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| Foil Baked Prosperity Prawns |
You must be wondering why I call these Prosperity Prawns. It's because I'm serving 8 in a plate. Here, eight is pronounced 'fatt ' in Chinese which means prosperity. I believe one of the best things about Chinese New Year is the fanciful names you'll hear for the dishes which is always about wishing friends and family well.
Other than that, I also find prawns to be a great dish to have for reunion dinners because it is red, a mark of happiness and good fortune. In Chinese, prawns are called ' Ha ' . Double it - haha is laughter. Hence, joy.
This is one of the many dishes I love preparing because it is easy to do and doesn't take up wok space. I need to use the stove for many other dishes so it is good to utilise all the available cooking appliances for better time management and to ensure food is served hot.
I don't believe we should tire ourselves out or stress over important occasions. Therefore, my menu often revolves around simple delicious dishes, with most recipes passed down by friends and family or having run through Mom's old recipes books.
Here's what I did but really, there is no need to follow the recipe to the dot. We have always gone the 'agak-agak' (more or less, a rough calculation) way, with several variations from garnishing with spring onions to using Bornean rice wine and more.
Foil Baked Prosperity Prawns
Ingredients:
- 300g prawns or 8 large pieces (deveined, leave whole)
- 6 cloves garlic (chopped)
- 1 thumb ginger (grated, about 1 ½ tbsp)
- 1 tbsp Shaoxing wine mixed with 1 tbsp water
- Pinch of salt
- Fresh coriander and slices of red chilli for garnishing
Method:
1) Pre-heat oven to 180C.
2) Line baking tray with foil. Place prawns on top. Spoon ginger and garlic over.
Drizzle with Shaoxing wine and sprinkle some salt over.
3) Cover with foil and bake until just done - about 12minutes for me.
4) Plate. Garnish with fresh coriander and slices of red chilli.
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| Top, left to right : The Ingredients, Place Ingredients Onto Foil Lined Baking Tray Bottom : Prawns Fresh Out Of The Oven |
There you go, short work.
With that, the team at Sweet Home-Chefs wishes you Gong Xi Fa Cai for the Year of the Rooster!
Sharon, any plan to conduct a cooking class, since you are so good in cooking, hehe...
ReplyDeleteHaha...thank you for the vote of confidence, Sharon. ;P
Deletewow the prawn are really succulent and fresh!
ReplyDeleteThanks, Angie. I swooped in to buy it the moment I saw it - CNY is peak period for prawns :)
DeleteI did wonder why you called your dish ''Prosperity'. It's interesting to know the reasons behind names. For something that's easy to make, the dish looks so attractive!! It's the plating, of course. Have a wonderful CNY Sharon!
ReplyDeleteThank you, Kanak. Yes, it is the presentation makes it all the more impressive ;)
DeleteI have a shrimp in the freezer. I can do it with this recipe tomorrow.
ReplyDeleteHaha..hope you like it, Lei!
DeleteHey dear, those are some awesome prawns! Happy CNY, Sharon! xoxo
ReplyDeleteThank you, Shirley. Hard to get during the festive season but so worth it when you do. :D
DeleteOh Sharon, these prawns look delicious, lots of garlic and ginger...Happy Chinese New Year my dear.
ReplyDeleteHappy New Year to you too, Juliana and thank you. No skimping on the ginger and garlic for me ;)
Deletelooks great
ReplyDeletecertainly agree with u on creativity
Lovely!! I love prawns, steamed, baked and deep-fried. I mostly steam my prawns at home. With lots of garlics. One day I will try your baked style. Still have 2 bags of tiger prawns in my freezer. ^^
ReplyDeleteGong xi fa cai to you and family. Huat ar!!