I wanted to try something different for frying fish fillets for my kids. My picky eater kids normally would eat fish when its filleted and fried. So, as I was browsing the net for ideas, I came across Jamie Oliver’s recipe for “Fish and Chips”. Oh, yeah! I missed eating the famous England’s fish and chips, and in my eyes as a student in England, this was the staple food there.
The recipe is simple and easy to make, and had rave reviews. Beer, salt, flour and white eggs are the batter ingredients. Click on this for the recipe.
The leftover batter was still aplenty, and I was going to deep-fry some chicken drumsticks for dinner as well. And guess what, the batter was good for chicken as well! It gave a soft crispy coat to the fried chicken. Prior to dipping the chickens in the batter, I seasoned the drumsticks with chicken seasoning and a little bit of salt.
Another dish that turned out yummy was my tiger prawns. I decided to make my own trial and error recipe, and hubby and I happily cleared the gravy off our bowls.
TIGER PRAWNS IN ASSAM AND TOMATO GRAVY
Ingredients are :
- 800 gms of tiger prawns
- 5cm piece of ginger, shredded
- 3 cloves garlic (chopped),
- a stalk of lemongrass (trimmed and lightly smashed)
- 2-3 pieces dried assam skin (tamarind) (you can get this at the Chinese Grocery store)
- 2 tablespoons of tomato sauce (add more to taste)
- 1 tablespoon Chinese cooking wine
- 1 tablespoon chicken stock granules
- a dash of light soya sauce
- 3/4 teaspoon sugar
- 2 egg yolks
- Stir fry the ginger, garlic and lemongrass until just wilted and tender.
- Add water just enough to cover shrimps. Add the dried assam pieces and cut chillies (to taste), tomato sauce, chicken stock, chinese cooking wine, light soy sauce and salt and bring to the boil.
- Add in the prawns and simmer to cook.
- Lastly, add the lightly stirred egg yolks to thicken the gravy.
Serve with steaming hot white rice.
Happy trying! 🙂