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Sunday, June 6, 2010

Village People..

@ 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*
  • Salt*
  • 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)


  1. Heat up the peanut oil and stir-fried the eggs.
  2. Add the cooked rice into the wok. Stir-fried the rice until it’s covered in golden brown color.
  3. Thinly slice and add the Chinese sausage and pepper  to the rice.
  4. Add the shredded ginger and cook for 5 – 10 minutes.
  5. Place the fired rice onto the lotus leave and place it into a bamboo steamer.
  6. Wash the shrimps and remove the eyes and top part of the shrimps to keep the shrimps juice.
  7. Chop all the paste ingredients and stir fried in oil until golden brown.
  8. Put the shrimps and paste into the rice.
  9. Add  the rice wine and sprinkle salt over the prawns and steam in the bamboo steamer for 10 minutes.

Village Prawn Fried Rice Bon Appétit – Sidney

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