#ThemeCook #recipe

Ricky - Scrambled Egg & Shrimp Rice Rolls with Dried Shrimp
Ingredients:
Frozen prawns - 300g, Dried shrimp rice noodle rolls - 400g, Plump bean sprouts - 150g, Oil - 30g, Light soy sauce - 40g, Shrimp broth - 200g, Yellow chives - 30g, Chive blossoms - 30g, Cornstarch - 8g, Eggs - 2 whole (beaten)
Steps:

1. Rinse frozen prawns to thaw (3-5 minutes).
2. Shell, devein prawns, marinate in 1% salt by weight for 8 hours.
3. Boil heads and shells in water to make shrimp broth, reserve.
4. Cut rice rolls into segments, toss with oil and light soy sauce.
5. Stir-fry rice rolls over medium heat until golden, set aside.
6. Stir-fry bean sprouts with soy sauce for 30 seconds, mix back rice rolls, plate.
7. Blanch prawns in boiling water until 70% done, drain.
8. Season 200g shrimp broth with light soy sauce and fish sauce in wok.
9. Add chives, chive blossoms, prawns, bring to boil, thicken with cornstarch.
10. Swirl in beaten eggs to form a silky gravy, pour over rice rolls.

Jacky - Steamed Prawns with Garlic Sea Dried Shrimp Paste on Vermicelli
Ingredients:
Prawn heads - approx. 600g, Qingdao dried scallops - 100g (soaked, shredded), Dried shrimp - 100g (soaked, pounded), Minced shallots - 100g, Minced garlic - 200g, Bird's eye chili - approx. 5 pcs (chopped), Smooth shrimp paste - 150g, Oil - approx. 600g, Sugar - 30g, Ground white pepper - a pinch, Frozen jumbo prawns - approx. 8 pcs, Mung bean vermicelli - approx. 120g, Garlic sea dried shrimp paste - to taste, Chicken broth or water - approx. 100g, Oil - to taste
Steps:

1. Fry prawn heads in hot oil, crush out prawn roe paste, strain out solids to obtain golden prawn oil.
2. Sauté shallots, garlic, chilies in prawn oil until golden, add dried shrimp until bubbly, add scallops, shrimp paste, and seasonings, stir-fry 1-2 minutes.
3. Soak vermicelli for 20 mins. Butterfly prawns, cut tendon slits to prevent curling.
4. Toss drained vermicelli with paste, place on plate, lay prawns on top (flesh up), add more paste and chicken broth. Steam for 3-4 mins, sizzle with hot oil, sprinkle scallions, serve hot.