@ Sin Ming Cook House / Bakery / Whateva
Yes I’m at it again, for some strange reason of late I’ve caught the cooking bug, perhaps it was during when I was recuperating from surgery and all the time I spent watching television BUT I’ve a ton of recipes in my head that I just want to get into the kitchen and cook!
I was watching the Discovery Food Channel on the television and there was Bobby Chinn visiting a seafood farm in the New Territories of Hong Kong, all of a sudden he was making fried rice steamed in lotus leaf.. wow this I really have to try!
So after a few weeks of trying to find the lotus leaf, the chili padi’s mom was able to get me some from Chinatown. With leaves in tow I set about making the Village Shrimp Fried Rice!
- Over-night cooked rice
- 1 kg of fresh shrimps
- 3 eggs
- Dried Lotus leaf
- ½ Cup of peanut oil
- 10 garlic cloves
- 1 ginger
- 4 Scallions
- 2 Lap-Cheong (Chinese Sausages)*
- 1 Cup rice wine*
- 1 tablespoon Szechuan pepper*
*These items I added to the rice as I found the original recipe a little too bland (highly likely cause I didn’t have access to live prawns)
- Heat up the peanut oil and stir-fried the eggs.
- Add the cooked rice into the wok. Stir-fried the rice until it’s covered in golden brown color.
- Thinly slice and add the Chinese sausage and pepper to the rice.
- Add the shredded ginger and cook for 5 – 10 minutes.
- Place the fired rice onto the lotus leave and place it into a bamboo steamer.
- Wash the shrimps and remove the eyes and top part of the shrimps to keep the shrimps juice.
- Chop all the paste ingredients and stir fried in oil until golden brown.
- Put the shrimps and paste into the rice.
- Add the rice wine and sprinkle salt over the prawns and steam in the bamboo steamer for 10 minutes.