Friday, June 24, 2011


We've had a wave of guests coming through Singapore at the moment. It's a good excuse to revisit the sights, discover little alleys, gorge on the wonderful local food, and shop! I love shopping with my guests. And although I don't buy anything, just the experience of trying those killer heels, testing different scents, carrying a designer bag on my arm, makes for a really enjoyable day. After a successful expedition, we ended the day with a dinner of Curry Prawns (adapted from a Hong Kong magazine clipping called Lisa's World), accompanied by Crab Cakes (adapted from Bon Appetit).

Curry Prawns with Pineapple

500g medium prawns
1 cup pineapple chunks
1 1/2 teaspoons curry powder
1 red onion, minced
1 cup coconut cream
1/2 cup pineapple juice
(from the canned pineapple)
1/4 teaspoon salt
1/4 teaspoon sugar

Shell and devein prawns (keep the tail end). Wipe dry. Stir in a little salt, cornstarch and pepper. Leave to marinate for 10 minutes, then deep fry in hot oil, remove and drain on paper towels.

Pour out all but 2 tablespoons of oil from the pan. Saute onions and curry powder for about 2 minutes. Pour in pineapple juice, salt and sugar, and stir until well blended.

Add the prawns, coconut cream and cook until sauce has thickened. Add in pineapple chunks, bring to a brief boil, and serve.

Crab Cakes

4 tablespoons butter
1 small onion, minced
1/4 cup cilantro, minced
2 garlic cloves, minced
1 red bell pepper, minced
1 can (6 ounces) fresh crabmeat
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon chili sauce (asian)
2 cups crushed Ritz crackers
1 egg

Panko (Japanese bread crumbs)
Canola oil for frying

Melt butter in a frying pan and saute onion and garlic until soft, about 10 minutes, on medium heat. Add bell pepper and saute for another 3 minutes. Remove from heat. Stir in crabmeat, lemon juice, cilantro, Worcestershire and chili sauces. Season with salt and pepper.

Transfer to a large bowl and mix in egg and crackers until well blended. Shape into little cakes and lay on a baking sheet. Cover and refrigerate for at least an hour.

Place bread crumbs on a shallow dish. Take the crab cakes and gently press each one onto the bread crumbs, on both sides.

Heat the oil in a large skillet and fry cakes until golden brown.


  1. The curry looks wonderful.

  2. Prawns with curry and pineapple, hmm very interesting combinations. I haven't tried but it sounds like it's a delicious contrast. Now I'm getting curious and will definitely try it. Thank you for sharing. :)

  3. I love curry with pineapple. I just love the sweetness that the pineapple adds.
    I've always wanted to visit SQ, My cousin who used to work there for his P$G post, said that he would love to go back there to live again if given the chance. It makes me so intrigued tuloy.

  4. Visiting and following you from Kulinarya Cooking Club!
    Both dishes look really good! I'm sure your guests loved them!

  5. Looks delicious.

    If ever you are short of visitors - just let me know!!!!!!!!

  6. hey anne... where are you? i miss seeing you around! i hope all's well.