Braised Cantonese Style Rice by Yvonne Shee

Fry garlic till fragrant, add in marinated cubed pork, fry a while, add in prawn, fry and add water and oyster sauce/soya sauce, followed by mushroom, onions, vege. Thicken with potato/corn starch and add in 2 eggs.

Egg Roll with Prawns by Cynthia Chai

Ingredients:
200g prawns
1 egg
1 tsp cornstarch

Method:
1. Rinse prawns, remove shell and veins. Pat dry with a kitchen towel. Using a knife, flatten the prawns. Add in cornstarch, and keep beating the mixture until a sticky paste is formed.
2. Beat egg.
3. Heat up a non-stick pan. Grease with a little oil before adding in the beaten egg. Swirl the pan to spread the beaten egg as thin as possible. Pan-fry the crepe over low heat. When done, remove from pan and set aside to cool.
4. Spread prawn paste evenly on the crepe. Roll it up, and steam for about 5 minutes. Remove and cool slightly before cutting it into thick slices.

Steam Eggs with Clams by Jenny Yennee

Braised Fresh Abalone & Mushrooms by Florence Tay

Recipe Link : http://discoverytogether.blogspot.sg/2014/04/braised-fresh-abalone-mushrooms.html?m=1

Deep Fried Prawns with Salted Egg Yolk by Lilian Liong

Recipe Link : http://nasilemaklover.blogspot.sg/2012/01/deep-fried-prawns-with-salted-egg-yolk.html?m=1

Prawn Orh Luah (Pancake) by Quequek Yeo

*All ingredients can be adjusted according to your personal preference.

Ingredients:

150g of flying man tapioca starch (up to you to decide how thick or sticky you want, May take a few experiment to get it right ,to test, just fry one teaspoon of the batter first to see if it is the consistency you want, if too thick add more water, if too thin add more starch)

Approx 400ml of plain water (half soup bowl)

8 medium prawns

100g chicken or pork cut to small pcs

spring onions cut to small pcs (the more the merrier for me)

2 big eggs, beaten and season to taste

salt, pepper and fish sauce to taste (do not add too salty first as you can drizzle in fish sauce to your liking after cooking)

some may add msg but I prefer not to, still tasted great. 

Method:

1. Dice or cut all raw ingredients into small pcs. 

2. Mix all ingredients including seasoning in a big bowl. You should get a thin and watery batter.

3. Heat up a non stick thick base frying pan.

4. Drizzle some oil in it. You can fry a tea spoon to test first if you are not sure if you got the right texture. 

5. Pour in the mixture. 

6. Cook till half cooked then pour in half of the eggs. Use a chop stick to run thorough the mixture so the eggs is incorporated and the mixture will not become one big lump. Cook for a while more till bottom turn golden brown. Turn the mixture over and add in the rest of the eggs. Fry till golden brown. .

7. Garnish with parsley and serve immediately. 

Abalone Phoon Choi by Jenny Yennee

Recipe Link : https://www.facebook.com/mycookingbakingdiary/timeline/story?ut=43&wstart=1357027200&wend=1388563199&hash=1684881869163006295&pagefilter=3

Soya Sauce Prawns 豉油王虾 by Jenny Yennee

Ingredients:
Prawns
garlic cloves, minced
shallot, minced

Sauce
Light soy sauce
Dark soy sauce
molasses sugar to taste
Some water

Method:
1. Pan fry the prawns with a little oil til 70% done.
2. Pour oil in a pan and saute minced ingredients for a minute follow by the sauce and stir well. Return the prawns to the pan.
3. Turn the heat to high and continue to stir. Chuck in the spring onions when the sauce has almost dried up.

Prawn Patties by Lilian Liong

Ingredients:
+/- 400g prawns
1 packet of King Oyster Mushroom
1/2 carrot
Spring onions
Salt
Pepper
Chinese cooking wine (optional)

Directions:
1) Blanch the King Oyster mushrooms & carrot
2) Paper towel dry them, sliced and minced them finely
3) Finely minced the prawns until it turn gluey
4) Add the minced mushrooms, carrot and spring onions to the minced prawns
5) Add salt, pepper and Chinese cooking wine according to your taste
6) Mix well
7) Roll mixture into patties of your desired shapes/size
8) Pan fry with little oil until both sides are cooked and serve

*Texture should be springy, juicy and moist
**No flour is needed as the minced prawns are able to bind every ingredient together
***I used a blender for all the mincing. You can use the traditional cleaver too

Crispy Prawn by Anna Ng

Method:
1. Mix well 2 cups all purpose flour + 1 can beer. Add salt & pepper for seasoning.
2. Egg wash and extra flour for dusting. Dip the prawn in egg then in the extra flour then into the beer batter.
3. Deep fry with peanut oil.
4. Serve hot.

Braised Abalone and Mushroom by Anna Ng

Method:
1. Sautee garlic. Add in shredded dried scallop and some chicken meat.
2. Put in water and oyster sauce and some dark soya sauce.
3. Add in all the mushroom.
4. Braise for 1 hr.
5. 10mins before serving add in canned abalone. Buy good quality 1.
6. Simmer for 10 mins, serve with vege.

Air Fryer Prawns by Ee Shan

Method:

1. Marinate the prawns with lemon juice, ginger, pepper, salt, spring onion and chinese parsley. I keep the shell, but removed the head, leg and intestines (cut thru' the middle part, so that it's easy to peel off when consume).

2. Put in the marinated prawns (together with all the juices) into the aluminium foil. Add red & yellow capsicum, onion, garlic and lemon slice (juice out earlier).

3. Close the whole thing as if wrapping a gift and put the aluminium foil into the basket. Cook at 180C for 20 mins. I did open the foil after 10 mins and mix the prawn a bit.

Stir Fry Sotong with Salted Egg by Jaimy Chan

Stir fry 2 tablespoon butter with  about 3-4 stalks curry leaves. Add about 100-150ml evaporated milk and cook for a while. Add mashed steamed 2 salted egg yolk, mix a bit, then add sotong and stir fry for a while.

Dry Butter Prawns by Yee SuJuen

Ingredients:
Prawns (must not be wet, or else when fried the water from the prawn will come out)
Beaten egg yolks with salt & sugar (I use 3 to 4 eggs, I use the whites as well, but only yolks nicer coz it will become 'wire' shape, if use whole egg it will becomes flakes shown in pic)
Curry leaves
Salt
Sugar
Butter / ghee (I use coz ghee healthier)
Shallot onion
Garlic
Optional: bird eye chilli

Method:

1. Marinate prawns with sugar for 10 mins (with sugar it's crispier)

2. Pour oil into wok. Wait until it's real hot. Add in ghee. 

3. Put prawns in. Take it out just after the popping sound stops (maybe 30 secs). If prawns is too much do batch by batch. 

4. Do not off the fire. Add in ghee. Pour in the eggs by putting the bowl high and slowly pour the eggs, when the eggs reach wok start stirring non stop. Cooks until brown.

5. By using a ladle with holes, take out the eggs, the normal ladle on the other hand push the oil out. Then leave a side. 

6. Cook garlic, shallot, curry leaves and bird eyes chilli. When it's brown add in prawns and eggs. 

Steam Prawns with Egg White & Chinese Wine by Jaimy Chan

Method:

1. Make a slit and clean the prawn, pat dry. put egg white on the bottom of the tray. 

2. Top with prawn, sprinkle with sea salt, ginger and wolfberry. 

3. Mix 2-3 tbsp chinese wine with 1/2 tbsp sesame oil and pour on top. Let it season for 15 mins, add garlic (stir fry for 2-3 mins with sesame oil). 

4. Steam for 5-10 mins in high heat. Serve with spring onion. 

* I steam for 10 mins using my TEFAL electric steamer (I let it preheat, steaming for 5 mins before putting the prawns on the steamer), traditional method with high heat, maybe only need 5-8 mins. Don't overcook prawns.

Toddler version : 
Make a slit and clean the prawn, pat dry. Add ginger and wolfberry. Mix 1 tbsp reduced sodium light soya sauce and 1/2 tbsp sesame oil.  Let it season for 15 mins. Add garlic (stir fry for 2-3 mins with sesame oil). steam for 5-10 mins in high heat.