DIY, Food, Mummy's Kitchen, Recipe, Singapore
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Recipe: Prawns with Superior Dark Sauce & Ribena Blackcurrant Juice

One of those dishes that will bring back some memorable childhood was those big prawns cooked with dark soy sauce by my mum. When my children were growing up, I often cooked them; as these were some simple dishes which I knew. Surprisingly when my daughter was in Perth and she felt homesick, she would cook this dish too!!

However, today I made this dish with a twist by adding in a secret ingredient; Ribena Blackcurrant Juice (concentrated). Yes, you read that right. RIBENA was added into the dish! This dish was created in collaboration with Ribena Singapore and Share Food. When I was approached to create a savoury dish using Ribena, I was like you: very doubtful any delicious dish can be created. Here, I have proven myself and you wrong. The result was excellent!

Since prawns signify laughter (HA HA HA!!) it will be a highlight to cook this dish for your reunion dinner or during one of the Chinese Year‘s meals and bring more laughter and happiness to your family and friends.

Another dish that is created by Mummy’s Kitchen for your enjoyment using Ribena. If you like this dish and want more cooking ideas, we love to hear from you either via our blog or by joining our Mummy’s Kitchen Facebook Group. You can also like us on Beyond Norm’s Facebook Page or subscribe to our blog via the right side bar to get the latest updates.

Gong Xi Fa Cai! 恭禧發財!!

x

Serves 4

INGREDIENTS

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450g big prawns

1 ½ tablespoons cornflour

A pinch of salt

5 slices ginger

3 cloves garlic, minced

1 bunch spring onion, cut into 2 inches long

1 ½ tablespoon superior black soy sauce

2 tablespoons ½ teaspoon Ribena blackcurrant (concentrated)

1 or 2 tablespoons cooking oil

Drizzle of sesame oil

1 teaspoon Chinese cooking wine

 img_5581

Garnishing:

A handful of chopped cilantro

A handful of chopped onions

Chili, julienne

 

 

Method:

Preparation for the Prawns:

  1. Wash prawns well.
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  2. With kitchen scissors, snip off all their legs and trim off the sharp points on their heads.
  3. Rinse and pat the prawns dry.
  4. Combine the cornflour and the salt well.
  5. Coat the prawns with the above mixture and set aside.

 

Cooking the Prawns:

  1. Heat up 1 tablespoon of oil in a non-stick frying pan at medium-low heat.
    img_5596
  2. Once it is hot, add the prawns and cook till they change colour.
  3. Remove prawns from the pan and set aside.
    img_5602
  4. Next, sauté the garlic and ginger until fragrant. Turn the heat to low.
  5. Transfer the prawns back to the pan and mix well with the sautéed ingredients quickly.
  6. Add in the dark soy sauce and Ribena and toss the prawns around in the sauce, coating evenly for about a minute.
  7. Add some salt to taste if needed.
  8. Turn off the heat. Stir in the spring onions.
  9. Drizzle the sesame oil and add the Chinese cooking wine and give it another quick stir.
  10. Dish the prawns on a serving plate and garnish. Serve immediately.
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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe, Singapore

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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