How to Cook Chilli Scampi and Congee
I struggle with dead air when I’m doing a live cooking broadcast; it’s probably because I started out doing cooking demonstrations in front of live audiences where you’re EXPECTED to talk right through your presentation.
When I run out of questions from my Twitch audience, I ramble. In this instance I talked about baby Noah and his time in the ICU and to my horror I began to cry. I was going to delete this video right after it aired but in the end, I decided it’d just be a waste of 2 hours of video. So here it is.
Chilli Scampi
Ps. I’m directly copy-pasting this recipe from the segment I did on Channel Ten’s Everyday Gourmet (substituting prawns with scampis) because I’m too lazy (I’ve got a bit of a backlog to cover with my blog posts); it uses fried shallots instead of fresh onion but you get the idea.
INGREDIENTS:
12 scampis, cleaned and cut in half
4 tbsp tapioca flour
2 egg whites, whisked
3 cups cooking oil
Fresh coriander, to garnish
Sauce-
3 tbsp fried shallots
4 tbsp chilli sauce (Sriracha or similar)
1 tbsp garlic, minced
1 tsp belacan (shrimp paste) powder
1 tbsp ginger, minced
½ tbsp chicken stock granules
4 tbsp sugar
3 tbsp tomato sauce
100 ml water
1 tbsp soya sauce
1 tsp lemon juice
2 eggs
METHOD:
1) Heat oil in a deep pan / wok. Clean and devein the scampis, coat in whisked egg whites, drench in tapioca flour, deep fry for 1 minute or until they just change colour. Remove from pan and set aside.
2) Heat 1 tbsp of oil in pan; add all sauce ingredients except eggs. Simmer for 3 minutes or until everything is dissolved / mixed through. Add the scampis back into the pan and coat with the sauce.
3) Remove from heat. Crack 2 eggs, mix quickly, then pour sauce over scampis
4) Garnish and serve!
Congee
INGREDIENTS:
½ cup jasmine rice
1½ L water or chicken stock
2 Tbsps chicken powder
1 tsp pepper
Optional –
2 century eggs, diced
Shredded poached chicken
Fried shallots for topping
Sauteed minced preserved radish
METHOD:
- Combine all ingredients in a pot (I used an Optimum Induction Pressure-Cook Pro and cooked it on the porridge setting).
- Simmer, covered, until done. Add more stock/water if required and adjust seasoning to taste before removing from heat.
Visit www.prestigehomeappliances.com.au for more information about the Optimum Induction Pressure-Cook Pro