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Assam Prawn (Tamarind Prawn)

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Assam prawn is a Malaysian Nyonya recipe. I personally didn’t tried it before, but I did some research online and decided to give it a try. In fact it looks easy to prepare that is the main thing for a quick fix. The main ingredient for the dish is the Tamarind or Assam, you can always get the fresh tamarind or look for tamarind paste. You can use any kind of prawn or shrimp for the recipe, preferably with heads and shell intact.

The tamarind or Assam sauce flavor covered the whole shell and prawn heads, infused with soury and sweet taste which is very appetizing. I am sure you will suck up all the sauce because it is so good.  So prepare some napkins as you will be using your hands for this finger licking good recipe.

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Claypot Garlic Shrimp with Vermicelli

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Previously Patrick cooked the Steamed Shrimp with Minced Garlic, this dish is always a hot favorite among our friends. Especially when it is cooked with garlic and wine, made it extremely fragrant. One of our friends, Sit Yee suggested that we can even put some vermicelli or Tang Hoon (冬粉) underneath the garlic shrimp, the vermicelli will soak up the sweet broth from the fresh shrimp. That sounds like a delicious dish, thus I’ve decided to give it a try.

I suggest to use whole shrimp / prawn with shell and head on. This will give the broth a much sweeter taste. However this time I only used shelled shrimps without the heads, because I have bought the shrimps before I thought of making this dish. The broth was awesome with the fragrant Chinese Shaoxing cooking wine (紹興酒) and absorbing the sweetness from the fresh shrimp. Plus the aromatic fried garlic gave it a distinct taste too.

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Butter Oat Prawn (黃金奶油麥片蝦)

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Another seafood dish into my collection, this is one of my all time favorite prawn dishes, the Butter Oat Prawn (麥片蝦). In Malaysia, when my family dine out, sometimes Butter Oat Prawn will be one of the usual prawn dishes we order. If you haven’t heard of or tried this dish before, you might think this is so weird to cook the prawns or shrimps with cereal oats? No, of course. Let me introduce you to this delicious dish.

The specialty about the Butter Oat Prawn is to deep fry the egg yolk until golden and crispy, then stir fry with cereal or oats and add in other ingredients such as curry leafs, chili, butter and creamer.  The whole complete mixture has a distinct taste of saltiness, sweetness and a bit of spiciness with a hint of curry leaves and chili. Toss in the prawns and mix in with the oat mixture, the golden color makes it real nice and you will be surprised that you are about to enjoy a delicious and special dish.

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Wine-Seasoned Shrimp with Pandan Leaves (如意蝦)

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Our Chinese New Year recipe continues with today’s special ingredient, prawn or shrimp.  I came upon this prawn recipe from a Chinese cookbook in the bookstore a couple weeks ago (forgot the name), I thought it is easy yet meaningful that best suits this  festive event. The name of the dish is called 如意蝦 , ru yi xia in Chinese, which literally means ones’ wish or  dream will be fulfilled, a symbol of good luck. You can name it Good Luck Prawn or Wine-Seasoned Prawn (or Shrimp) with pandan leaves.  I have substitute the recipe with 8 large tails of shrimps, that make up the lucky number 8 because it has the similar pronunciation for richness,   fa (發) in Chinese. I hope this dish will bring good luck and many wonders  to everyone.

This dish is really simple to be prepared, the main thing is to prepare the special wine with rice wine (上等白米酒) and rose wine (玫瑰露酒) or any wine preferred for taste and seasoning. These fresh shrimps are so good when they have adsorbed the aroma of the wine. Plus, they are wrapped in pandan (screwpine) leaves which give them an extra pandan fragrant.  When the shrimps are cooked, you can see the vibrant color of reddish orange of the shrimps with a touch of shiny gloss surface, wrapped up in green color pandan leaves. I absolutely love the presentation that would definitely make the dinner more interesting.

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Penang Char Kway Teow (炒粿條 Fried Flat Rice Noodle)

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Char Kway Teow (炒粿條, or aka Fried Flat Rice Noodle) is one of the must-order-food when you are visiting the state of Penang, Malaysia. It is sold in almost every part of the city from hotels, malls, restaurants to the hawker stalls. Ask the locals, they would definitely know where to find the best in town. You wouldn’t want to miss this delicious local favorite food.

The Char Kway Teow is stir fried with cockles, prawns, fresh bean sprouts, chives and egg. Add some red chilli paste for an extra kick to the noodle.  Most importantly, the Char Kway Teow is cooked in fiery wok heat with lard (if possible), that makes it so aromatic and fragrant.

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Lama Kitchen is a food and cooking blog fills with savory food with great cooking recipes and ideas for those of you who love food and home cooked meals. Read more