BBQ Prawns

Hello Kitty SG

u wan go oso can.

littlestream SG

squid? i always marinate them with asyam.

prawns? i like them without marinate. taste the saltiness of the sea

thanks but i didn't buy the squids. kinda scary looking.

yah, i tink i'll go it simple next time, with the prawns.

littlestream SG

scallop?, just bbq them but add some galic to go with it

thanks. :) i marinaded it already...with fish sauce, wine, mirin and a dash of pepper. turned out great. not over nor under cooked.

littlestream SG

prawns need no preparation
just put on the grill, sprinkle salt as u pengkang

and taste their natural sweetness

must be fresh of cos

for squids, i like to spread sambal on them, squeeze a bit of lime
or can use white wine and some garlic
wrap in aluminium foil and peng

thanks, FI.......yah.....i'll leave it as it next time 'cos my guests gently complained "too salty".

wow....sounds delicious....sambal squids. but the ones i see at the market look slimy. maybe i will try it next time. i will be hosting another at the end of aug or early sep.

GHoST_18 SG

i hope im invited

littlestream SG

Good, fresh shrimp doesn't need anything added to it other than itself.

WOW......who do i see here? :) ltns leh.

thanks. i now know. i'll keep it simple and bbq as is. ;-)

littlestream SG

it's pluto we're talking about ..... "fresh" is a very relative term ....

hee hee..............hanor.......no hab fresh, unless i live in vancouver. got pacific ocean! :)

littlestream SG

Japanese style of BBQing scallops are sinple:

BUtter and salt or mirin and shoyu.

thanks! :) hmm....butter. i'll try it next time. but what is shoyu?

vvclub SG

add 5 spices and a bit of rice wine, makes a world of difference

littlestream SG

initially when i read this topic i thought LS is inviting the forumnites over to her house this weekend for bbq

*gib chris1988 "A+" for IMAGINATIONS* lol

littlestream SG

u wan go oso can.

LOL.............but airtix will likely cost him S$2.6k?

FireIce SG

thanks, FI.......yah.....i'll leave it as it next time 'cos my guests gently complained "too salty".

sprinkle a bit over them will do
or have u been rubbing the prawns in 3 layes of salt like u do with salt-baked chicken?

I-like-flings(m) SG

wah never teach mi how to make satay.... sad.. i also wan to eat...

littlestream SG

i hope im invited

LOL..........sure, why not? to further entice you, here's my satay pork.

littlestream SG

add 5 spices and a bit of rice wine, makes a world of difference

oh, thanks for the tip. i'll give it a thought but then, 5 spice with seafood ah? i tot 5 spice with meat? hmm....interesting. definitely will give it a thought. thanks.

I-like-flings(m) SG

LOL..........sure, why not? to further entice you, here's my satay pork.

wah.. power leh.. very real looking leh... u got any good and fast way to stick the meat????? that's the most time wasting part right?

littlestream SG

sprinkle a bit over them will do
or have u been rubbing the prawns in 3 layes of salt like u do with salt-baked chicken?

hahahaha~~~~ no lah.....i no rub salt ah. i used fish sauce as per fatum's suggestions. but okay, yours sounds good. i'm gonna give it a shot on my next bbq. like what fatum said also, keep it simple. no need fa li fa luk. i kiasu go marinade and turned out too salty. hee hee........

littlestream SG

wah never teach mi how to make satay.... sad.. i also wan to eat...

i can gib u recipe. anyways, maybe u got the cookbook. it's a no-fail recipe. sure sedap one. my friends raved about my satay all the time. the cookbook is "singapore cooking" by mrs leong.

FireIce SG

5 spice powder rub on chicken wings not bad

littlestream SG

wah.. power leh.. very real looking leh... u got any good and fast way to stick the meat????? that's the most time wasting part right?

xie xie......no shortcut leh. hanor.....very tiring. stick liao, need body massage. kekekeke~~~~

some more i slice very thinly leh. lagi difficult to stick it. what i do is i freeze the sam jam bak first. makes it easier to slice. i slice it like bacon leh. but if u slice about 2mm hor? easier to stick but not so tasty ah. too bak liao. lol and oh, i marinade it on wednesday, stick it on friday and bbq on saturday. so very jiak bee, the pork.

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