Since last year, I started experimenting using a combination of mince chicken and prawns with a 1:1 ratio. I fell in love with this combo. Since then I have been experimenting with 40/60 and 30/70 The more prawn used taste better to me but I will not go more than 30/70
There is a FarmShop near my house with an offer on their raw prawns recently and I am a fan! Needless to day I went to town on them. I made 3 different types of pastes
1 – Ratio of 50/50 chicken mince to prawns
2 – Mince half prawns to fine paste and the other half mince to about 70%
3 – Mince half the prawns to fine paste, half to about 70% and then add more whole prawns. I put 2 whole prawns to each wraps.
The first tub of paste 50/50 was used to make yong liew – here
From the young liew we have 2 meals for 2 days.
The second tub of paste was used to make prawn toasties – here
And the third tub was use to make beancurd wraps – here . I have actually make 3 different types of wraps for 3 different usages. Note – I fried these wraps just lightly. I want to air fry them before serving to get rid of more oil. It will brown more then. As the ones for the freezer I fired then literally just a minute each side. Next, you have to wait a few hours. Let them lose their crispness before storing them into your zip-lock bags. Then freeze them.
All these I got from 2.5 kg of prawns because they are on offer now 3kg for £30! I hope you enjoy trying!
p/s will update my braise dish when it is cooked.