Jeannie Lee: THAI SPICY GLASS NOODLES (YUM WOON SEN)

Ingredients:

150gm Glass Noodles
10 Pieces Medium Prawns
2 Stalks Peppermint Leaves
1 Stalk Coriander Leaves
Ground Peanut - garnishing
Fried Shallots  - garnishing

Sauce:

8 tbsp Thai sweet chilli
1 green lime - squeezed juice
1 tbsp fish sauce
1tsp Raw Sugar
2tbsp Shallots oil

Method:
1. Wash and clean prawns, deveined.
2. Soak glass noodles until slightly soften, drained.
3. Boil some water in a pot,  once boil, add in the prawns and cook for few mins or until cooked, dish up and set aside.
4. Add the soaked glass noodles into the hot water blanch for 2 to 3 mins, dish up immediately.
5. Place the glass noodles in a serving plate, add in the cooked prawns. Pour the sauce over the glass noodles and prawns then add in chopped coriander leaves, chopped peppermint leave and cut chilli. Toss all to

combine.
6. Topped with fried shallots and grounded peanuts.

STEAMED GARLICS AND GINGER PRAWNS WITH VERMICELLI

Ingredients:

10 to 12 pieces of Big Prawns
2 small bundles of Vermicelli (glass noodles)
8 cloves of Garlics - minced
1 thumb size Ginger - minced
1 stalk of Spring Onion
1tbsp Light Sauce - for Vermicelli


Sauce:
11/2tbsp of Light Soy Sauce
1tbsp Chinese Cooking Wine
1tbsp Oil
1/2 tsp sesame oil
1/4tsp sugar
1tbsp Water
(Mix the sauce ingredients together)


Method:
1. Wash and clean prawns, deveiined.
2. Split the prawns in half to the tail, leaving the tail whole.
3. Soak the vermicelli in warm water for 10 minutes and drain.
4. Add 1tbsp light soy sauce into the vermicelli, mix well and leave aside.
5. Minced or chopped garlics and ginger finely.
6. Placed the chopped garlics and ginger in a bowl, add in the sauce ingredients. Mix well.
7. Spread out the vermicelli on a shallow, heat-safe plate. Lay out the prawns on top of the vermicelli. Spoon the prepared garlics and ginger sauce evenly over each of the prawns.
8. Prepare boil water in a wok with a steamer rack, place the prawns dish inside. Cover immediately and steam for about 5 minutes.
9. Remove from wok immediately. The prawns should not be over-cooked.
10. Garnish with spring onion  and serve immediately.

Enjoy

COCONUT CRUMBED PRAWNS

Ingredients:

500 gm Big Prawns
100 gm Desiccated Coconut
100 gm Plain Flour
1 Egg White
1 tsp Salt
Dash of Pepper
Oil for frying

Method:
1.  Wash, shelled and deveiined prawns with tail-on.
2. Add egg white , salt and pepper into prawns. Marinade and leave for  2 to 3 hours.
3. Place flour on a plate and desiccated coconut on another plate.
4. Heat up some oil in a pot.
5. Press prawns into flour to coat and followed by desiccated coconut.
6. Slowly drop the coated prawns into the hot oil and fry on medium fire.
7. Fry prawns until golden brown and cooked through, about 2 to 3 minutes. Drain the cooked prawns onto a paper towell. 
8. Serve hotand enjoy

**Serve  prawns with your favourite dipping sauce or thai sweet chilli sauce.

SAVOURYV PEPPER CHICKEN SESAME SEEDS BALLS

Ingredients:

Doughrecipe:

- 200 gm Glutinous Rice Flour
- 1 tsp Baking Powder
- 50 gm Castor Sugar
- 2 tbsp Cooking Oil
- 158 ml Hot Water

Filling Ingredients
1 Packet CP Pepper Kicks Skinless Chicken Leg Meat
- 6 Pieces Shiitake Mushrooms
- 5 tbsp Frozen Mixed Vegetables
- 3 Gloves of Chopped Garlics
- White Sesame Seeds

Oil for frying


Method:
1. In a clean bowl, add in glutinous rice flour and baking powder.
2. Add sugar and cooking oil into hot water, slowly pour into flour mixture.
3. Knead into a smooth dough. Leave it for awhile.
4. Rinse and cut shiitake mushroom into diced.
5. In a frying pan, add 1tbsp Olive oil, fragrant the chopped garlics until fragrant, add in the cut shiitake mushroom, stir fry for few minutes.
6. Add in CP Pepper Kicks Skinless Chicken Leg Meat and mixed vegetables. Stir to mix well. Add salt and pepper to taste.
7. Prepare 1tsp corn flour with some water, add into the meat filling mixture. Dish up once cooked.
8. Divide dough into equal pieces, about 35gm each.
9. Slightly wet your hands, take a piece of dough and roll each piece into a ball and flatten to make a 2 1/2-inch round.
10. Use the thumbs and index fingers from both our hands, pleat the edge of the dough to form a cup. Place one index finger into the cup. Add 1tbsp of the filling onto the dough and  gently pack the filling down. Gather the edges of the dough over the filling and squeeze together the dough, pressing to seal the dough securely. Roll between palms to form a ball.
11. Slightly wet the dough with water, not too wet, coat each dough ball with the white sesame seeds on the surface. 
Ensure majority of the seeds are   pressed into the balls.
12. Heat up a wok with sufficient oil, once oil is hot, drop the dough balls slowly into the oil.
13. Fry the balls with small fire until golden brown.
14 serve hot to enjoy

Bon Appetit

TERIYAKI CHICKEN AND PINEAPPLE KABOBS

Ingredients:

1 Packet CP Glazed Teriyaki Skinless Chicken Leg Meat
1 Big Onion - cut into small cubes
1 Red Bell Pepper - cut into cubes
1 Green Bell Pepper  - cut into cubes
1 Fresh Pineapple - cut into cubes
10 Pieces Wooden Skewer Sticks - soak

Method:

1. Alternately thread the pieces of CP Glazed Teriyaki Boneless Chicken Leg Meat, pineapple, red and greenbell pepper and onion onto the wooden skewers sticks. Brush all sides with  some olive oil.
2. Grill the skewers over medium heat for 8mins minutes, turning occasionally, until the chicken is warmed and the vegetables are softened.
3. Brush with reserved teriyaki sauce from the packaging at the end of the grilling time.
4. Serve immediately.

* You can make these skewers in the oven or airfryer too. Bake or airfry at 200 degrees for 10-15 minutes, then turn each one over and continue baking for another 5 minutes, until done.*

 Oven temp is  based on individual home oven temperature, you have to do your own adjustment.

GREEN MARROW WITH MINCED PORK & PRAWNS STUFFING

Ingredients:

1 Piece Green Marrow  - 550gm
200gm Minced Pork
12 pieces of Fresh Prawns

Marinade seasoning:

1tbsp Light Soy Sauce
1/2tsp Salt
1tsp Sesame Oil
1tsp Corn Flour
Dash of Pepper

Drizzle seasoning:

1tsp Corn Flour
1tsp Salt
1/2tsp dark sauce
Water

Method:
1. Peeled and wash green marrow. Cut into 3/4" thick.
2. With a small knife, hollow centre and remove the seeds.
3. Wash and clean the prawns and cut into smaller pieces but not too small.
4. Marinade minced pork and prawns with the seasoning.
5. Stuff a spoonful of the meat filling into the centre of the green marrow and placed them on a heatproof dish.
6. Steam the green marrow for 15mins.
7. Mix cornstarch water with 1tsp salt and dark sauce. Bring to boil until thick and drizzle over the marrow.
8. Serve hot and enjoy.

AIRFRIED PORK RIBS

Ingredients:

- 700 to 800gm Pork Ribs
- 1 Packet Dancing Chef Marinade Meat Paste
- 1tsp Rosemary Flakes
- 1tsp Parsley Flakes
- Dash of Black Pepper

Method:

1. Wash and pat dry Pork Ribs
2. Rub the pork ribs with the dancing chef meat marinade paste, rosemary and parsley flakes. Leave it in the fridge for 4 hours or more.
3. Remove from the fridge 30mins before cooking
4. Place the marinaded pork ribs on the airfryer rack, airfried at 180degs for **40mins.
5. At the **30mins, apply a layer honey on the ribs and continue to airfry.
6. Serve hot and garnish with baked potato