns into egg white to coat well. Then drop them into the flour and shake well to coat with flour.
3. Heat ½ cup of oil in the wok over medium-high heat. Carefully drop coated prawns into the hot oil and deep fry for about 2 minutes until light golden brown, turning once. Set aside. 4. Heat the wok. Pour mashed pumpkin into the wok, add salt and stir evenly.
5. Put the deep fried prawns in and continue to stir until all prawns are fully coated with the pumpkin paste. Off the fire and is ready to served.
Ingredients: 1 Tilapia fish (cut into pieces)
½ hairy cucumber/ fuzzy gourd (sliced)
2 spring onions (cut diagonally into 3 inches)
5 slices of ginger
½ teaspoon of oyster sauce
1 tablespoon soy sauce
1 clove garlic, remove skin, minced
1 tablespoon of vegetable/ olive oil
½ cup of water
½ tablespoon of salt
Marinate the fish with salt for at least 1 hour.
Deep fry the fish:
½ cup of oil
2 tablespoon of flour
Method: 1. Add flour to the fish and stir evenly.
2. Heat half cup of oil in the wok over high heat.
3. Deep fry the fish until brownish colour. Transfer to a plate. (Pour away all the deep fried oil and wash wok)
4. Heat 1 tablespoon of oil in the wok. Add garlic and ginger, stir fry for 30 seconds or until fragrant.
5. Add harry cucumber/ fuzzy gourd, continue stir fry.
6. Add water and oyster sauce.
7. Once water begins to boil, add the deep fried fish, reduce to medium low heat, and let it simmer for 15 minutes or until the harry cucumber is soft.
8. Add spring onions
9. Season with salt and is ready to served.
You can change the quantity of the ingredients to your preferences.
