Tag Archives: shrimp

Prawn Pizza


For the pizza dough, please check:


The prawns I used are very big, so I remove the head and shell, then cut prawn into halves.

  1. Heat a pan, add in 1 tbsp oil. Fry prawn head and shell. Gently squeeze prawn head with spatula. Then take all the shell and head out.
  2. Fry prawns with the same pan. Just fry each side for 1 minute or 2. Set aside for later use.
  3. Still the same pan, saute 3 chopped cloves of garlic. Then add in pizza sauce. Stir fry till prawn oil and sauce are completely combined.
  4. Brush fried sauce onto pizza dough. Sprinkle cheese. Spread prawns over it. And top with cheese again.
  5. Into 200 degree oven and bake for 10 mins.


Very nice pizza.


Simple Seafood Linguine

1. Prepare 3 medium tomatoes. Cut a cross at the bottom. Soak them in hot water for a little while, then they can be peeled easily.

2. Chop tomatoes into small cubes. Heat a sauce pan. Add in 1 tablespoon oil, fry 1 chopped onion till transparent. Add in tomato cubes 2 tablespoon tomato sauce, 1 tablespoon sugar to balance the sourness, 1 tsp salt, 1 tsp mixed herbs and 1/4 cup water. Simmer a bit to let tomatoes into paste. And reduce the sauce. Set aside for later use.

3. Heat a pan. Add in 1 tablespoon oil. When heated, add in squid rings, clam meat and shrimps. Stir fry for 2 min, add in 1 tsp chopped garlic. Pour in 1 tablespoon cooking wine. Simmer for 1 min or 2.

4. Add tomato sauce in and blend evenly. Mix with cooked linguine.

5. Season with salt, pepper and mixed herbs.


Garnish with spring onion or parsley.

Probably the Best Yong Tau Foo I’ve Ever Had

Yong Tau Foo is a Hakka Chinese cuisine. Yet, I have never tried it in China before. Yong Tau Foo stall is quite similar to Chinese spicy hot pot (malatang). All the meat, vegetables and seafood are displayed on shelves. Customers can choose whatever they want to add in their Yong Tau Foo. The main difference I guess lies in cooking method. Malatang (麻辣烫) includes 3 Chinese words. 麻 (ma)means numb, it refers to the feeling caused by pungent spices like Sichuan pepper corn. 辣(la)means spicy, it refers to chili, chili powder and chili oil. 烫(tang)means hot. Because malatang is always served very hot. I still remember when I had social linguistic class, my teacher taught us malatang could be translated as “3 hots”: hot, hot, hot. 🙂

I have tried Yong Tau Foo several times after I came here. Since I really missed malatang and I couldn’t find it here in Singapore ( now I can find some). And also because I can choose my favorite vegetables to make my unique Yong Tau Foo.

Today, out of some reasons, my husband took me to Rochor. We have a habit. Whenever we go to some place we don’t often go to, we search good food there. And we call it “food hunting”. Google map told us there is a good hawker center “Albert Center”. How we decide which stall to try is very simple. We just observe which stall has a long queuing line. And this stall definitely has the longest line in front of it.

There is only “百年” (a hundred years old) on the signboard. We were very curious and found it a Yong Tau Foo stall. Why are so many people waiting there? We wanted to figure it out. And my husband queued, I went to find a seat. And wait, and wait and wait……

And here finally comes the Yong Tau Foo.

This one is different from the ones I had before. This stall doesn’t have shelves with meat and vegetables on it. Their set contains soup, glass noodles, tofu, fish cake, shrimp, meatball and bitter gourd. The first sip of soup really amazed me.

Soup is light, but also tastes a bit sweet. Tofu is so fatty and juicy. Both my husband and I couldn’t resist the soup.

And fried chicken is also included in the set.

Crispy shell, tender and juicy meat.

Whole set is S$5.80. Totally worth it.

My husband told me Rochor is famous for beancurd  dessert. Since we don’t come here often, we definitely need to try the beancurd.

We chose this stall. My favorite is red bean. too bad, red bean is sold out. So we tried Lotus ginko beancurd.

We loved it!!!

Shrimp & Broccoli Linguine

I guess this is a very healthy dish. 🙂 Oh, I forgot, I also add some sausage in this dish. Let’s just pretend sausage is not there. 🙂

1. Cut broccoli into small pieces. Blanch in boiling water for 2 mins. Then drain them and set aside.

2. Cook linguine till almost cooked. Let’s say 1-2 mins less than required.

3. Heat a little oil in the pan. Fry shrimps till pinkish. Add in a little chopped garlic. Fry till aromatic.

4. Add in drained broccoli and 2 tablespoon stock. If you want your linguine taste creamy, you can also add in cream or cheese or both at this step. Stir evenly. Sprinkle mixed spices.

5. Add linguine in and simmer for 1-2 mins.

6. Season with salt and black pepper.

Scramble Eggs With Bitter Gourd & Shrimps

I’m not surprised that my husband likes sweet food. But he also likes bitter gourd, which really does surprise me.

I think I used to cook bitter gourd by frying it or stir frying With scrambled egg or making it soup. I cooked scrambled eggs with bitter gourds for many many times. This time, I would like to add shrimps in.

It’s still quite easy.

1. Beat 3 eggs in a bowl. Stir with chopsticks. Cut 1/2 bitter gourd into slices (remove the seeds and white part first). Thaw the shrimps if you use frozen ones.

2. Heat 1 tablespoon oil in the pan. When it’s hot, pour the egg in. When the bottom starts to solidify, stir egg with chopsticks till almost cooked. Set aside for later use.

3. Add a little more oil if needed. Fry the shrimps till pinkish. Set them aside too.

4. Fry the bitter gourd slices in the same pan. Stir fry for around 3 mins.

5. Add all egg and shrimps back into the pan.

6. Season with salt and a little sugar. Stir fry evenly for another min.

Ready to serve.

Simple and healthy. Especially suitable for hot weather in summer.

Shrimp Congee

An easy way to cook congee is putting rice in freezer for overnight.

So on the night before, wash rice, drain them. Put them in a bag. And put into freezer.

The next day. Boil a pot of hot water. No need to thaw the rice. Just put frozen rice in the boiling water. Once the water boils again, turn to low heat. Stir slowly so that rice won’t get burnt at the bottom. Cook for 20-30 mins. Rice will become very sticky and thick. If you want the congee to be very thick, the ratio of rice and water can be 1:10. Actually, my ratio of rice and water is 1:15. As I cook it longer, the congee can be very thick too.

Add in shrimps, cook for 3-5 mins.

Add in vegetables you like, cook for another 3 mins.

Season with a little salt and garnish with chopped spring onion.

Curry Fried Rice


A bowl of Leftover rice

Vegetables you like ( I chose corn, shiitake, onion)


Eggs 2



Curry powder

Chopped spring onion

1. Beat two eggs in a large bowl. Add rice into eggs and mix them well to let each rice grain be coated with egg.

2. Heat some oil in the pan. Put rice in. Stir fry till golden brown and eggs are cooked. Set them aside for later use.

3. Fry shrimps till cooked.

4. Heat oil again. Stir fry vegetables together. My order is onion in first, then shiitake and corn at last.

5. Put all the rice and shrimps into vegetables. Stir fry evenly.

6. Sprinkle 1-2 tablespoon curry powder. If you want it to be more pungent, you can add more. Garnish with chopped spring onion.

It actually tastes very good.

Bread Crumbs Prawn 避风塘炒虾

This is a very popular dish in China, especially in southern part. And I think it’s originated from Hongkong.

1. Prepare prawn. Remove the intestines with the help of toothpick.

2. Put Prawns in a bowl. Add in 1/2 tsp salt, 1 tsp white pepper powder and 1 tablespoon cooking wine. Marinate for 15 mins.

3. While the Prawns are marinated, you can prepare other ingredients: 3 cloves of chopped garlic, a little chopped ginger, 2 chopped red chili, 2 chopped spring onion and 1/2 cup bread crumbs.

4. Wipe the Prawns with kitchen towel. Mix them with 2-3 tablespoon corn starch. And let them be coated with starch.

5. Deep fry them till golden brown. Set aside.

6. Heat 2 tsp oil in the pan. Sauté ginger, garlic red chili and spring onion till aromatic.

7. Add in 1 tsp sesame oil, 1 tsp soy sauce, 1/2 tsp salt, 1 tsp black pepper, 2 tsp sugar and 1 tablespoon cooking wine. Stir to let the sauce reduce.

8. Add in bread crumbs. Stir fry to bring bread crumbs brownish.

9. Add all the fried prawns into the pan. Stir fry to mix them evenly.

Ready to serve.

My husband loves it very very much.

Butter Prawns

1. Prepare Prawns first. Remove the intestines and wash clean.

2. Put all Prawns in a big bowl. Add in 1 egg white and 2 tablespoon corn starch. Mix well.

3. Deep fry Prawns in oil till golden brown. Drain them.

4. Heat 1 tsp oil in a sauce pan. Add in 20g butter. When butter melts, pour in 2 egg yolks. Stir while pouring. Egg yolk will become shredded.

5. Add in red chili rings and curry leaves. Stir fry a bit.

6. Our all the fried prawns back to sauce pan. Mix well.

Serve hot.

Very delicious.



Shrimp Pasta

1. Heat a pan on stove. Add in 2 tsp olive oil.

2. Sauté 2 chopped cloves of garlic till aromatic.

3. Add in peeled shrimps. Fry till red. Then dish out and set aside.

4. Add in 1 small can of tomato purée. If it’s too sticky, you can add in some pasta stock. Simmer to boil.

5. Add shrimps and pasta back to tomato sauce. Also with some chopped parsley. Season with salt and black pepper.

6. Blend well.

Serve with grated cheese.