Recipes By Our Members
Prawns with Coriander leaves and Chilli
350g Raw Prawns
1 Garlic Clove finely chopped
1 tablespoon of coriander leaves, finely chopped
1/2-1 long red chilli- finely chopped
2 teaspoons lime juice
2 teaspoons of vegetable oil
1 teaspoon of CHANGS sesame oil
1 and1/2 teaspoons of CHANGS light soy sauce
1 tablespoon of CHANGS oyster sauce
1/4 teaspoon ground white pepper
4 CHANGS bamboo skewers
Peel and devein the prawns and cut each prawn along the back
Put the garlic, Coriander,Chilli, lime juice, vegetable oil, CHANGS sesame oil, CHANGS light soy sauce, CHANGS oyster sauce and ground pepper in a shallow dish and mix well. add the prawns to the marinade and mix to coat the prawns. Cover with plastic wrap and marinate in the fridge for at least 30mins or overnight where possible.
Soak the CHANGS bamboo skewers in water for 1 hour to prevent them from burning, then thread the prawns onto the skewers.
Heat a barbeque or grill to high heat, and cook while turning the prawns frequently until the prawns turn pink and are cooked through (roughly 4-5 minutes on a BBQ high heat. For optimum flavour brush the prawns with marinade while cooking. And serve!
Credit for Recipe: Amy
Yummy Prawn with Salted Egg Sauce
Ingredients : 100 gr banana prawn/ king prawn.2 table spoons black pepper, 3 table spoons of Chang's dark soy sauce,3 shallots finally chopped,3 garlic crushed,3 salted egg (you can find in chinese grocery) use just egg yolk,finally smashed.8 table spoons of water, pince of salt.100gr Chang's crunchy noodle
Method:
1.peel prawn keep the tail on, cut the back of prawn so it looks like a butterfly, season with dark soy sauce,garlic and black pepper,put aside.
2.Heat the oil, fry prawn, put aside.
3.Add to the remaining oil crushed garlic,salted egg yolk, stir quick,add water, stir again, season with salt and black pepper, put fried prawn back to the pan mix together with the sauce, till thick, garnish with chopped shallots.Serving with crunchy noodle.
Credit for Recipe: Elfiati
Bamboo Steamed fish
INGREDIENTS
bamboo steamer
heat resistant plate
1 piece of fillet fish 200 grams (i use hoki fillet)
1oo grams of changs thai style rice noodles
1 bunch baby bok choy
1 tsp changs fish sauce
1 tsp changs soy sauce light
1 tbsp changs thai sweet chilli sauce
1 tsp lime juice
1/4 tsp minced garlic
METHOD
in small bowl combine all the sauces,juice and garlic
On plate place 2 whole pieces of bok choy sprinkle little sauce mixture, place noodles on top with another sprinkle of sauce mixture then 2 more pieces of bok choy and little more of sauce mixture.Then add fish fillet add more sauce then top with remaining bok choy and then top with rest of sauce mixture.
place plate in bamboo steamer and steam for approx 15 mins or untill fish is cooked.
Credit for Recipe: Anonymous
Asian Wok Tossed Crab
Ingredients (per serve)
2 Blue Swimmer Crabs
2 cloves garlic (sliced)
1 Knob Ginger (sliced)
3 Table Spoons Changs Dark Soy
1 Table of Changs fish sauce
Dash of Changs Sesame oil
2 Tablespoons of grated palm sugar
Directions
Clean and de-segment the crab.
In a hot wok fry garlic and ginger in Sesame oil
Place crab and the rest of the ingredients into wok
Toss until crab turns red
Add in a small amount of cornflour to thicken sauce.
Serve on a bed of rice.
Delicious and the kids love picking out all the crab meat.
Credit for Recipe: Anonymous
Steamed Pipi's with Thai Basil
1 kilo of Pipi’s or Mussels
˝ cup of Changs Oyster Sauce
1 bunch of Thai Basil
1 small chilli
2 cloves of garlic
Dash of Sesame Oil
Add Chilli and garlic in a large put and fry with sesame oil.
Add in Pipis or mussels, Thai basil and Oyster Sauce – add a dash of water.
Stir so sauce and herbs have mixed well and cover for about 2 minutes
When shells have opened, serve into a large bowl.
Place on centre of table and everyone serves themselves.
I actually drink the broth of this dish as a soup.
Credit for Recipe: Anonymous
Peanut Sesame Prawn Bake
1 Kilo of Green King Prawns
500 grams of fresh Hokkien Noodles
2 Tbls of crunchy peanut butter
2 Hot Chiles (Small Red)
1 Tbls Dark Brown Sugar
2 Tbls Soy Sauce
1 Tbls Fish Sauce
1 Tbls Sesame Oil
1 cup chicken stock
1/2 cup coconut creme
8 Shallots
1/4 cup sesame seeds
Pre-heat oven to 150C
Lightly spread sesame oil in casserole dish and make a bed of noodles. Lay green prawns evenly over noodles.
In seperate bowl mix all other ingredients (except sesame seeds and shallots) together well and pour mixture over prawns and noodles.
Place casserole dish in hot oven, uncovered, and bake for 20 minutes.
Serve sprinkled with shallots.
Credit for Recipe: Kez and Mike
