Stay Home Recipes – Mother’s Day Special

Something Asian mothers will definitely approve of is Chef Lee’s Sauteed Tiger Prawn with Garlic Hot Bean Sauce, a staple at Perch, Jewel Changi Airport. Inspired by Chinese zichar, this visual bliss served with a piping hot bowl of Japanese pearl rice is bound to impress three discerning generations of Mothers.

Sauteed Tiger Prawn with Garlic Hot Bean Sauce, garlic chive & leaf, cantaloupe, served with Japanese Pearl Rice (Serves 5)

SAUTEED TIGER PRAWN

Ingredients:

10nos   Tiger prawns live fresh/chilled fresh tiger prawns
100gm  Garlic chive, thick, leek flower, blanched 
40gm    Garlic chive leaves, Ku Chye
200gm  Rock melon, cantaloupe, Parisienne scoop
500ml   Garlic hot bean sauce, below preparation 

Method:

  • Soaked the live tiger prawn in ice water, peeled the shell and trim away the legs and head. Set that aside.
  • Season the trimmed tiger prawn with salt and pepper. In a saucepan, pan sear the seasoned prawn until the meat is not translucent.
  • Add in the hot bean sauce, garlic chive, garlic chive leaves and cook for few mins more.
  • Lastly, place in the rock melon ball and ready to serve. 

GARLIC HOT BEAN SAUCE

Ingredients:

225gm Sweet & Sour hot bean sauce 
90gm    Garlic, peeled, chopped, Rinsed in water 
150ml   Water 
40gm    Sugar, white 
10ml    Lime juice, fresh 
10gm    Arrowroot / kudzu 

Method:

  • Coarsely chop the garlic, and rinsed it in water, strain the garlic through a fine strainer and let it dry.
  • In a saucepot, place in the grapeseed oil and sweat the garlic until soft but not brown for approximately 5 minutes.
  • Once the garlic is cooked. Add in water, hot bean sauce and sugar then bring to simmer for approximately 15mins. 
  • In the mixing bowl, combine the arrowroot with some water and keep for thickening.
  • Continue to add in the lime juice into the garlic hot bean sauce and thicken the sauce with arrowroot.

GARNISH 

Ingredients:

2gm     Coriander cress/coriander leaf  

TO ASSEMBLE

  • Arrange the tiger prawn onto the plate and garnish it with coriander cress. 
  • Serve a bowl of Japanese pearl rice on the aside. 

For black belt bearers, adorn those battle aprons and roll those sleeves up, for The Spot’s version of a scrambled egg brunch is not for the faint of heart – but trust us that it will all be worth the work. After all, what is a little difficulty compared to the sacrifices Moms have made for us out of love. Chef Lee’s Scrambled Egg & Softshell Crab is the epitome of a luxurious Sunday brunch. Be sure to plan ahead!

Scrambled Egg & Softshell Crab with ikura roe and red curry emulsion (Serves 5)

SCRAMBLED EGG

Ingredients:

5          Fresh whole egg 55gm/ea
50ml     Whipping cream, whipped, 35.1% fat, Elle et vire
75ml     UHT milk / Fresh milk
15gm    Butter, unsalted, Elle et vire
TT        Salt, fine 
TT        Black peppercorn, milled 
1gm     Fresh chive, chopped 

Method:

  • In a mixing bowl, beat the whole egg until smooth. While mixing, add in cream, milk, and salt. Place aside.
  • Melt butter in a saucepan over low heat, then add in the egg mixture and cook over low temperature while stirring. Egg mixture is ready once it comes together in a soft yet thick consistency.
  • Add in chopped chive and a little black pepper. 
  • Remove scrambled egg from the saucepan immediately so as to not overcook from residual heat.

DEEP FRIED SOFTSHELL CRAB

Ingredients:

10pcs   Softshell crab 70-80gm/pc 
1000ml Deep frying oil 
100gm  Tempura flour 
TT        Salt, fine 
TT        Black peppercorn, milled 

Method:

  • Clean the softshell crab in ice water, remove the gills and scoop out the guts from inside the body.
  • Turn the crab over and pull off the bottom part of the shell, called the apron. 
  • Use a kitchen towel to pat dry the cleaned softshell crab. 
  • Season the crab with salt and pepper. Dust with tempura flour. 
  • In the saucepot, preheat the deep-frying oil to 180°C. 
  • Deep fry the softshell crab until golden and crispy, then transfer to kitchen towel to absorb the extra oil.

RED CURRY PASTE                                                                                                                                

Ingredients:

100gm Red Thai curry paste
20gm    Dried red chili, soaked and seeded
60gm    Thai belacan
30gm    Lemongrass, sliced
30gm    Shallot, peeled
3gm     Blue ginger, peeled and sliced 
1gm     Coriander seed, toasted, powdered
20gm    Yellow ginger, peeled, sliced 

Method:

  • Soak dried chili in hot water and leave it overnight. Remove the seeds.
  • Combine soaked chili, lemongrass, shallot, blue and yellow ginger in a food processor, and blend until fine paste.
  • Add in the red curry paste, belacan, and coriander powder, and blend it into a fine paste.
  • In a saucepan, cook “Rempah” paste in slow heat until dried and the oil is released. Keep the paste for the red curry emulsion.

RED CURRY EMULSION                                                                                                                         

Ingredients:

500ml   Coconut milk
500ml   Coconut cream, Kara
50gm    Palm sugar, Thai
250gm Red curry crème paste, above preparation. 
400ml   Water 
100ml   Tamarind water
10gm    Lime leaf 
TT        Salt, fine 
TT        White peppercorn, milled 

Method:

  • In a saucepan over medium-low heat, combine the curry paste with coconut milk, cream, lime leaf, water and bring to simmer for 20mins.
  • Season the sauce with palm sugar, salt and pepper, tamarind water, and strain through fine strainer.

GARNISH                                                                                                                                              

Ingredients:

20gm    Baby red radish, shaved and soaked in ice water
50gm    Salmon roe 
2gm     Coriander cress/coriander leaf
8ml       Extra virgin olive oil 
TT        Sea salt flake 

TO ASSEMBLE                                                                                                                                       

  • Place the scrambled egg on the plate, arrange the deep-fried softshell crab onto the scrambled egg. 
  • Foam the curry emulsion with hand blender/whisk and dress over the plate. 
  • Arrange the shaved radish, salmon roe and coriander cress. 
  • Lastly, sprinkle some sea salt and drizzle a little extra virgin olive oil. 

To tie it all together, head to local supermarkets (don’t forget to mask up) to pick up fresh flowers to brighten up the dining table. We reckon Mom would be pleasantly gruntled with what’s going to be an unforgettable Mother’s Day weekend with good food, conversations and company.

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