Ingredients Archives: Prawn

Rice Roll

It has been a month since I came back from Hajj. Things are slowly getting back to normal. I will post my Hajj reflection shortly. This recipe was written before I travel but did not have the chance to post it until now. Rice Roll is a all-time favourite dish in Hong Kong Cha Chan Ten and Mr. Camel’s favourite. This is not a traditional method of making it but I have adapted it to suit our domestic kitchen. You can also make a vegetarian version, simply leave out the meat and add chopped spring onion only. The vegetarian rice roll is also very delicious with sweetened soy sauce, chili sauce and peanut butter. I know the sauce combination sounds strange. But trust me, it matches perfectly well with the rice roll.

Rice Roll (appox 10-12 rolls depending on size and thickness)
Print Recipe
Servings Prep Time
2-6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
2-6 people 15 minutes
Cook Time
20 minutes
Rice Roll (appox 10-12 rolls depending on size and thickness)
Print Recipe
Servings Prep Time
2-6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
2-6 people 15 minutes
Cook Time
20 minutes
Ingredients
Rice Roll
Filling
Servings: people
Instructions
  1. Sleeve all the flour in a mixing bowl.
  2. Add 250ml water into the mixing bowl until dissolved.
  3. Add the remaining water and mix well.
  4. Sleeve the mixture twice to three times.
  5. Rub the oil (not included in the ingredients) on the container you will use to steam with and the spatula.
  6. Add the mixture on the container in a thin layer. If using spring onion only, just spread it evenly on the layer.
  7. Add the filing at the bottom of 1/3 portion of the layer.
  8. Steam for 4 minutes.
  9. Wait till it is slightly cooled and use a spatula to roll it slowly from the side of the filling.
  10. Add sweetened soy sauce, chili sauce etc to taste, serve hot.
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Wonton (Meat and Prawns Dumpling)

Wonton is a popular Hong Kong street food and my favourite type of dumpling. The skin of Wonton is very thin which means you can get a richer flavour and texture. You can easily get wonton skin in Chinese supermarkets. It is usually eaten with soup, vegetables and sometimes noodles. As this takes some effort to make, I usually make a large batch and frozen it for lunches later. The fillings of wontons varies. The meat and prawns filling is most to my liking. The golden ratio of meat and prawns is 1:1. You may add mushrooms, vegetables, basically anything you like in the filling. I hope to post other dumplings recipe with different fillings later, so watch this space!

Wonton (Meat and Prawns Dumpling)
Print Recipe
Servings Prep Time
4 people 45 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 45 minutes
Cook Time
15 minutes
Wonton (Meat and Prawns Dumpling)
Print Recipe
Servings Prep Time
4 people 45 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 45 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Mix the beef mince with salt and mix it clockwise until it is sticky.
  2. Add in soy sauce, corn flour, sesame oil and white pepper powder and mix well.
  3. Remove the vein of the prawns. I am using frozen prawns of which the shell and veins have already been removed. Cut them into small pieces. If you are using small sized prawns, you may not need to cut it into pieces
  4. Add the prawns, white pepper powder, sesame oil, sugar, grated ginger in the beef mince and mix well.
  5. Add 1 chopped spring onion and coriander in the meat mixture. Mix well.
  6. Use the wonton skin to wrap it. Use a finger to put some water on the edge of wonton skin and seal the wonton.
  7. Add the Pak Choi into the boiled stock and cook for 2-3 minutes. Turn off heat, add a pinch of chopped spring onion.
  8. In a separate bowl, boil the water. After the water is boiled, add the wontons and a cup of cold water. Boil for 2-3 minutes.
  9. Add some soup, Pak Choi and wonton in the bowl. Serve hot.
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Seafood Spaghetti with Pesto Sauce

I love using the pesto sauce for pasta dishes.  Mr Camel used to buy ready-made pesto sauce. Last week, I decided to make it from scratch myself. It turned out to be very easy to make! There are only three ingredients needed, plus a blender to mix everything together. Alternatively, you can use a pastel and mortar which will just yield a coarser result. Unfortunately, I did not take photos when I made the sauce. Nonetheless, this is super easy and delicious sauce, so when I make it again I shall put the photos up here. Until then, this is the recipe for seafood spaghetti with pesto sauce.

Seafood Spaghetti with Pesto Sauce
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Seafood Spaghetti with Pesto Sauce
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Ingredients
Pesto Sauce
Seafood Spaghetti
Servings: people
Instructions
Seafood Spaghetti with Pesto Sauce
  1. Cook the spaghetti according to the package instruction, drain well and set aside.
  2. Marinate the chicken with soy sauce and pepper.
  3. Heat oil in the pan, add chicken and pan fry it until it is half cooked.
  4. Heat oil in a separate pan, pan fry the onion and garlic until you can smell the aroma.
  5. Add the mushrooms and baby corns into the pan and salt and pepper.
  6. Add the half-cooked chicken and cook thoroughly. Mixthe cooked spaghetti into the chicken. Add several table spoons of milk in the mixture if it is too dry.
  7. Pan fry the prawn and squid in a separate pan until cooked and add into the mixture with spaghetti and pesto.
  8. Turn off heat, mix all ingredients and 4 Tbsp of Pesto sauce well and serve.
Pesto Sauce
  1. Use a pan to bake the pine nut until golden. Set aside until cooled.
  2. Mix all the ingredients in a blender. Store it into a jar and cover with 1Tbps of extra virgin olive oil on top to seal the sauce between air.
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