Butterflied Prawns in Eden

Ingredients

• 8 to 10 pieces medium sized prawn (butterflied)
• 150 grammes broccoli (cut into florets. stems cut into flower-shape)
• 1 medium sized carrot (cut into flower-shape)
• 1/2 tin of orchid mushrooms
• 3 cloves garlic (chopped finely)
• some cornstarch
• 300 ml hot water
• a pot of water
• 3 tablespoons cooking oil

Seasoning

• 1 1/2 tablespoons oyster sauce
• salt to taste
• a couple of dashes of white pepper powder
• 1 teaspoon of light soya sauce

Method

Bring a pot of water (about 2 litres) to boil. Once boiling, add 2 teaspoons of salt and drizzle some cooking oil. Then blanch broccoli florets till your desired softness. Remove and drain. Place aside to cool. Repeat process with carrots and broccoli stems.

Heat oil in wok. Add half the chopped garlic into the wok together with prawns. Stir fry briskly and add 1 teaspoon of light soya sauce. Remove prawns once it has completely cooked and curled up. Set aside.

Add oil into wok followed by garlic and orchid mushrooms. Stir fry briskly for about 30 seconds before adding 300 ml hot water. Bring to boil and add seasoning to taste. Cover with lid and reduce heat to medium. Allow gravy to reduce to half.

Meanwhile, arrange broccoli florets in a ring on a deep plate. Place carrot and broccoli stem flowers on top of the broccoli florets. Place remaining flowers in the middle.

Check the orchid mushrooms and add some cornstarch to thicken the gravy a little. It should be slightly runny but not watery. Remove from heat.

Scoop some orchid mushrooms and place on centre of the dish. Place prawns on top of orchid mushrooms and flowers before pouring the gravy over the whole dish.