I am sure most of us has heard of Daniel’s #CookForFamily initiative that was even featured on the Yahoo headlines sometime back. Glad to be part of the initiative, especially when Daniel mentioned that one need not be a fantastic cook to be part of this event.
As you all can see, I have been cooking lesser, baking little and struggling to find time to upkeep the blog posts amidst the busy working schedule. #CookforFamily is a very meaningful initiative that strikes on me at the right chord, bugging me that I have been neglecting my pots and pans ! And certainly the need to strive for time to prepare a home-cooked meal for the loved ones.
Yes, this event certainly motivates my lazy bug to start working in the kitchen again !
Especially when my parents gotten some really huge juicy tiger prawns from the fisherman at the sea, I decided to steam the prawns this time since they are really fresh and steaming is the way to get the most out of the sweetness of these live prawns.
After preparing this dish, I fully acknowledge why it has to be that pricey when served in restaurants. Simple ingredients as it may seem, but the time taken to clean and prepare the prawns to a presentable state is quite time consuming. That’s why I would suggest preparing the prawns in a day’s advance especially if you plan to cook them on a working weekday evening.
Example, you can clean and peel the prawns the day before, on a weekend, prepare the garlic sauce in advance and chuck them back to the chiller. Then come a Monday night, grab everything out, drop the sauce onto the prawns, fried some garlic to a nice fragrance, topped them onto the prawns with some spring onions and sent them to the steamer. By the time you finish a shower, the prawns are neatly done and all ready for your hungry tummy.
Not sure for you guys, but everytime I settle on a new dish, I will be on the tenderhooks, constantly asking for feedback, and looking out whether the dish has been wiped out. Just like a primary school kid who will be receiving the report card for his/her first time. Quite lame, but it’s really blunt anxiety.
Fortunately, I got a thumbs up even from the most food-fussy Mr Chunky. His comments were little as he was busy, very busy, slurping away the garlic sauce and indulging in the prawns. Not too bad for a come-back in the kitchen, isn’t it ? Hiaks hiaks.
In support for the #CookForFamily initiative, please hop onto the creator’s blog ~ Diary’s Food Diary, along with all the other fantastic bloggers too, for their delicious home-cooked dishes prepared with love, warmth and thoughtfulness.
Not forgetting, here’s the cool recipe if anyone is interested.
Steamed Prawns with Garlic Sauce
~recipe adapted from [煮炒酱料大公开] with modifications~
2 tbsps chopped spring onions
4 tbsps garlic sauce
Garlic sauce ingredients :
2 tsps chopped spring onion
2 tsps minced ginger
3 tbsps minced garlic
1 tbsp light soy sauce
1 tsp sugar
1/2 tsp salt
3 tbsps cold water or stock
1 tsp rice wine
1/2 tsp white vinegar
2 tsps sesame oil
Method for preparing Garlic Sauce :
1. Combine well light soy sauce, sugar, salt and stock. 2. Add rice wine, white vinegar and sesame oil.3. Lastly, add spring onion, ginger and garlic, mix well.Method for preparing Steamed Prawns in Garlic Sauce :4. Trim prawns and cut a slit at the back. Place prawns on a steaming dish, back facing up. Drizzle over garlic sauce. Additional : I fried some minced garlic till they are fragrant and add them to the dish as well.5. Bring water in the steamer to the boil and steam prawns over high heat for 4 mins (depending on the size of your prawns, mine took a good 25 mins before they are fully cooked).6. Remove and scatter spring onion on top. Heat 1 tbsp of oil and drizzle over the steamed prawns. Some hints from the Cookbook as well:~ When steaming seafood, it is important to allow the water in the steamer to come to the boil first before placing the seafood into the steamer.
~ Fish fillet or crab may also be cooked in the same way. Just remember not to overcook any kind of seafood so that they stay tender and fresh.