Fusion with Angel Hair Pasta

Prawn and Zucchini with Angel Hair Pasta in Black Bean Sauce


Fermented black bean is one of the usual ingredients that is found in the chinese kitchen. When I was a child, we had this dish being prepared for the dinning table. All of us love it without a question. Having an additional bowl of rice is not common as the gravy of this black bean sauce is awesome delicious, something that I can't avoid myself. or is it mummy's cooking that most of us can't resist?

Usually black bean sauce dishes are associated with chicken, slice beef and even with prawns, garnished with onions, red and green peppers. For this one, I used black bean sauce with large prawns, zucchini and angel hair pasta.


Ingredient

6 large prawns
1 yellow zucchini
1 green zucchini
1 Tbspn fermented black bean
2 hot chilli
1 Tbspn oyster sauce
1 tspn fish sauce
1 tspn dark soya sauce
2 clove garlic
a dash of white pepper
a dash of salt
cooking oil
Angel Hair Pasta

Method

Slice the zucchini into ribbons and also garlic.
Clean the large prawns.
Soak fermented black bean with water.
Heat up pan with 2 Tbspn cooking oil, panfried the garlic. Add the prawns, fry for 5minutes till fragrant.
Then add zucchini. Add hot chilli, oyster sauce, fish sauce and dark soya sauce. Add a bi of water. Stir fry for 2-3 minutes.
Add salt and white pepper.
Cook the angel hair pasta(amount desired) in a pot of hot water.
Once the angel hair pasta cooked and drained. Mixed the cooked angel hair pasta with the cooked prawns zucchini in black bean sauce.

Something simple, tasty and yet so fusion. Big Boys Oven is running a pasta challenge and we hope to see your entries in, the winner will win a gorgeous pasta pot. So happy cooking this week, yours . . . sidney

Lemongrass Prawns Hokkien Style

This dish is a very special dish, why?

My late dad taught me this dish, yes my late dad. He is a real cook and I think he learned from his aunt when he was young... I think. I seldom see this dish serve in any restaraunt which is strange. Yes it is my late dad's recipe. This dish main ingredient is prawns and lemongrass. You need to cut lots of lemongrass to prepare this dish but not as difficult to prepare a dish called "ikan perut"and this dish is flavoured with fresh turmeric. So I recommended that Chef Steven Cheng to try this recipe and this is how it turn out.


400 gm large prawns
20 stalks lemongrass
1 inch fresh turmeric
1 big onion
4 bulbs garlic
3 chilli padi
1 cup coconut milk (1/2 cup double cream)

Unshelled the prawns and clean properly
Marinate the prawns with a pinch of salt and pepper
Thinly slice the heart of the lemongrass. Take about an inch.
Minced turmeric, onion, garlic and chilli padi
Deep fry the sliced lemongrass untill fragrant. Take them out.
Fry the minced onion,turmeric, garlic and chilli padi till fragrant.
Add in prawns, once cooked and in lemongrass.
Add in coconut milk and add in seasoning.
(* if you want a drier dish add in less coconut milk. )


This dish is lovely and smells so fragrant. This dish is specially prepared by Chef Steven Cheng.

Yours Sidney