Yesterday was one of the better days in terms of culinary experience.
After nearly 3 years of not preparing and cooking live black tiger prawns, I had the
opportunity to do so again, after coming back from Causeway Point.
Black tiger prawn (strong)
|
At 1730hrs, my wife and I left for Causeway Point's Cold Storage. Our
purpose was to stock up food. In short, we purchased 30 pieces of bacon
(yeah, I ordered them by pieces), 10 live black tiger prawns (again,
ordered by quantity, instead of weight), 3 pieces of breakfast ham, and
some other drinks.
It took us about 20 minutes to get back to home in Yew Tee. Along
the
way, I stopped at Yew Tee MRT's toilet to get some water into the
prawns. Back home, we were able to resuscitate 5-6 prawns to life. The
strongest surviving black tiger prawns are those that look like the
above.
The weakest surviving black tiger prawns are those that look green in colour as seen below.
Black tiger prawns (weak)
|
After reviving the black tiger prawns, I
put them into a metal plate with some rice wine (
陈年花雕酒). They started to go into muscular
spasms, and even though I had a ceramic plate on top of the prawns,
some managed to wiggle their way out of the plate. Once their struggles
ceased, I placed the plate of drunken prawns into the wok, and steamed
them in a few minutes. Man, it was delicious!