Friday, April 27, 2007

Vegan Oatmeal “Butter Prawn”


Vegan Oatmeal “Butter Prawn”
Vegetarian Prawn (Vegetarian Chai Har) made of mushroom, carrot, beancurd puff, chinese swede & seasoning

Oatmeal Butter Prawn is a popular dish in the restaurants in Singapore. By replacing butter with non-dairy margarine, prawn with mock prawn (made of beancurd skin, carrot and radish strips and mushroom), omitting the milk powder and egg, the vegan version is derived. If you find that deep-frying the mock prawns is not ultra-healthy, just brush some oil and bake it instead.


Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 2-3)
° 6 (150g) vegetarian prawns
° 1 tablespoon non-dairy margarine
° 4-6 sprigs curry leaves, stalk removed
° 2-3 fresh chilli padi or 1 fresh red chilli, seeded and sliced
° 3 tablespoons instant oatmeal
° ½ teaspoon salt
° ½ tablespoon sugar
° pepper (optional), to taste
° oil, for deep-frying

Method
1. Heat the oil in a wok over high heat. Place the vegetarian prawns into the hot oil and fry until lightly golden brown. Remove the vegetarian prawns with a slotted spoon. Drain well on kitchen paper and set aside. Alternatively, bush some oil on the vegetarian prawns and bake for a healthy choice.
2. Mix the oatmeal, salt, sugar and pepper in a bowl. Set aside.
3. Heat the margarine in a wok or frying pan over medium heat. Stir fry the curry leaves and chilli for 1 minute. Add in the oatmeal and stir fry until all the ingredients are crispy and aromatic.
4. Add in the vegetarian pawns and stir fry briskly. Dish up and serve hot.

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