Never easy saying hello to a place that aches to say goodbye to.
My beautiful home.
I already miss you, as well as my daddy, even though I’m still here.
We never have enough time together.
Thank you for everything. Until next time!
Remote fishing town on the north side of Koh Rong Island. A beautiful place with a great community. We were lucky to be inviting in as guest for a little while. I had a blast in Cambodia. Headed to Vietnam today. Can’t wait!
Steamed Prawns With Egg White – 蛋白蒸虾
Got this prawn gift from my dear church sista which we helped ferry back from a fishing village during our recent trip to Penang. And to get the most flavor out of these very fresh big prawns is to steam them. It was so so good, nothing but sweet n succulent after juz 6 mins of steaming on a bed of egg whites. Super easy recipe n real quick to cook, juz remember to look out n do NOT overcook the prawns! Happy cooking!😊
400g big prawns
30g minced garlic
20g ginger (julienned)
15g chopped spring onions
2 tbsp hua tiao wine
1 tbsp light soya sauce (to taste)
⅛ tsp pepper
1 tsp sesame oil
Egg white custard:
4 egg whites
3 tbsp water
¼ tsp cornflour
⅛ tsp salt (to taste)
⅛ tsp pepper
1. Make a slit in the back of tiger prawns, n devein them leaving the shells on.
2. Marinate the prawns with 2 tbsp hua tiao wine, 1 tbsp light soya sauce, 1 tsp sesame oil & ⅛ tsp pepper for 15 mins.
3. Separate egg yolks from egg whites.
4. In a bowl, mix 3 tbsp water, ¼ tsp cornflour, ⅛ tsp salt, ⅛ tsp pepper. Pour it into 4 egg whites. Give it a gentle mix until combined.
5. Lay the prawns out on a steaming plate.
6. Pour the egg white mixture around it.
7. Sprinkle minced garlic n julienned ginger on top of the prawns.
8. Steam prawns for 6 mins or until the prawns are cooked.
9. Garnish with chopped spring onions n fried garlic topping.😋