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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