January 25, 2007

Prawns With Snow Peas

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When we were still in Manila we ate in a Chinese restaurant very often. And it was a real treat when we went to Chinatown for authentic Chinese (Fookien/Fujian) cuisine. We consider Chinese food our comfort food, that is why I own more than half a dozen Chinese cookbooks, the most in my growing cookbook 'library'. Of course when you eat in a Chinese restaurant in Manila, fried rice is always a must.

Prawns with Snow Peas
½ pound prawns, shelled and deveined
¼ pound snowpeas, ends trimmed and washed
2 spring onions, sliced
2 tablespoons rice wine
½ teaspoon sea salt
1 egg white
1 tablespoon cornstarch
  • Put prawns in a small bowl, add ¼ teaspoon salt, egg white, rice wine and cornstarch, in that particular order, don't ask me why. Mix well, set aside. In a frying pan or wok, on medium-high heat, add 1 tablespoon oil and saute snow peas with ¼ teaspoon salt, stir fry for 2 minutes. Transfer to a plate and set aside. Add another teaspoon of oil to the pan and saute green onions for 1 minute, add the prawns and stir fry until prawns turn pink, add a little wine or water if it appears dry. Put the snow peas back in the pan and stir to mix, about 1 minute.

Fried Rice

2 eggs, well beaten
3 cups cooked rice
2 tablespoons soy sauce
½ tsp salt
2 spring onions, sliced
1 cup diced ham
½ cup frozen petite peas
1 teaspoon sesame seed oil
  • Cook the eggs on an oiled pan on medium heat, making sure it does not brown. Cut into chunks. Set aside. In a wok or deep pan, heat 2 tablespoons oil, add green onions and ham and stir fry for 1 minute. Add the rice and sprinkle with the soy sauce, add the salt. Stir fry to distribute the soy sauce evenly. Add the peas and stir fry for an additional 3 minutes. Drizzle the sesame seed oil, then add the cooked eggs, mix well. Serve hot. Adjust seasoning at the table.


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