Prawns in Oyster Sauce

Half the year is over and I have so much to share! I really need to get my blogging mojo back na, hahahaha... but please be patient and watch out for my upcoming features, okay. For today's Foodie Friday post, let me share this very easy and tasty Chinese-style ulam, which is one of J's favorites, kasi mahilig siya sa prawns.

I just posted on my IG Stories but got several messages asking for the recipe. So, here's a full feature na para mas maraming maka-try. Sorry, no prep photos coz I was not prepared to write about this, hehe... anyways, here's the recipe.

PRAWNS IN OYSTER SAUCE

8-10 prawns (bulik)

(Rinse, trim, butterfly and de-vein. Rinse and drain well. Add some rock salt and set aside)

1 Tbs. minced ginger
1 Tbs. minced garlic 

Chopped leeks

3 Tbs. Oyster sauce diluted in 4-5 Tbs water 

Drops of sesame oil

1/2 tsp sugar

cracked pepper

To cook:

Heat little oil in wok, and saute minced ginger. Over high heat, add prawns. 

Cook for about 3-4 mins. on high heat, flip until cooked evenly. Remove from pan and set aside.

Lower heat.

In the same wok/pan, make sauce:

Add oil, saute the rest of the ingredients.

Taste and adjust seasonings to your liking (you can add oyster sauce, sugar and water little by little).

Put back prawns in the pan, saute and coat well with sauce.

Cook a few more minutes. Garnish with leeks. Serve immediately.

Previous to this, I made a different recipe - a simple Lemon-Garlic-Butter Butterflied Prawns, pan-fried on a pan.

Hope you'll try both and like it! Let me know! (",)

I'd love to know your thoughts on this post.  If you enjoyed this, feel free to share it!
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Lenten Special: Favorite Meatless Dishes

Friday is my weekly blog day, but in observance of Good Friday, I will skip a post for tomorrow as my form of sacrifice.  As I mentioned on my Facebook status update yesterday, I cannot do fasting because I will definitely faint from hunger. =) 

In lieu of my Friday post, I've compiled some of my favorite meatless recipes that you can try this week.  Skip this and bookmark if you are fasting, heehee... try them on ordinary days.  You know I am all for quick and simple dishes, so nothing complicated here.

Click on the photo for the recipe.

COLD KANI SALAD

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Foodie Friday: Seafood Salads in Asian Sesame Dressing

First Friday of the month:  Recipes / Mom-Cook

One dinner time, almost 4 weeks ago, I posted on Instagram a snapshot of this shrimp and egg salad I prepared for J.  I received some encouraging 'likes' and a few requests for the recipe.  I was quite pleased with my "invention".  And looking at J's clean plate, I guess he was satisfied with his meal that night.  So, I'm now sharing it here today. 

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Yummy Yoshinoya Century Bangus Kabayaki for Lent

Kabayaki: A generic Japanese term for a seafood dish that is filleted, deboned, and dipped in a sweet soy sauce-based sauce before being broiled on a grill. - Century Pacific Group (Century Bangus)

For a limited time only, this Bangus Kabayaki is the Lenten season offering of popular Japanese food chain Yoshinoya, known for their best-selling beef bowls.

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Simple Shrimp and Asparagus Stir-Fry

8:30 breakfast. Homework with the boy and a quick playtime with the kids.
Off to 10:15 class for the little girl. 
10:30 back for some paper work, prep and cook for lunch. Serve lunch. Fetch the girl at 12. 
12:30 lunch. Off to 1:30 class for the boy.  Dash to the grocery, girl and nanny in tow. 
3:45 snack. Fetch the boy before 5. Home by 5:30. 
Take a breather. Quick shower at 6. Leave at 7 to meet the ladies for dinner.
So what happened with my day?!? This was yesterday.

This is a typical day for me except for the grocery shopping and dinner with my girlfriends which only happens weekly and monthly respectively.

You can hardly notice that I only had a window between 6:30 and 7:00 last night. And I failed to anticipate how busy my day would be. Lucky for me, I had some frozen white shrimps bought a week ago (by lunchtime, I already took it out of the freezer to thaw), which gave me an idea for a seafood course -- fresh, fast, flavorful. Or maybe they would rather order in than eat my express, not-so-thought-out dish? Too late.

At the grocery, after filling up our cart and doing the rounds, I went back for these long stemmed fresh asparagus which I thought would match nicely with the shrimps. Broccoli was my first choice but it was still too expensive, and it has been quite a while since I last bought a bundle of these lovely spears.

Just a tip:  For stir-fry, only use the tender part. You can bend one spear to check where it snaps, and that's a guide where you can cut off the bottom part, usually the lower 1/4 or 1/3 end .  Save the ends which you can boil and use as vegetable stock for soups.

I peeled and marinated the shrimps in the cooking wine before I took a shower. Wash off those stinky fingers!

Simple Shrimp and Asparagus Stir-Fry 

300 grams white shrimps, peeled and marinated in Chinese cooking wine / rice wine

200 grams fresh asparagus

1 teaspoon minced ginger
1 tablespoon minced garlic
2 tablespoons sliced button mushrooms
2 tablespoons premium oyster sauce
1 1/2 teaspoon corn starch diluted in approx. 3 tablespoon water
pepper
sesame oil

Wash asparagus spears, break off lower end.  Take the upper tender part and chop in half. Set aside. Prepare cornstarch-water.

A foreword:  I am fortunate to have a 5-burner stove top so I did everything below simultaneously.  This may seem tedious but it really is very simple and easy to do once you get organized.

In a small pot, bring water to a boil.
(Around 2 cups water for blanching the asparagus. Though some may opt to skip this part and proceed to stir-fry the fresh asparagus, I just like mine to be cooked through yet still have a bite to it.  Same goes for broccoli.)

Heat a pan with a little vegetable oil. At medium to high heat, sautee minced garlic until light brown and toss in the shrimps and mushrooms.

Then over to the pot, blanch the asparagus in the rolling boiling water in less than 2 minutes. While blanching, continue to sautee the shrimps, mushrooms, and add in the oyster sauce. Lower heat.

Now scoop out the asparagus and throw into the stir-fry. Mix well until shrimps are all pink and done. Taste. Add a bit more oyster sauce if desired. Pour in the starch-water to thicken. Add pepper and drops of sesame oil.  Toss until well coated.

Serve immediately.

"Mmm...that smells yummy mommy!"  Music to me ears. She just can't wait for me to bring it to the table, and attempted to have a lick as I took a photo! Shrimps are a favorite of hers.

Before I left for my night out, I quickly forked two shrimps and a few spears...shrimps were naturally sweet and well done, and greens with a bite...I can declare this an instant success.

This recipe will work great with broccoli as well. You can use scallops with this dish too, instead of shrimps!

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