Prawn Siew Pak Choy

One of the best ways to enrich the taste of leafy greens is to add fresh prawns. Siew pak choy is one the favourite leafy greens consumed in Malaysia and Singapore and it is such an easy vegetable to cook. Whilst this vegetable is usually cooked with oyster sauce, cooking it with prawns actually give it a more natural sweet tasting sauce. I use the smaller sized siew pak choy (Hong Kong variety).

I used medium sized prawns and left the tails intact. Removing the tails during eating remained one of my favourite challenges. In a way, it also enhances the beauty of the dish. I used seawater prawns rather than freshwater prawns as the texture and taste is much better.

This is the recipe for Prawn Siew Pak Choy

Ingredients

• 250 grammes siew pak choy (washed thoroughly)
• 10 - 15 pieces medium sized prawns (shelled with tail intact)
• 3 cloves garlic (chopped finely)
• 150 ml hot water
• Water (for blanching)
• corn starch (mix 2 teaspoons corn flour with 2 tablespoons water)
• 2 tablespoons palm oil

Seasoning

• 1 teaspoon fish sauce
• 1 teaspoon oyster sauce
• a dash or two of white pepper powder
• 1 teaspoon chinese cooking wine

Method

Bring to boil a pot of water, add 1 teaspoon of salt and 1 teaspoon of palm oil before adding siew pak choy. Allow the leaves to turn dark green before draining it. Set aside to cool and arrange on plate.

Heat oil in wok. Fry shallots and prawns till prawns turn red. Remove prawns and arrange over the blanched siew pak choy.

Add hot water to remaining gravy on the wok and seasoning before thickening it with corn starch. Pour gravy over prawns and siew pak choy.

Serve hot.