Tag Archives: food

Garlic Butter Prawns on Toast

I woke up at noon wondering “Is it term break yet?” There were no lectures and I spent the day being a sloth. My notes for the presentation slides for Thursday are still notes in the notebook and the most productive I’ve been today was finishing 3 episodes of K-drama; Pasta.


This was lunch and made after being brainwashed with dozens of aglio olio featured on the K-drama, Pasta, which is obviously, about pasta. And love. Lots of love. Wish I could have that many pretty boys slaving in my kitchen dishing out gourmet dishes (haha!). I didn’t have any spaghetti at hand so I had them with toast. Unsalted butter was used but the taste was lovely nonetheless without any addition of salt.

A rough idea of the recipe (I didn’t take any exact measurements and referred to no recipe in particular).

Garlic Butter Prawns on Toast

  • Half a bulb of garlic [essential to my speedy recovery from this cold and tummy ailment I’m having]
  • Approx. one tablespoon butter
  • A handful of peeled, frozen king prawns – defrosted.
  • 2 slices of soy and linseed bread (anything goes, choose what you like. The garlic butter prawns can be paired with pasta or rice.)

Peel and mince garlic. Melt butter in pan, throw garlic in, sautee, throw prawns in, put bread into toaster, turn prawns on the other side, turn off the hob. Let it cook in the remaining heat. This ensures the prawns don’t get overcooked and the butter doesn’t get burnt. When toast pops out, dish the garlic butter onto plate, or you can eat them straight out of the pan ^_^

I sometimes make garlic butter prawns with chilli + ginger and have them with rice. Spicy foods are best with heavier starch to balance it out. You can turn it oriental by substituting butter with vegetable oil and adding a little bit of soy sauce at the end, or have it the Italian way by using olive oil, garlic, and optional seafood to go with regular spaghetti or angel hair pasta.

I remember a franchise back in Malaysia that does aglio oglio with the fiery passion of sambal. At least sambal wasn’t used in the dish, but it was loaded with either chilli powder/chilli oil or a combination of chilli powder and a truckload of tabasco and lots of mixed seafood. I guess wherever a dish is introduced to a new place, it will be a matter of time before the recipe is adjusted to the local taste, just how Malaysian food outlets in the UK are less intense compared to their original counterparts.


Salmon Teriyaki Egg Noodles

I think you would have noticed by now my penchant for spinach and egg noodles. This is due to the offer they are having at Sainsbury’s right now that I can get these two ingredients cheaply. Come on, who can resist a huge bag of spinach for £1.00 or three packets of egg noodles for £2.50 ? Especially when you’re a university student who lives on (almost) a shoestring.

Anyway, I was inspired to recreate this dish which I had a couple of nights ago at Wagamama. Their price, £10.48. My price, £3.00. Read on to find out how I did it.

You will need some salmon, I bought mine at £4.00 for two portions of teriyaki. Egg noodles or soba if you prefer, spinach or any vegetable of your choice, soy sauce and rice mirin (a.k.a sweet cooking alcohol. You can substitute this with wine or sherry to your liking).

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First you will need to marinade the salmon for at least two hours with equal parts of soy sauce to equal parts of rice mirin and some sugar. I used 4 tablespoons each of soy sauce and mirin and two tablespoons of icing sugar (because I did not have granulated ones on hand). Keep the salmon and the marinade covered in the fridge.

When the salmon is ready, chuck some egg noodles and a handful of spinach into a microwavable bowl and microwave on high for two minutes.

In the mean time, heat some oil/butter in a frying pan. Take the salmon (just the salmon, leave the marinade sauce alone) and fry it in the pan. When one side looks cooked (it has turned pale pink, burnt bits are also a good indicator) flip it on the other side. When the salmon is almost fully cooked, pour in the marinade sauce and let it simmer for half a minute before turning off the fire. Leave the salmon and the sauce in the pan for a little while, then pour into the bowl with the spinach and egg noodles.

Your salmon teriyaki egg noodles is ready to be served.

Bon Appetit!