Besides frying omelette and as topping for chwee kueh, what can we do with this Chinese preserved radish (chay poh)? My friend Molly has kindly shared her recipe on this steam prawn dish to add to my collection of chay poh dishes. There are 2 types of chay poh in the market, one is the salty type which is more common. Another one is sweeten chay poh which is what I am using in this recipe.
Ingredient
10 medium-large size prawns
10 garlic cloves (minced finely)
1.5 tbsp preserved sweet radish (chay poh)
1/2 tbsp Chinese wine
1 tsp sesame oil
Dash of pepper
Yellow capsicum/ spring onion/ parsley (optional as garnish)
Method
1. Cut a deep slit at the back of each prawn to remove the vein and butterfly the prawn.Do not remove the shell.
2. Place the prawns nicely on a steaming plate.
3. Pour chay poh into a bowl and rinse then drain away the water. (If you are using salty chay poh, you will need to soak the chay poh in a bowl of water for about 10mins. Drain away the water and add sugar to it when you stir fry.)
4. Heat oil on wok, saute garlic mince till fragrant and add chay poh. Stir fry for about 5 mins and use a spoon to add the fried chay poh to the butterflied prawns.
5. Drizzle the prawns with wine, sesame oil and add a dash of pepper.
6. Steam for about 5 mins and serve.
Note
You may adjust the ratio of garlic versus chay poh according to your taste. Add more sweeten chay poh will probably be well-received by the children. Adults will prefer more garlic ;)
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