Under $2
Panfried Lotus Root Burger
Lotus root is one of my favourite food because I identify with it. What? Yeah. Lotus root looks tough on the outside but when you cook them, they release such delicate flavours that makes you wonder if they’re the same entity as the “before cooking” version.
Another cheat dish: Easy Sambal Prawns
Welcome to another cheat dish, perfect for those days that you just can’t be bothered are too tired to cook. Remember this recipe where I used Yeo’s Sambal Udang for “BBQ Stingray” style sutchi fish? I did the same with these fat, crunchy prawns. And have you ever wondered how restaurants get the bouncy texture in their prawns? I marinated these prawns in cold water and sugar for 30 minutes before cooking, and they turned out firm with a fantastic bite. Rasa Malaysia has another more scientific method to achieving bouncy, crunchy prawns, so hop over and take a look! I am sure her method works better than mine, with…
