Food and Drink Recipes

Shrimps & Pak Choi in Oyster Sauce

Growing up in Singapore, one of my favourite dishes was Kai-Lan in Oyster Sauce… if I could eat it 24/7 with rice I would have :D Kai-Lan is otherwise known in English as Chinese Brocolli and you cannot find it ANYWHERE here *cries* I’ve tried, even in the Chinatown but they have a substitute Pak-Choi which is pretty much similar and known in English as Chinese Cabbage so it satisfies my cravings! It’s great as a vegetable addition to any Chinese dish you cook & tastes amazing :D So here is my quick easy recipe that only takes 15 minutes to make & tastes yummy!

Ingredients:
2 Cups of Basmati Rice
2 Small Onions chopped
2 Peppers sliced into strips
2 Small Pak Choi
1 tbsp Chilli Sauce
As many uncooked Peeled Shrimps as you want
2 tbsp Vegetable Oil
1 Sachet Blue Dragon Stir Fry Oyster & Spring Onion Sauce (use another if you like more sauce)

Method:
Boil 2 cups of water into a sauce pan with the cup of rice with a pinch of salt for seasoning, the trick to perfect rice is for every cup of rice add 2 cups of water. Turn up to the highest temperature on the hob until boiling then turn right down puting the lid on the pan and let it simmer away for around 10 minutes. Never ever stir the rice as this leads to it becoming wet & soggy, you want dry fluffy rice, don’t you?!

Meanwhile, bring another pan of water to the boil, throw in the uncooked shrimps and boil them up for a few minutes until they become pink, this shows that they are cooked. Once cooked, leave to the side.

Next, add the Vegetable Oil to a frying pan to fry the onions & peppers with 1 tbsp of Chilli Sauce to give them a little kick until brown. Add in the sachet of sauce mix and let it simmer away gently until it’s nearly time for the rice to be ready. You’ll know when the rice is ready when the water goes away and holes start appearing between the rice grains. At this point, you can taste the rice to see if it’s alright & push a spoon to the bottom of the pan to make sure it hasn’t burnt (the joys of trying to make the perfect rice!)

Boil water again into the pan you used to cook the shrimps (saves on washing more dishes!) and de-segment the Pak-Choi blanching these for a few minutes. Blanching basically means to boil the vegetable quickly and then run under cold water for a few seconds to stop the cooking process (check me, eh!).

Lastly, add in the Shrimps into the Onion & Pepper mixture making sure that they get covered in the Oyster Sauce mix stirring for a minute or two to heat up the shrimps again. In the pan you used to blanche the Pak-Choi, add a little of the Oyster Sauce from the frying pan & mix together.

Add some rice to your plate, top with the Shrimps & Pak-Choi… et voilà, dig in*drool*

Note: If you can’t get Blue Dragon Stir Fry Oyster & Spring Onion Sauce or would rather make your own sauce mixture then all you need to do is purchase a bottle of Oyster Sauce (comes in handy!) and for this recipe use around 4 tbsps of Oyster Sauce along with 2 tsps of soy sauce, 1 tsp of corn flour and 3 tbsps of Chicken or Beef Stock, mix altogether and just carry on with the steps from above. It does taste so much better making your own sauce because you can add things & take away things but I ran out of my trusty bottle of Oyster Sauce so had to use the sachet instead.

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11 Comments

  • Reply
    Jacqui
    June 28, 2009 at 8:22 pm

    Even your plates and food are colorful and they look hot!

    I can’t help but notice that you changed the header font ;P Hehehehe how do you like me being over-attentive ;P

  • Reply
    Marzouq
    June 28, 2009 at 8:56 pm

    Ok that honestly looks damn good! I just ordered Maki! I’m damn hungry!!!!! lol!

  • Reply
    Hannah
    June 28, 2009 at 9:10 pm

    I LOVE KAILAN!

    During my year at university in Singapore I used to always get chicken rice and baby kailan. BEST LUNCH EVER.

  • Reply
    ananyah
    June 28, 2009 at 10:38 pm

    @Jacqui: totally colorful, it’s the veggies that do it! Yeah I changed it, I like this one better :P

    @Marzouq: of course, I cooked it mwahaha :P bel 3afiya

  • Reply
    Good Recipes » Blog Archive » ananyah.COM » Blog Archive » Recipe: Shrimps & Pak Choi in Oyster …
    June 28, 2009 at 11:26 pm

    […] nobody@flickr.com (Dulamae) wrote an interesting post today onHere’s a quick excerptand for this recipe use around 4 tbsps of Oyster Sauce along with 2 tsps of soy sauce, 1 tsp of corn flour and 3 tbsps of Chicken or Beef Stock, mix altogether and just carry on with the steps from above. It does taste so much better … […]

  • Reply
    ananyah
    June 29, 2009 at 12:52 pm

    @Hannah: I love Singapore Chicken Rice *drool*

  • Reply
    Pinky Chic
    July 1, 2009 at 11:36 am

    That’s look so :yum: yummmmyyyyyyyyy

  • Reply
    Ansam
    July 2, 2009 at 11:17 am

    YUMMM! I am hungry! and that looks really REALLY good! teslam eedich! I may try it! I wanna cook this weekend! I really wanna COOK! My FB group has been dead for quite some time now!

  • Reply
    ananyah
    July 8, 2009 at 5:23 pm

    @Pinky Chic: it is! you should try it!

    @Ansam: sorrrry ;* you should try it also, lemme know what you think!

  • Reply
    a
    July 20, 2009 at 9:25 am

    singapore was part of malaysia so all the food were very common here…chicken rice,kailan….pak choy.stir fry veggies…nice try ….very asian part of u :D

  • Reply
    Feeder s03e03 – Ilaria Mazzarotta e Laura Carcano/Gamberi e Pak Choi in salsa d’ostriche « FeederBlog
    October 16, 2009 at 9:45 am

    […] nota come bambolescente” Carcano. Con loro abbiamo preparato una ricetta cinese, Gamberi e Pak Choi in salsa d’ostriche. Con loro si è chiacchierato di cucina, del libro di due cuori e un fornello in prossima uscita, […]

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