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Chinese |
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Indian |
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Chinese
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KingsWay Shrimp
on Toast - SERVES 8
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Ingredients:
500g (1lb) Raw Peeled De-veined Tail-On KingsWay Shrimps
1 egg
2 tablespoons corn flour
Salt
Pepper
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Thick slices of bread
1 hard boiled egg yolk
1 slice ham
1 shallot
Oil for deep-frying
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Method:
1. Cut down back,
gently flatten out KingsWay Shrimp. Combine lightly
beaten egg with corn flour, salt and pepper, add
the shrimps. Mix well to coat completely.
2. Remove crusts from bread, cut slices in half
(the packaged sliced toast-bread is ideal for
this.) Put one shrimp, cut-side down
on each piece of bread, gently flatten the
shrimp on bread with palm of hand. With finger,
rub over the shrimp lightly with left-over
corn flour mixture (this will help topping adhere).
3. Chop egg yolk into small dice, push on to
shrimps near tail. Dice ham into 1cm (1/2in) squares,
put one piece of ham in centre of each
shrimp. Finely chop shallot, put ¼ tsp chopped
shallot at bottom of each shrimp; there
should be egg, ham and shallot down the centre
of each shrimp.
4. Heat oil in large pan, gently ease the
Shrimp Toasts into hot oil. Cook only two or three
at a time. Cook until bread is golden and the
shrimp is cooked through. Drain well.
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Barbecue KingsWay
Shrimps - SERVES 2
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Ingredients:
500g (1lb) Raw Peeled De-veined Tail-On KingsWay Shrimps
2 tsp corn flour
1 tsp salt
1 egg white
1 tsp curry powder
1 large onion |
¼ tsp sugar
2 tsp sate sauce
3 tbsp cream
½ red pepper
1 cup oil |
Method:
1. Rins and dry the KingsWay Shrimps. Make deep slit along the back of each
shrimp. Put corn flour, salt and unbeaten egg
white into bowl, mix well. Add the shrimps and
mix well. Allow to stand 1 hour.
2. Heat oil in frying pan or wok, add the
shrimps, fry quickly for 2 minutes or until the
Shrimps are just cooked; remove from pan, drain
well.
3. Drain off oil from pan, leaving approximately
¼ cup oil. Add peeled and chopped onion to pan,
sauté 2 minutes. Add curry powder and sugar, stir
for 1 min. Add the shrimps to pan and stir
for 1 min. add sate sauce and cream, bring to
boil, reduce heat, simmer 1min, stirring constantly.
Add seeded and sliced pepper. Remove from heat.
4. Line serving dish with lettuce leaves, spoon
the shrimps over. If desired, place small
metal bowl in the centre of the shrimps.
Fill bowl with warmed brandy and set alight. Pick
up a the shrimp with chopsticks, hold over
the brandy flame to heat and flavor the shrimps.
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Sate KingsWay
Shrimps - SERVES
4
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Ingredients:
1kg (2 lb) Raw Peeled De-veined Tail-On KingsWay Shrimps
3 medium onions
3 tbsp oil
1 tbsp water
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Marinade:
¼ tsp five spice powder
¼ tsp chili powder
2 tbsp sate sauce
Pinch salt
½ tsp curry powder
1 tsp corn flour
½ tsp sugar
1 tsp soy sauce
1 tbsp dry sherry
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Method:
1. Make a deep slit along the back of each
KingsWay Shrimp, taking care not to cut right
through. Combine marinade ingredients in bowl,
add the shrimps, mix well, stand two hours.
2. Peel onions, cut in half, then cut each half
in wedges.
3. Heat oil in large pan or wok, add onions,
sauté until transparent, approximately 2 minutes.
4. Add KingsWay Shrimps and marinade mixture
to wok, sauté until the shrimps have turned
light pink and the shrimps are cooked,
approximately 3 minutes; add water, mix well.
Arrange lettuce leaves around edge of plate,
spoon the shrimps over. To serve in the
traditional style, place small metal bowl in
the centre of the shrimps. Fill bowl with
warmed brandy and set alight. Pick up the
shrimps with chopsticks, hold over the brandy
flame to heat and flavor the shrimps, as
for Barbecue KingsWay Shrimps.
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Honey KingsWay
Shrimps - SERVES 4
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Ingredients:
750g (1 ½ lb) Raw Peeled De-veined Tail-Off KingsWay Shrimps
Corn flour
1 cup self-raising flour
½ tsp salt
Pinch pepper
1 ¼ cups water |
1 egg
Oil for deep-frying
1 tbsp oil, extra
2 tbsp honey
Sesame seeds |
Method:
1. Coat
KingsWay Shrimps in corn flour. Shake off excess.
2. Sift flour, salt and pepper into a bowl. Make
a well in the centre. Gradually add combined water
and beaten egg. Mix to a thin batter, beat until
smooth and free of lumps. Put three or four
shrimps in a small bowl, pour a small amount of
batter over them, mix with a fork, to coat the
shrimps. Repeat with remaining shrimps.
3. Heat oil in large pan or wok, add the
shrimps, a few at a time. Cook for a few minutes
until the shrimps are golden and cooked through.
Remove all oil from pan, wipe clean.
4. Heat extra oil in pan, add honey, stir over
gentle heat until mixture is heated through. Add
the shrimps, toss in honey mixture to coat
the shrimps; remove from pan, sprinkle with
sesame seeds.
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