TO EACH HER OWN
Satisfying mum's personal palate
From Chinese and French dishes to tempting desserts, indulge your mum's unique tastes with these sophisticated recipes that pay tribute to her love.
“When I was young, prawns were my favourite food; I was not the most dexterous, so mum always helped to peel them for me. As such, they have a special place in my heart as a representation of her love for me, and I am paying homage with two different prawn appetisers,” Vincent Chen, executive chef, yì by Jereme Leung藝
Okra, Tiger Prawns & Arctic Shellfish with Soy Sauce Vinaigrette Crisp seafood and gooey okra lend an array of textures to the appetiser, complete with an umami-laden sauce to seal the deal. Makes 1 to 2 portions Prep time 20 minutes Cook time 8 minutes • 20g ginger, sliced • 15ml cooking wine • 40g Arctic surf clams • 120g tiger prawns • 180g okra
1. Prepare a pot of water for boiling, and add the ginger and cooking wine to it. 2. Open the clams into half and wash with water. Boil until cooked, around 2 minutes, and chill in ice water. 3. Boil the tiger prawns in the same water. Once colour is bright red and cooked through, remove and chill in ice water. Deshell and devein the prawns once cooled. 4. Wash the okra and boil briefly till tender. Remove and chill in ice water before slicing into equal lengths.
Soy sauce vinaigrette • 20g garlic, minced • 20ml soy sauce • 10ml rice vinegar • 2ml seasoning sauce • 10ml sesame oil 1. With a little oil in a frying pan, stir-fry the minced garlic until golden brown. 2. In a bowl, mix together the rest of the ingredients and add the fried garlic. 3. To serve, assemble a layer of okra as a base. Top the okra with the prawns and clams. Drizzle the vinaigrette over and around the ingredients.
Concept Esther Faith Lew Art Direction & Styling Alicia Chow Kirwan Photos Edmond Ho Video Mark Wee Text Destin Tay Recipes Vincent Chen of yì by藝Jereme Leung, Kevin Gatin of La Dame de Pic and Chien Lin Tai of Raffles Hotel Singapore Shot at Raffles Hotel Singapore OPPOSITE PAGE Forbidden Garden Fine Bone China Dessert Plate, Shanghai Tang Vivid Dragon Fine Bone China Espresso Cup and Saucer Set with Lid, Shanghai Tang Vivid Dragon Fine Bone China Jar – Small, Shanghai Tang
Sesame Shrimp Toast Fresh prawn paste, black and white sesame seeds, and a sweet-tangy chilli sauce make for a dim sum staple that’s equal parts crunchy and addictive. Makes 1 to 2 portions Prep time 20 minutes Cook time 10 minutes Prawn filling • 150g tiger prawns • 10g egg white • pinch of salt • pinch of pepper • pinch of flour • pinch of sugar • sesame oil 1. Wash and peel prawns. Devein them and rinse. Pat dry the peeled prawns and slice into very small pieces. 2. To prepare the paste, grab the prawns with your hand and forcefully toss them against the walls of a mixing bowl. Repeat the process till they congeal into a unified paste. 3. Add the egg white, salt, pepper, flour and sugar, and mix till well incorporated. Drizzle over some sesame oil to taste, and mix again. • 1 slice of white bread • 20g black sesame seeds • 20g white sesame seeds 1. Spread the prawn paste onto one side of the bread. 2. Mix the sesame seeds together, and cover both sides of the bread with the seeds. 3. Prepare oil for deep frying. Heat up to 150°C. 4. Place bread into hot oil, prawn paste side down. Deep-fry till golden brown, then flip over and continue till golden brown. 5. Remove from oil and place on oilabsorbing paper or kitchen towel to cool. 6. Trim and cut bread into 4 pieces. Serve with sweet and sour chilli sauce on the side.