From top left: braised duck, steamed garlic prawns, stir fried sugar peas and sambal petai prawns
I have always made a point to celebrate Chinese New Year, partly to celebrate the Chinese half of my heritage and I like the festivity, the food and the camaraderie shared with family and friends. Unfortunately Keith was going to be away at a convention that weekend and I was feeling kind of sad that it would be just Little Miss M and me.
But then a few days before Chinese New Year our friends Ivan and Gary called an invited us for lunch! Ivan is a good cook and I gladly accepted his invitation. For our meal he made: Teochew braised duck, sambal petai prawns, stir fried snap peas and steamed garlic prawns. The duck recipe he got off a Malaysian blog and the sampal petai prawns were cooked from prepared sambal mix from Malaysia, but the steamed garlic prawns which are cooked in the microwave was his own concoction. Everything was absolutely delicious and we had a really great start to the Chinese New Year.
IVAN’S STEAMED GARLIC PRAWNSServes 4
12 large prawns
4 - 6 cloves garlic, finely minced
1 tbsp Shaoxing wine
1 tbsp soy sauce
1 tsp sesame oil
1 stalk spring onion, finely chopped
- Clean the prawns by using a scissors to cut the head where the 'horn' begins (about half-way of the head) or remove them completely if you like.
- Slit the prawns lengthwise from the head to the tail, devein.
- Place in a microwave safe plate and stuff with the minced garlic.
- Sprinkle the wine, soy sauce and sesame oil evenly over the prawns, cover with plastic wrap (eg. Saran or Glad wrap) and microwave on high for 3 minutes. Leave aside for a minute and then sprinkle the chopped spring onions and serve.