Showing Tag: "prawn" (Show all posts)

Keropok Udang 蝦片 (Prawn Crackers)

Posted by Kroocrew on Wednesday, June 1, 2011, In : Malaysian (Nyonya) 

  • 1 Kg (~2 lbs) peeled and de-veined prawns
  • 1 kg (~2 lbs) tapioca starch
  • 4 1/2 tsp salt
  • 4 tsp sugar
  • 2 tsp pepper
  • 1 tsp MSG (optional)
  1. Use kitchen towel to dry the prawns.
  2. Put prawn into food processor and process until it becomes a paste.
  3. Add in salt, sugar, pepper (and MSG)
  4. Add in tapioca starch
  5. Transfer to a big bowl and mix in all the tapioca starch until well combined
  6. Transfer to the stand mixer and using the dough hook, knead mixture until very smooth
  7. Roll paste in 4 cm (1½ in) lo...

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Nasi Goreng Ayam (Spicy Chicken Fried Rice).

Posted by SKroocrew on Wednesday, June 1, 2011, In : Indonesia 

Nasi Goreng is one of the many fast foods of Indonesia and Malaysia. There are a large number of variations but essentially it is fried rice. The over-all style is Indonesian with its ancient origin in China. The main distinctions of Indonesian fried rice compared to its Chinese and other Asian counterparts are the application of sweet soy sauce, and the stronger, hot and spicier taste. Indonesian nasi goreng often add krupuk (crackers) and bawang goreng (fried shallots) to give a crispy tex...
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Prawn Bostador

Posted by Kroocrew on Thursday, March 24, 2011, In : Malacca Cristang 

As served at the famous Quentin's Restaurant (Eurasian) Singapore.

  • 680 gm (1 1/2 lb) Whole prawns/shrimp) (medium to large-sized)
  • 1/2 tsp Salt
  • 2 tbsp Peanut oil
  • 1 tsp Sugar
  • 1/2 cup Thick coconut milk
  • 1 tsp Turmeric powder
  • 3-4 Hot green chilies (optional)
  • 1 sprig Fresh basil leaves (for garnishing)
  • 1 tbsp Ginger (julienne)  (for garnishing)    
Spice paste or Rempah   
  • 10 Shallots
  • 4-6 Thai bird's eye chillies
  • 3-4 tsp (or more) Chili paste (adjust to taste)
  • 1 tsp Belacan or any other shrimp p...

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Pie Tee or Golden Cup Filling (Krathong Tong)

Posted by Kroocrew on Sunday, December 26, 2010, In : Malaysian (Nyonya) 

Deep fried pastry cups called Pie tee in Malaysia and Krathong Tong in Thailand are essentially the same thing. There are many different fillings and they're different for both countries.

The cups maybe made as described in Kueh Pie Tee, they are often available in Asian delicatessans pre-made. This filling is what I would term a universal savoury filling. It can be enhanced by any number of ingredients and that is up to the cooks pleasure.

The ingredients here have been listed without amount...
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Chicken & Prawn Balls

Posted by Kroocrew on Sunday, December 26, 2010, In : Indonesia 

  • 200 g shrimp
  • 200 g chicken meat
  • 4 tbsp tapioca starch
  • 1 tsp salt
  • 1/2 tbsp sugar
  • 1/4 tsp white pepper
  • Oil for deep-frying
  1. Shell and devein the prawns completely.
  2. Wash the prawns under running water and drain.
  3. Flatten the prawns using side of a cleaver and mince them lightly. Dice the chicken meat similarly.
  4. Mix minced prawns and chicken with the other ingredients in a bowl and combine well.
  5. Heat a wok or pan with cooking oil for deep-frying.
  6. Take one spoonful of chicken-prawn mix and s...

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Kung Op Noei กุ้งเนย (Ayudhaya Butter Prawns)

Posted by Kroocrew on Tuesday, November 2, 2010, In : Thailand 
I suspect this recipe isn't as claimed. Op in Thai means "steamed" whereas this recipe is a fry cooking. It's  a great dish and to be enjoyed as a buttery chillie prawn dish. I will keep searching for the real "Kung Op Noei"

  • Kaffir Lime Leaves 1 whole
  • King Prawns 1 kg green, peeled and deveined
  • Oil 3 tbsp
  • Lime Juice 1/3 cup
  • Red chillie powder 2 tbsp
  • Sugar 2 tsp
  • Shallots (or Spring Onions) 1 whole finely sliced
  • Garlic Cloves 3 whole finely chopped
  • White Wine 1/4 cup
  • Lemongrass 1 stalk halv...

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Fatt Choy Kuen (Prosperity Rolls)

Posted by Kroocrew on Tuesday, August 31, 2010, In : Malaysian (Nyonya) 


  • 150g deboned chicken breast meat, minced
  • 50g prawns, minced
  • 100g potatoes, boiled until soft and then mashed
  • 4 water chestnuts (ma tai), chopped finely
  • 2 crab sticks, shredded and chopped finely
  • 1 tbsp chopped coriander leaves
  • 1 tbsp chopped fresh red chillies
  • 2 tbsp finely chopped carrot
  • Seasoning:
  • 1/4 tsp salt
  • Dash of pepper
  • 1/2 tsp sugar
  • 1/2 tsp Chinese five spice powder
  • 1 tsp  chicken stock powder or granules
  • 1/2 tsp sesame oil
  • 1 tsp corn flour
  • 1½ tbsp egg white
  • 10–11 slices white br...

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Bredu Leite Cocu (Coconut base stew)

Posted by Kroocrew on Sunday, August 8, 2010, In : Malacca Cristang 

Ref: by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)


  • 600g cabbage, cut into 5cm pieces or water convolvulus
  • 100g small prawns, shelled
  • 200g sweet potato, cut into 2.5cm cubes
  • 250ml thick coconut milk
  • 600ml thin coconut milk
  • 5 Tablespoons oil

Spice paste:
  • 5 fresh chillies ;
  • 100g small red onions, peeled and sliced
  • 20g belachan (shrimp paste, lightly toasted ).
  • Pound these together

  • 1 Tablespoon sugar
  • ½ teaspoon salt

  1. He...

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Broccoli in Coconut Gravy

Posted by Kroocrew on Tuesday, July 13, 2010, In : Indonesia 

  • 500g (~ 1 lb) broccoli
  • 3 tbsp vegetable oil
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 150g (5  1/3 oz)green prawns, peeled and veined
  • 1 Indian bay leaf
  • 1 x 2.5 cm (1 in)piece galangal
  • Salt and pepper
  • 1 tsp sugar
  • 1 cup mixed coconut milk
  • 1 red capsicum, sliced
  1. Separate the green stalks from the florets of the broccoli. Peel the stalks using a vegetable peeler and slice obliquely. Break the florets into smaller clusters. Wash and drain.
  2. Heat wok, add one tablespoon oil and fry the crushe...

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Sataw and Shrimp ผัดเพชรซา (Phad Phet Sataw)

Posted by Kroocrew on Sunday, June 27, 2010, In : Thailand 

© This image is used with the kind permission of Khun Than Yutthachaibodin

  • vegetable oil 1tablespoon
  • sugar2teaspoons
  • Stinky Bean 1cup 120 gm (4 oz)
  • shrimp 1/2 cup
  • fish sauce 1 tablespoon
  • red curry paste 1 tablespoon

  1. Peel and devein the shrimp.
  2. Add a tablespoon of oil to a wok or pan over medium heat.
  3. Drop the curry paste in and  break up the paste as far as possible.
  4. stir it around to let the oil bring out the aroma and flavors in the curry paste.
  5. Drain the sataw and add them t...

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Khanom Giap (Thai Steamed Dumplings)

Posted by Kroocrew on Friday, June 18, 2010, In : Thailand 


For the wrappers:
  • 30 circular Wonton wrappers, each about 9 cm (3 ½ in) diameter. Available frozen in Asian groceries. Gyoza wrappers or won ton wrappers are easy to work with.

For the filling:
  • 240 ml (1 cup) raw ground pork
  • 240 ml (1 cup) raw shrimp, peeled, cleaned and finely chopped
  • 3 sprigs coriander (cilantro) roots
  • 3 cloves fresh garlic, smashed and chop-minced
  • 10 peppercorns
  • 1 onion, finely chopped
  • 6 water chestnuts, finely chopped
  • 1 tablespoon tapioca starch (may substitute cor...

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Tandoori Prawns

Posted by Kroocrew on Friday, June 11, 2010, In : India 

  • King prawns (de-veined and cleaned): 250 gm
  • Yogurt: two tbsp
  • Ginger paste: one tbsp
  • Garlic paste: one tbsp
  • Lime juice: one tbsp
  • Kashmiri chilli powder: one tsp
  • Tandoori masala: one tbsp
  • Salt (as preferred)
  • Wooden skewers (soaked in water 30 minutes before grilling): 6 to 8
  • Oil: to grease the grill
  • Fresh lime.
  1. Mix all the ingredients together and marinate the prawns. Keep aside for 10 minutes
  2. Thread on the skewers (about six on each), oil the grill and when hot, place the pr...

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Sizzling Rice Prawns 鐵板稻蝦

Posted by Kroocrew on Tuesday, June 1, 2010, In : China 


For the prawns
  • 450g/1 lb raw prawns, peeled
  • 2 tbsp groundnut oil (peanut oil)
  • 1 tsp finely chopped fresh ginger
  • 1½ tsp finely chopped garlic
  • 3 tbsp finely chopped spring onions

For the sauce
  • 100g/4oz green or red pepper, diced
  • 1 tbsp cider vinegar or Chinese black rice vinegar
  • 1 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1½ tbsp chilli bean sauce
  • 1½ tbsp tomato purée
  • 2 tbsp Shaoxing rice wine or dry sherry
  • 2 tsp sugar
  • 300ml/10½ fl oz chicken stock
  • 1 tbsp cornflour blended with 2 tbsp water t...

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Butterfly Wing Prawns

Posted by Kroocrew on Monday, May 17, 2010, In : Malaysian (Malay) 

© Image used with kind permission of { e y e }

  • 300g big prawns
  • 300g small prawns, shelled and minced
  • 150g minced beef
  • 4 water-chestnuts, chopped coarsely and squeezed dry

  • 1/4 tsp salt
  • 1 tsp sugar
  • 1/2 tsp monosodium glutamate
  • 2 tsp soya sauce
  • 2 tsp sesame oil
  • 2 tsp cornflour
  • Half an egg
  • A dash of pepper

  1. Shell the big prawns but leave the tails intact.
  2. Slit the prawns at the back portion lengthwise without cutting all the way through. Devein the prawns.
  3. Wash the prawns with sa...

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Mustard-seed Prawns

Posted by Kroocrew on Tuesday, May 11, 2010, In : Vietnam 

  • 1 kg prawns, {shelled or unshelled}
  • bunch of green onions, chopped
  • 1/2 tsp turmeric
  • 1 chili pepper, chopped
  • 1 tbsp mustard seed
  • 2 cloves garlic, mashed

  1. Fry the onions, garlic and chillie pepper for three minutes.
  2. Add the prawns and fry two minutes more.
  3. Add the rest of the ingredients and heat for two minutes.
  4. Serve with white rice and cucumber bean sprout salad.

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Macanese Garlic Prawns 澳門大蒜蝦

Posted by Kroocrew on Thursday, April 22, 2010, In : Macau 

  • 6 Tbsp. Extra Virgin Olive Oil
  • 500 gm (~1 lb) 16-20 Prawns, shell on
  • 2 Bay Leaf
  • 2 Tbsp. Shallot, minced
  • 4 Tbsp. Garlic, fresh, fine minced
  • 60 ml 1/4 cup Chopped Scallions, White Part
  • 120 ml (1/2 cup) Chopped Scallion, Green Part
  • 120 ml (1/2 cup) White Wine
  • 2 Tbsp. Chillie Paste
  • 2 Tbsp. Chicken Broth
  • 1 Tbsp. Cilantro, chopped
  • Lemon Half

  1. In a hot wok, drizzle 4 Tbsp. E V Olive Oil.
  2. Add Prawns and Bay Leaves. (keep the prawns separated to enhance the cooking)
  3. Cook for approx. ...

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Macanese Curry Prawns 澳門咖哩蝦

Posted by Kroocrew on Thursday, April 22, 2010, In : Macau 

  • 500 grams (~1 lb) Shelled king prawns; (tail on)
  • 2 medium Onions; chopped
  • 3 tablespoons Peanut oil
  • ½ bunch Coriander (extra coriander for garnish)
  • 3 tablespoons Peanut oil
  • 1 large Onion; diced
  • 2  Cloves garlic; minced
  • 2 small Red chillies; minced
  • 2 teaspoons Minced ginger
  • 1 teaspoon Curry powder
  • ¼  teaspoon Garam masala
  • 250 millilitres Thai coconut milk
  • 250 millilitres Water
  •  Salt and pepper to taste

  1. First, make the curry sauce. Heat the oil and add the onion, garlic, chilli and minced...

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Isso Badhuma (Dry Prawn Curry)

Posted by Kroocrew on Monday, March 15, 2010, In : Srilanka 

CC license

  • 2 Tbsp Oil
  • 1 Onion (peeled and diced)
  • 500 gm (~1 lb) Prawns (peeled)
  • 4 cloves Garlic (peeled and crushed)
  • 1 1/2 Tbsp Curry powder
  • 1 1/2 Tbsp Chili powder
  • 1/2 Tbsp Turmeric
  • 160 ml (1/3 pt) Coconut milk (or water)
  • 2-3 Green chilies (seeded and very finely chopped)
  • 2-3 sprigs Coriander leaves (chopped)
  • 1-2 Tomatoes (sliced)
  • Salt
  • Lemon juice

  1. Heat the oil in a pan and gently fry the onion until tender
  2. Add the prawns and continue frying until dry
  3. Add the garlic, curry powder, chili powde...

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Kæng Kung Kab Sabparod (Prawn Curry with Pineapple)

Posted by Kroocrew on Friday, March 12, 2010, In : Thailand 

CC license

  • 1 lb (450 g) uncooked fresh or frozen tiger prawns in their shells
  • 1 lb (450 g) fresh pineapple, cut into ¾ inch (2 cm) chunks
  • 2 x 400 ml tins or an equivalent volume of  coconut milk

For the curry paste:
  • 4 dried red chillies, soaked with the juice and zest of 1 lime for 30 minutes
  • 1 level tablespoon lemon grass, finely chopped
  • 1 inch (2.5 cm) cube fresh galangal. Please note that ginger has a totally different flavour and if used will produce a good product but not the same taste.
  • 5 g...

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Mee Rebus

Posted by Kroocrew on Friday, February 26, 2010, In : Singapore 

CC license


Thick yellow noodles (oiled noodles)
Bean sprouts
Beef finely sliced
Prawns, shelled and keep the shells
Sweet potato flour (or other starch flour for thickening)
Sweet potatoes (or potatoes)
Coconut milk
Shallots, finely sliced
Sour lime(or lime juice)
Dark soya sauce (optional)
Green chillie, sliced (optional)
Shrimp fry (baby shrimp)


Dried chillie
Belacan(shrimp paste)
Coriander powder
Bean-paste (taocheo)
Ground black pepper

Method: (Rempah)...
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Prawn Korroke

Posted by Kroocrew on Thursday, February 25, 2010, In : Japan 


  • 100 gm (3 1/2 oz) butter
  • 115 gm (4 oz) plain flour
  • 600 ml (1 1/4 pints) cold milk
  • salt and pepper
  • 400 gm (14 oz) cooked peeled prawns, diced
  • 2 teaspoons tomato puree
  • 5 or 6 tablespoons of Panko (or fine breadcrumbs)
  • 2 large eggs, beaten
  • oil for deep-frying


  1. Melt the butter in a medium saucepan and add the flour, stirring continuously. Allow the flour to cook in the butter for a couple of minutes, continuing to stir.
  2. Start adding the cold milk little by little, stirring all the while ...

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Popiah 薄饼卷

Posted by Kroocrew on Monday, February 22, 2010, In : Malaysian (Hawker) 

Making Popiah Skins
CC license

CC license


Filling (A)
  • 1 bowl belly pork (boiled for 5 minutes, cooled and shredded finely)
  • 1 bowl shelled prawns (diced)
  • 1 bowl turnip (cut into 1 mm slivers)
  • 1 bowl French beans (cut into 1 mm slivers)
  • 1 bowl carrot (cut into 1 mm slivers)
  • 1/2 bowl cabbage (cut into 1 mm slivers)
  • 1 bowl firm bean curd (cut into 1 mm slivers and deep fried)
  • 1 bowl bamboo shoot (cut into 1 mm slivers)
  • 1/2 bowl shallots (diced finely)
  • 1/4 bowl garlic (diced finely)
  • 5 tablespoons oil
Seasoning (B)
  • Sa...

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Barbecue Seafood Pancakes

Posted by Kroocrew on Sunday, February 7, 2010, In : Japan 

CC license


  • 150g okonomiyaki flour (Japanese flour)
  • 1 egg
  • 150ml water
  • 5 medium green Yamba prawns, shelled
  • 100g squid rings
  • 300g cabbage
  • 5 shallot leaves
  • 100g pork, sliced
  • 140g tinned corn
  • Olive oil

Method :

  1. Cut prawns and squid into small pieces.
  2. Finely chop cabbage and shallots.
  3. In a large bowl, mix flour, egg and water. Add cabbage, shallots and drained corn. Ladle batter onto the hotplate and place a handful of prawn, pork and squid onto each pancake.
  4. Heat barbecue hotplate and drizzle with oliv...

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Kung Phet Aspic ( Spicy Prawns in Aspic)

Posted by Kroocrew on Tuesday, February 2, 2010, In : Thailand 

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  • 2 Tbsp gelatine
  • 60ml (1/4 cup)cold water
  • 850ml tomato juice
  • 120ml (4 oz or 1/2 cup) vodka
  • 60ml (2 oz or 1/4 cup) gin
  • 2 tsp Worcestershire sauce
  • 3 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp celery salt
  • 1 tsp vinegar
  • 1 Tbsp catsup
  • 1/4 tsp mustard powder
  • 450g (~1 lb) cooked prawns, shelled and de-veined
  • 120g (4 oz) Chinese celery, diced
  • 140g ( 4 1/2 oz) cucumber, peeled, de-seeded, diced and drained
  • 60g (2 oz) spring onions, chopped
  • celery leaves, fresh parsley and cucumber slices, to garnish


  1. Place the ...

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String Hopper Biriyani

Posted by Kroocrew on Saturday, January 9, 2010, In : Srilanka 


  • 25 string hoppers
  • 60 ml (¼ cup) coconut milk
  • 1 medium-sized carrot, cut into thin strips
  • ½ leek, cut fine
  • ½ medium-sized onion, cut fine
  • 2 tbsp ghee or margarine
  • 6 garlic cloves (peeled)
  • 1cm (~1/2 in) piece of fresh ginger
  • 4 cardamom pods (bruised)
  • 1cm (~1/2 in) piece of cinnamon
  • 3 cloves
  • 5 cm (`2 in) piece of rampe (pandan leaves)
  • 1 sprig of curry leaf
  • salt to taste
  • 6 king prawns (cleaned)
  • omelette made with 2 eggs, cut into strips


  • 30g cashew nuts
  • 20g sultanas
  • 1 tbsp ghee
  • Heat the ghee...

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Cambodian Prawns

Posted by Kroocrew on Thursday, November 5, 2009, In : Cambodia 

Mermaid Prawns


240 ml (1 cup) Red Curry Cambogee
6 prawns  in the shell
2 tablespoons tomato paste
1 tablespoon peanuts  chopped
240 ml (1 cup) cooked spinach
12 fresh basil leaves
1 tablespoon chillie paste
1 teaspoon fresh ginger root  minced


Combine the curry Cambogee, prawns, tomato paste, and peanuts. Bring to a boil, reduce the heat, and simmer about 5 to 7 minutes.
Cover the bottom of a heated plate with the spinach in an even layer.
Remove the prawns from the sauce and shell t...
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Pais Udang (Spicy Prawns in Banana Leaves)

Posted by Kroocrew on Saturday, October 31, 2009, In : Malaysian (Nyonya) 


450 g (1 lb) large prawns, shelled and deveined
1 tsp turmeric powder
1 tbsp lime juice
160 ml (2/3 cup) thick coconut milk, (extracted from 1/2 grated coconut)
10 shallots
4 cloves garlic
4 candlenuts ( you can use macadamia nuts)
1 slice galangal
4 red chilies
5 cm (2 in)
piece palm sugar (gula Melaka)
2 cm (3/4 in) piece shrimp paste
a few pieces banana leaves, 8 cm x 5 cm - steamed until limp

Method :
1.    Season the prawns in turmeric mixture and set aside for 15 minutes.
2.    Mix the li...
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Nasi Goreng (with prawn*)

Posted by Kroocrew on Saturday, October 31, 2009, In : Indonesia 

"The basic ingredients of nasi goreng are left over rice  from yesterday's meal and sliced or ground bumbu (spices) mixture of shallot, garlic, pepper, salt, tomato ketchup, sambal or chili sauce, and usually sweet soy sauce. Some variants may add saus tiram (oyster sauce), ang-ciu (chinese cooking red wine), kecap ikan (fish sauce), or kecap inggris (Worcestershire sauce). The texture of left over cooked rice is considered as the most suitable type of rice  used for making nasi goreng rathe...
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Mee Siam and Sambal

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 

Ingredients :

  • Water for scalding vermicelli
  • 1 pkt coarse rice vermicelli (or subst, Angelhair pasta)
  • 250 gm Beansprouts
  • 100 gm Chinese chives
  • 500 gm Small prawns
  • 2 cup Fried tofu (about 2 cups, cut into short strips of 1x2x1/2cm)
  • 5 tbl Oil
  • 1 lrg Onion, sliced
  • 250 ml Water
  • 2 tbl Tamarind powder
  • 4 Hardboiled eggs, sliced

  • 5 tbl Dried prawns (pounded separately)
  • 5 lrg Onions
  • 4 Cloves garlic
  • 6 Candlenuts (or subst, Macadamia nuts)
  • 20 Dried chillies
  • 2tbl Belacan (prawn paste)
  • 1 tsp Sugar
  • 1 tsp Salt

  • 2 lt Wa...

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Crispy Shanghai Spring Rolls (上海脆皮春卷)

Posted by Kroocrew on Tuesday, October 20, 2009, In : China 


CC license
•    12 spring roll wrappers
•    30ml/2 tbsp plain flour mixed to a paste with water
•    sunflower oil, for deep-frying

For the filling:

•    6 Chinese dried mushrooms, soaked for 30 minutes in warm water
•    150g/5oz fresh firm tofu
•    30ml/2 tbsp sunflower oil
•    225g/8oz minced (ground) pork
•    225g/8oz peeled cooked prawns (shrimp), roughly chopped                   
•    2.5ml/1/2 tsp corn flour (cornstarch), mixed to a paste with
•    15ml/1 tbsp soy sau...
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Tempura 天ぷら

Posted by Kroocrew on Tuesday, October 13, 2009, In : Japan 

Tempura is almost made intuitively by cooks with minimal experience. The only trick is the batter which is straight forward in ingredients but not thoroughly mixed. This gives the tempura the classic uneven coating of the crispy batter.
Tempura was brought to Japan by the Portuguese, and through Japan to the rest of the world.

CC license

  • Tempura batter mix*
  • Tempura dipping sauce
  • Prawn: raw and large
  • Seafood: anything
  • Vegetables: pumpkin, carrot, sweet potato, eggplant, and more
  • Mushrooms
* These...

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Prawn Toast (Banh Mi Chien Voi Tom)

Posted by Kroocrew on Friday, September 11, 2009, In : Vietnam 

CC license

Shrimp toast or prawn toast is a Chinese dim sum dish. It is made from small triangles of bread, brushed with egg and coated with minced shrimp and water chestnuts, then cooked by baking or deep frying. It is a common appetizer in Australian and American Chinese cuisine. A common variant in the United Kingdom is sesame prawn toast. This involves sprinkling sesame seeds before the baking or deep frying process.


This dish has over 100 years of history, originating in Dresden, Germany, it...

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Prawns with Black Pepper Corns (Kung Phrik Dam)

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 

(Specialty of Talab Ngoen Restaurant Saraburi)

  • 250 gm (1/2 lb) Medium sized prawns. (Could add some calamari rings as well or instead of)
  • Selection of fresh and dried mushrooms. (rehydrate the dried mushrooms before cooking)
  • 2 Medium sized red chillies.
  • 1 sprig (or 1 tsp) of Black or green pepper-corns on the stem.
  • 3 Spring onions (Shallots)
  • 4 cloves Garlic
  • 1 Tbsp Oyster sauce.
  1. Cut the mushrooms into bite sized pieces,
  2. Leave the prawns skinned (or if you prefer take off the head...

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Yum Pla Gung (Prawn Salad)

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 

This is the epitome of a Thai salad that balance between sour, sweet, spicy and salt just seems to happen with this classic.

This recipe can also be made with squid or scallops, or any combination of prawns, squid and scallops. If using squid, use only the body tube. Slit the body and press flat, score diagonally, and cut into 2 inch squares. 


i. 1 lb Prawn tails
ii. 3 cups Water 
iii. 2 tbsp Lemon grass chop coarse
iv. 1 tbsp Lime leaves chop coarse
v. 1 tbsp Coriander leaves chop coa...

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