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 Farmfoods supermarket near my house. They recently had an offer on their raw prawns. I am a fan! Needless to say today 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%. The paste helps to stick and the rest for that nice bite.
3 – Mince half the prawns to fine paste, half to about 70% and then add more whole prawns. I put 2 whole prawns into 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 usage. Note – I fried these wraps just lightly. This is because I want to air fry them before serving. This ensures that they are more crispy and also help to get rid of some oil. It will brown more then. As for the ones for freezing I fried them literally just a minute on each side. Next, I have to wait a few hours. Let them lose their crispness before storing them into zip-lock bags. Then freeze them. TIP – for the freezer ones I used a longer beancurd sheets because I air fry them for noodles. With curry noodles they would be a great ‘soaking’ vessels for curry broth.
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.