Topped with chilli, spring onion and dried shrimp, this tasty dish is commonly found on the family dining table during ...

Whisk together the miso paste, chilli and olive oil. Place the prawns in the marinade and toss well. Marinate in the fridge ...

How do you know if it’s a good bowl of laksa? Well, an empty bowl where every bit of the laksa has been consumed is the best ...

The Sir Lankan diaspora in Australia now numbers more than 160,000 people. By some estimates, that’s the fifth-largest in the ...

Pek Kio Food Centre offers affordable hawker stalls serving local favourites, from inexpensive Prawn Mee, Hainanese Chicken ...

The best pork-free dim sum spot in KL with succulent dumplings, crispy rolls & hearty fried rice appeared first on ...

Prawns enjoy a huge fan following among seafood lovers. Whether it's the classic tempura prawns or a rich and flavourful prawn curry, there's something incredibly delightful about indulging in each of ...

Shred the lettuce and toss it with the prawns and apple. Top with spoonfuls of the avocado-chilli salsa and a generous drizzle of lemon aïoli. Season to taste and serve. To make the avocado-chilli ...

Simmer for 15 minutes. Meanwhile, place a large pan on a high heat and add the sunflower oil. When hot, sear the prawns in batches for 1 minute on each side or until plump and coral in colour.

The ingredients used are the regular kitchen staples, and you can use similar ingredients to make Sambal Chilli, Thai Red Curry Paste, or even Hae Bee Hiam. There are many versions of chilli crisp oil ...

The fresh river prawns are cooked to perfection, their meat sweet, tender, and succulent, infused with the restaurant’s inhouse chilli lime sauce. The sambal brings the dish to life with its ...