laughing prawns for an auspicious and happy reunion meal!
10th February 2013
1st lunch of Lunar Calendar year of Snake (农历大年初一）- Part 2
This Snake year, we had our family reunion dinner on the 9th February, the eve of the New Year, at the Penang Chinese Recreation Club (CRC) Restaurant. As expected this reunion package dinner set menu served many auspiciously sounding dishes such as Yee Sang 撈鱼生, Shark’s fins, Steamed fish (nian nian you yu 年年有余（鱼) symbolising abundance in Mandarin, along with Steamed prawns 笑哈哈（虾), with prawns homophonic to “laughter” in Cantonese and last but not least deep fried Nian Gao 年糕 (steam sticky rice cake) as dessert. To me, no matter how lavish and sumptuous the reunion dinner we could have in a restaurant, there was still something missing in it, the “home” feel taste!
Other than Pen Cai as featured in my previous post on our reunion CNY lunch at home, we had another seafood dish in the same lunch menu. My sister Cindy had brought some big prawns. We decided to use some for the Pen Cai and the rest went to this Stir fried Tomato Garlic Prawns, our homemade “laughing” prawns. Prawns in Cantonese as I mentioned symbolises laughter which is another must serve in the CNY menu.
Tomato Garlic Prawns 鸿运当头笑哈哈(虾)
Following was the lunch menu that we served on that day:
Hakka Pen Cai, Teo Chew Steam Fish, Tomato Garlic Prawns and Pig and Fish Maw soup
(Click on the name to bring you to my old posts on these recipes)
The recipe I shared below was super easy. Even if you are a novice in cooking, you should still be able to come up with a very nice and tasty CNY dish in 3 simple steps! The secret is to have this sauce - Lee Kum Kee Sauce for Tomato Garlic Prawns
Heat up 2 tbsp. oil add in prawns stir fry until change color.
Reduce to low heat and add Lee Kum Kee Sauce For Tomato Garlic Prawns. Stir well quickly until heated through.
Dish up and serve hot.
主料：鲜虾500g
调料：李锦记干烧明虾酱(70g)
1. 鲜虾先洗净、处理干净；剪去虾须.
2. 锅中加入2汤匙油将虾煎至金黄熟透，转慢火，下李锦记干烧明虾酱，快手炒匀至熟透。
3. 上盘趁热享用。
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