Tiger prawns have stripes on their body. The fresh prawns have stripes with blue, brown or grey colour.When it is cooked it changes colour to dark red colour. The meat is tougher and firmer than other types of prawns,



14 Oz. Premium ShallotsDried whole Thai Chile Peppers 4 oz.
Dried shrimp - 3 oz
Thai Tamarind Concentrate - 16 oz jar

Domino Premium Pure Cane Sugar 5Lb Bag

Planters Peanut Oil, 24-Ounce Bottles (Pack of 6)

1/2 kg tiger prawns
6 fresh chillies
6 dried chillies
1 tbsp dried shrimps
12 small onions
1 tbsp tamarind juice
1 tbsp sugar
4 tbsp oil

1. Soak dried chillies and shrimps. When soft, pound them together with fresh chillies and onions.
2. Heat up a wok. When hot, pour in some oil. Fry the pounded ingredients till fragrant.
3. Add in cleaned tiger prawns and fry till the prawns change into dark red colour. Add in tamarind juice and some sugar.
4. Fry for another 5 minutes and dish out the prawns. Serve on a plate.
Nya ku is also known as arrowroot in English. It is a popular snack of the Chinese people during Chinese New Year. It can be cooked into dishes or deep fried into thin slices crispy snack. It can also be planted as a decorative plant.


1/2 kg nya ku
oil for deep frying

1. Clean the nya ku. Scrap the skin using a small knife or scrapper.
2. Shred the nya ku thinly.

3. Heat up a wok and pour in enough oil for deep frying.
4. When it is hot, put in the nya ku piece by piece.
5. Keep the fire low so that the nya ku will not burn.
6. Take the nya ku out when it turns into golden brown in colour.

7. Drain them. well.
8. When cool, put them in an airtight container.