Photos by Christopher Tan & Pranjali Desai
 

Get together for Reunion Dinner -
GARLIC PRAWNS WITH SCALLOPS AND BRANDY

Singapore Women's Weekly January 2004
(Chinese New Year recipes)

SERVES: 3

Ingredients

  • 200 g tiger prawns, shelled (with the tails left intact) and deveined
  • A pinch of salt
  • 1 tsp corn flour
  • 2 tbsps oil
  • 1 clove garlic, peeled and minced
  • 1 shallot, peeled and sliced finely
  • 1 chilli, sliced finely
  • 2 stalks spring onions, sliced finely
  • 5 dried scallops soaked in hot water for 1 hour and sliced (reserve water used for soaking)

Seasoning

  • 1 tbsp tomato sauce
  • 1 tbsp light soy sauce
  • 1 tsp Worcestershire sauce
  • 2 tsps sugar
  • ½ tsp salt
  • 1 tbsp brandy
  • 1 tbsp corn flour (mixed with 1 tbsp water)
  • 1-2 drops sesame oil

Method

  1. Season prawns with salt and coat with cornflour.

  2. Heat 1 tbsp oil in a pan. Fry prawns for 1 to 2 mins. Set aside.

  3. Using the prawn-flavoured oil and remaining 1 tbsp oil, fry garlic, shallot, chilli and spring onions till fragrant. Add scallops. Fry for 1 to 2 mins.

  4. Add water used to soak scallops, sauces, sugar and salt. Bring to a boil. Simmer until reduced. Add brandy.

  5. Return prawns to pan. Mix well. Stir in corn flour and water mixture and drizzle with sesame oil. Serve hot.

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