Today I wanted to teach Cass to be responsible at home by helping to clear and clean the table after lunch. If Alycia and Drama Queen are around, they would be the ones to clear and clean the dining table after every meal. They are normally not around for lunch on school days. After lunch, the little spoilt brat with a cavalier attitude would leave the table and dash straight to the bathroom. Today, I decided that Cass is old enough to take on the duty. She should start to be responsible just like her 2 older sisters. As there were plastic takeout boxes with watery gravy inside, I warned her specifically to be extra careful before she brought the boxes to the bin, lest she dropped them onto the floor.
Me: Cassandra, be VERY, VERY, VERY careful when you bring the boxes to the kitchen. First, close the lid tightly so that the gravy won’t spill out. Be very careful NOT TO DROP THE BOXES on the floor, else the gravy would splatter and it’s going to be a big big mess. Understand?
And what do I know? The second she turned her back from the table with the gravy-filled takeout box, SPLAT!! Her butter fingers dropped the box with gravy onto the floor. Oh. My. Goodness. I can’t believe her!! That scatty girl. I was seething!!
I made her clean up the floor and showed her how to clean up while berating her.
Does this sound familiar? Do you have a child like this too? That “I can’t believe you” anger can really send you a few years earlier knocking on Heaven’s door. Right? Right?
OK, moving on to the food scene! Just a few days before the mil returned from Hawaii, I discovered that there was still a packet of prawns in the freezer. It was sitting in the freezer for over one month. She bought them just before she left for Hawaii. What would she say when she returned and saw the packet of prawns? I didn’t want her to have the impression that I hardly cook. Truth is the girls and I are not fans of prawns. Thus, I hardly buy them. So I quickly cooked the prawns the same evening that I discovered them.
This soy sauce pan-fried prawn recipe is the mil’s signature dish. And it’s SO easy to cook that you’d think I’m not revealing all the ingredients and steps.
Don’t you just love the vibrant colors of the prawns, broccoli and tomatoes? I love traffic colors on my plate 😀 I am utterly enamoured with this colorful dish that tastes as good as it looks. Even the ‘fussy king’ (a moniker the girls and I give the hubs, HA HA!!) loved it and had no criticism darted at it. Being a perfectionist caterer, the fussy king is VERY VERY critical of the food people cook, his mum and I inclusive!
Medium / large size prawns – devein the prawns with a pair of scissors
Sugar – I used organic muscovado sugar
A dash of Chinese cooking wine
Spring onions and Chinese parsley cut into 10 – 15cm length (as this was a last-minute dish, I didn’t have the time to buy spring onions and parsley, thus omitted them)
Cucumber, tomatoes, lettuce, whatever vegetables you have to decorate the plate.
Heat up oil.
Pan-fry prawns until they turn orangy in color / thoroughly cooked. That will take approximately 10 – 15 minutes, depending on the size of the prawns. Be very careful not to over cook the prawns or they will be rubbery and dry and that’s the last thing you want. You don’t want the prawns to end up being ‘recycled’ in fried rice the next day.
Dish out the prawn and leave aside.
With the remainder oil in the wok / pan, add in soy sauce and sugar. Mix well. You can add a little water if you wish.
Add in the spring onions or Chinese parsley and a dash of Chinese cooking wine. Let them simmer for about one minute. Do not overcook the spring onions and Chinese parsley.
Pour the sauce over the prawns
Decorate the plate with the vegetables.
This is a perfect dish for Chinese New Year or any Chinese festival celebrations and is a total crowd-pleaser.
Do give this one a try, it’s a winner! Bon Appetit!
No. of times viewed = 2