關於 pinch of yum chicken recipes ，我們在網路上蒐集到這些相關的討論、資訊與評價

Another super easy stir fry recipe that goes absolutely well with rice. We love prawns and we love squid too so with the Korean chilli paste sitting in our fridge, we decided to make this Spicy Stir Fried Squid and Prawns. We're not sure if this is the authentic way to make but it tastes absolutely yum yum yum! You can easily cook this at home too.

See the ingredient list below for your easy reference.

We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Foll
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Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 4 pax

10g of minced young ginger
3 cloves of minced garlic
1 red onion - sliced thinly
3 stalks of spring onion
1/4 cup of water
1 tablespoon of gochujang sauce (Korean chilli paste)
1/2 tablespoon of light soy sauce
150g of prawns (shrimp) - deshelled & deveined
100g of squid (calamari) - sliced into bite sizes
1/2 teaspoon of chilli powder (optional)
1/2 tablespoon of sesame oil
A pinch of sugar
Some white sesame seeds

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If you like this recipe, you might like these too:

Singapore Chicken Satay
http://www.youtube.com/watch?v=Xe9_ihBpvbI

Singapore Satay Sauce
https://youtu.be/uxQw4-8W8xc

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This recipe is in my "Simply Pho" Cookbook https://amzn.to/2vQtSCU
►Ingredients:
Yield: 4 servings
One 1-ounce (30g) piece of galangal, cut into 1/4-in (1-cm) thick slices
3 stalks lemongrass, cut on a bias into 1/4-in (1-cm) thick slices
2 large cloves of garlic
1 shallot
5 kaffir lime leaves, torn with the stems still attached
1 teaspoon chicken stock powder
½ cup fresh straw mushrooms, halved
1 pound (450g) prawns, kept whole
3 bird-eye chilis, sliced on a bias
½ cup sliced onion
3 tablespoon lime juice
3 tablespoon fish sauce
1 teaspoon tom yum paste
1.3 pound (600g) fresh rice noodle
A few sprigs cilantro, chopped
Salt, pepper
1 lime, cut into wedges
Directions
1. Grill the galangal, garlic and shallot on open flame (eg. Grill over a gas burner set on low heat) until slightly charred on the outside. Then rinse and peel off the black bits.
2. Place all grilled items and the lemongrass into a pot filled with 6 cups (1.5 liters) water and bring to a boil. Lower the heat and simmer for 7 minutes to bring out the aroma.
3. Add the kaffir lime leaves and chicken stock powder. Turn the heat to high, add the mushroom and prawns and cook for 2 minutes until the prawns turn orange red. Then add chilis, tom yum paste and onion and cook for another 1 minute. Turn off the heat.
4. Add lime juice and fish sauce while off heat to maintain the fragrance while avoid making the broth bitter.
5. Divide the noodle into the serving bowls. Ladle the hot soup over. Garnish with some chopped cilantro.

For dipping: Salt pepper lime sauce (muoi tieu chanh): Simply mix half a teaspoon each of salt and pepper, a pinch of sugar and squeeze in a wedge of lime. You will be amazed how such simple sauce can turn out so amazing!

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►Some of your favorites | Các video được yêu thích nhất:
Best ever Pho Recipe | Phở: https://youtu.be/EpRBxau3ou0
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Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền: https://youtu.be/Dz9r3vNRxPA
Cooking with Grandma | Vào Bếp cùng Ngoại: https://youtu.be/UkZL4Dkjqpg
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