Prawn Mee

I was craving for this dish the other day and I thought to myself I should be able to do this. Google-ed a few recipes and then decided to mix and match some of them depending on what I had available. The ingredients needed are mainly as below:

- 800g of pork ribs, blanched
- 200g ikan bilis
- 500g prawns, shelled and deveined but retain the shells
- 5 dried scallops
- Star anise and cinnamon bark about 10g
- 10 peppercorns
- Spring onion
- half a garlic, chopped
- Ginger, thinly sliced
- Yellow noodles
- bean sprouts, blanched
- sugar
- salt
- 1/2 a cup of fish sauce or more as desired
- dark soya and light soya sauces

Directions:

First, blanch the pork ribs with hot water to get rid of oil and surface dirt. Then peel and devein the prawns. Fry the prawn shells with ginger and spring onion until they are pink then add the ikan bilis and about 1 tablespoon of sugar. Slow cook the prawn shells and ikan bilis together with the pork ribs, dried scallops, star anise, peppercorns, cinnamon bark and 10 cups of water for 6-8 hours. Add sugar, salt, fish sauce, dark and light soya and bring to a boil, the resulting broth should be clear, dark and flavourful. If there the taste is not intense enough, slow cook further.

When it is time to eat, bring the soup to a boil and cook the prawn meat quickly in the boiling broth. Do not overcook the prawns so that they remain succulent and sweet. Serve the noodles with prawns, pork ribs, bean sprouts and the aromatic broth and garnish with chopped spring onion and fried shallots.

Prawn and mushroom risotto

For my first attempt at making risotto, I must say that it tastes almost as good as "kiam peng". The husband will beg to differ although this earned a "very tasty" from him, he still says that he prefers its asian friend. Nevertheless, this took like half the time to make, once again thanks to my magic pot.

Ingredients:
10 large banana prawns, deveined and shelled
Marinate for prawns:
2 tspn corn flour
1 tspn cracked pepper and soya sauce
a dash of fish sauce, salt, sugar and dried chilli flakes (for a spicy kick)

for rice:
1 brown onion, sliced
4 medium size mushroom, sliced
1 clove garlic
300g arborio rice
200ml white wine
600ml chicken stock
200g grated cheese

Directions:
Marinate the prawns and fry with garlic until pink. Leave aside.

In my "magic pot", I put the onions on brown function together with a combination of butter and olive oil. As the onions begin to brown, I put in the garlic. Add the rice and white wine and chicken stock, then the mushroom. I then put it on pressure cook function for 7 minutes and then stir in the grated cheese. I also added in some herbs and freshly cracked black pepper and its ready to serve. So easy and yet yummy at the same time!