Still thinking about what to do to spend the long NDP weekend? Put on your apron and whip up some local delights to jazz up the NDP celebration at home! On 4th August 2021, we are teaming up with Kenwood Singapore and Home chef Roland Lim from Spice N' Pans to bring you our very first LIVE cooking show on Facebook. We have specially picked Singapore Laksa and Crispy Prawn Roll because these 2 recipes are well-loved amongst our Singapore home cooks and we have more tips to share during the Live Show too!
Register for the LIVE cooking show here today! See you there!
Ingredients
Ingredients for Laksa gravy
- 600 g prawn heads
- 3 L water
- 1.5 L coconut milk
- 2.5 tsp salt
- 1 tsp sugar
- 70 g dried shrimps soak in 1 cup of hot water for 20 mins, drained & minced
Ingredients for Rempah paste
- 300 g shallots
- 5 pcs garlic
- 5 pcs red chilli deseeded
- 3 pcs lemongrass
- 20 g fresh turmeric
- 80 g galangal (blue ginger)
- 1/4 cup water
- 1 tbsp grounded coriander powder
- 20 g Belachan roasted
Other Ingredients
- Yellow noodles or Rice vermicelli Amount sufficient for 8 pax
- 1 pkt beancurd puffs as desired
- 1 fish cake as desired
- 32 prawns Quantity as desired. Boiled in water.
- 8 hard-boiled eggs as desired
- fresh cockles as desired
- beansprouts Quantity as desired. Parboil the beansprouts.
- laksa leaves minced
Instructions
Prepare the prawn stock
- Add 3L water into a big pot and bring it to a boil.
- In a pan, add in some oil and fry the prawn heads until they are dry and fragrant.
- Add in some boiling water into the prawn heads, use a potato masher to press them. This will help to release more flavour into the soup.
- Pour the prawn heads and the juices into the pot of boiling water.
- Turn the heat down to low medium heat, and simmer the stock with the lid on for 1 hour.
Prepare and cook the rempah paste
- Using the Kenwood Food Processor FDM302SS's miller attachment, blend the soaked dried shrimp into fine pieces. Add the water, that was used to soak the dried shrimp, into the prawn stock.
- Switch out the miller and attach the blender. Add in all the rempah ingredients and blend them into a paste. Add in more water gradually to facilitate the blending.
- Heat up oil in a frying pan. Fry the rempah paste till it turns dark red on low medium heat. This step may take about 15 - 30 mins.
- Once the colour has changed, add in chopped dried shrimp and fry till they are evenly mixed with the paste.
Cook the Laksa gravy
- Remove the prawn head from the stock and add the cooked rempah paste into the pot.
- Bring the stock to a boil then add coconut milk. Stir as you add the coconut milk.
- Turn the heat down to medium or medium-low. Add beancurd puff and bring the stock to a soft boil.
- Once the stock has come to a soft boil, add some salt and sugar to season as desired.
Cook the noodle and assemble the laksa noodle
- Cook the noodle in boiling water and placed it in a serving bowl. Pour in the laksa gravy, add your favourite toppings, and serve hot.
Ingredients
- 1 kg prawns deshelled & deveined
- 600 g minced pork use streaky pork
- 3 eggs
- 2 tbsp light soya sauce
- 2 tbsp oyster sauce
- 1 tsp five spice powder
- 1 tbsp sole fish powder
- 1 bunch chinese coriander leaves
- 7 tbsp corn flour
- 8 pcs water chestnut
- 2 large pieces beancurd skin
- cooking oil to be brushed on the tray and on the prawn rolls
- water to stick the beancurd skin together when rolling
- Black sweet sauce as condiment for serving
Instructions
Prepare the filling
- Using the Kenwood Food Processor FDM302SS's large bowl and chopping blade, add prawns, pork and mince them up.
- Remove the minced prawn and pork into a mixing bowl and add light soy sauce, eggs, oyster sauce, five-spice powder, sole fish powder, cornflour, sugar. Mix well with your hand in one direction until you achieve a glue-like consistency. If it is too watery, add in more cornflour, 1 tbsp at a time. Should the consistency of the mixture gets too dry, add in another egg to make it moist again.
- Once the prawn mixture is ready, add chopped coriander leaves and diced water chestnuts, and fold everything together.
Prepare the beancurd skin and wrap it
- Cut the beancurd skin into smaller pieces measuring about 22cm x 5cm each.
- Gently wipe off the excess salt from the beancurd skin using a slightly damp clean cloth.
- Dab some oil on an empty tray that you will be placing the prawn rolls on after wrapping.
- On a piece of beancurd skin, place 3 tbsp of filling in the centre. Leave 2-finger wide gaps on both sides of the skin.
- Dab some water on the beancurd skin that is not covered by the meat.
- Fold in the two sides and roll up the filling.
- Place the prawn roll onto the oiled tray and brush some oil on the prawn roll so that the rolls will not break or stick to each other when they are steaming.
- Repeat the steps till the filling are used up.
Steam the prawn roll
- Prepare the steamer. Place the prawn rolls in an oiled steaming plate.
- Once the water in the steamer starts to boil, steam the prawn rolls for 15 minutes.
- 15 minutes later, remove the prawn rolls from heat and let them cool down to room temperature.
Deep fry the prawn roll & serve with black sweet sauce
- Once the prawn rolls have cooled down, cut each roll into smaller pieces (about 3 pieces from each roll) and coat them well with cornflour. Let the coated prawn rolls rest for at least 1 – 2 minutes before deep-frying them.
- Heat up a pot of oil over medium heat.
- Once the oil is sufficiently hot, deep-fry the prawn rolls until light golden brown and remove them from the heat.
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