Tell me if you think these are the cutest lovey-dovey pair of golden carps you've ever seen! These Steamed Prawn Paste Golden Carps with Tobiko are also extremely juicy and scrumptious. Would you like to grab a piece?
Inspired by a dish I had eaten during my 10-course food-tasting experience some time ago at L'Atelier de Joël Robuchon, Resort World Sentosa, I decided to recreate this dish based on my memory. It was love at first bite the instant I sank my teeth into the prawn ball; it was bursting with flavours from bits of #tobiko, and I knew for that moment I was gonna try making this dish in no time.
Following these Cute Angry Birds Inari Age Bento that I had made recently, I bought extra tobiko for the purpose of my experiment.
Although these charming fishes turned out real tasty, there was a bit of a hiccup. The dish didn't turned out exactly what I had hoped, and I was kinda disappointed. The steamed egg was a disaster!
I wanted more colours to fill the plate, hence I thought that adding eggs would be a tasty idea. No doubt the dish did shine with vibrant colours, but you can see the outer edge of the steamed eggs turned out rather dry.
I had used microwave for steaming, carefully covering the plate with cling wrap like my usual steaming pattern. I do that when I'm feeling lazy, instead of using the conventional method. I steamed the seafood till half-cooked, then poured the beaten egg onto the plate and continued to microwave; perhaps the heat was not well distributed resulting in the unbalance texture of the eggs :<
Thankfully, these golden carps came out bouncy and succulent, with the tobiko tickling the taste buds with every bite. If I were to make these again, I don't think I would risk using eggs again. For the cooking method, I won't list the steps for the eggs since it didn't turn out well. Mmm..... but what should I replace with next time?
(Makes 6 fishes)
Ingredients:
15 medium Prawns
1 small Fish fillet
12 Green Peas
1 - 2 tbsp Tobiko
Pinch of Salt and Pepper
½ Cornflour
½ tsp minced Ginger
1 tbsp Egg-white
Sesame oil for greasing
Method:
Here's another one of my failed attempts which I wrote about it 3 years ago at My Oven Hates Me!!
In the end, I managed to make these cute and yummy little piggies! These are my Pineapple Tarts with Parmesan Cheese! Lol!
Since then, my baking improved tremendously although I just bake once or twice a year for friends during Chinese New Year.
I even received quite a few compliments from friends and here's one of them. All thanks to my BFF Doris, who gave me her yummy recipe!
Morale of the story....... never give up! Practice makes perfect, even if it's just once a year! Hahaha! Do you have any failed cooking/baking experiments? How did you rescue your dish?
Inspired by a dish I had eaten during my 10-course food-tasting experience some time ago at L'Atelier de Joël Robuchon, Resort World Sentosa, I decided to recreate this dish based on my memory. It was love at first bite the instant I sank my teeth into the prawn ball; it was bursting with flavours from bits of #tobiko, and I knew for that moment I was gonna try making this dish in no time.
Following these Cute Angry Birds Inari Age Bento that I had made recently, I bought extra tobiko for the purpose of my experiment.
Although these charming fishes turned out real tasty, there was a bit of a hiccup. The dish didn't turned out exactly what I had hoped, and I was kinda disappointed. The steamed egg was a disaster!
I wanted more colours to fill the plate, hence I thought that adding eggs would be a tasty idea. No doubt the dish did shine with vibrant colours, but you can see the outer edge of the steamed eggs turned out rather dry.
I had used microwave for steaming, carefully covering the plate with cling wrap like my usual steaming pattern. I do that when I'm feeling lazy, instead of using the conventional method. I steamed the seafood till half-cooked, then poured the beaten egg onto the plate and continued to microwave; perhaps the heat was not well distributed resulting in the unbalance texture of the eggs :<
Thankfully, these golden carps came out bouncy and succulent, with the tobiko tickling the taste buds with every bite. If I were to make these again, I don't think I would risk using eggs again. For the cooking method, I won't list the steps for the eggs since it didn't turn out well. Mmm..... but what should I replace with next time?
Recipe Featured at #PetitChef
(Makes 6 fishes)
Ingredients:
15 medium Prawns
1 small Fish fillet
12 Green Peas
1 - 2 tbsp Tobiko
Pinch of Salt and Pepper
½ Cornflour
½ tsp minced Ginger
1 tbsp Egg-white
Sesame oil for greasing
Method:
- Remove prawns shells and devein. Keep the shells of the tails.
- Rinse prawns and fish fillet. Chop them up or blend them into a paste. I prefer to chop them as I like to have some bite-size texture.
- Add seasonings, beaten egg-white and tobiko to seafood paste. Mix well.
- Use a Chinese soup spoon to form the shape of the fishes. Grease the spoon each time before you mould the shapes so that the fishes will slide out easily. I've chosen seasame oil to grease, adding fragrance to the dish. Add green peas to form the eyes.
- Slide the fishes gently onto a plate, and insert the prawn tails. Reshape if necessary.
- Cover with cling wrap and put to auto microwave steaming mode for fish, or steam till prawns turn pink. Enjoy your Adorable Steamed Prawn Paste Golden Carp with Tobiko, something to tempt the fussy kids too!
Here's another one of my failed attempts which I wrote about it 3 years ago at My Oven Hates Me!!
In the end, I managed to make these cute and yummy little piggies! These are my Pineapple Tarts with Parmesan Cheese! Lol!
Since then, my baking improved tremendously although I just bake once or twice a year for friends during Chinese New Year.
I even received quite a few compliments from friends and here's one of them. All thanks to my BFF Doris, who gave me her yummy recipe!
Morale of the story....... never give up! Practice makes perfect, even if it's just once a year! Hahaha! Do you have any failed cooking/baking experiments? How did you rescue your dish?
Your presentation is so creative and adorable Shirley! These almost look too good to eat :)
ReplyDeleteRowena @ rolala loves
Rowena, thanks so much for your sweet note! It's very motivating to hear that :)
DeleteWhen I first saw that I was like, THAT IS THE MOST ADORABLE THING! How could I NOT?! comment???!!!
ReplyDeleteWow, you certainly have a knack for creative cuisine.
Linda, hahaha! Your lovely note certainly put a smile to my face. Love having you around!
DeleteVery talented the food looks amazingly cute and delicious. Have a great weekend chef.
ReplyDeletehttp://tifi11.blogspot.com
Jackie, wow! That's such a compliment! xoxo
DeleteHi Shirley, woweeee... I want the cute lovely fishes. VERY IMPRESSIVE! Can courier me 2 pieces or I drop by your house for dinner. hahaha...You are very creative, 2 thumbs up for you. Wait.... I want the piglet too. :))
ReplyDeleteThanks for sharing your wonderful recipes and ideas.
Have a lovely weekend, regards.
Amelia, hahaha! I enjoy making those cute food, seeing the smiles & laughter around me! xoxo
DeleteVery cute carp. I have never try making seafood paste myself, perhaps I should really try 1 day
ReplyDeleteDS, this is real yummy! Try making them :D
DeleteWow this littles fishes looks to cute to eat them ;D
ReplyDeleteI follow you back in every single way :)
Lovley Greets
Chrissie
Chrissie, thanks sweetie! xoxo
DeleteAnother great and healthy recipe! Thanks for sharing Shirley!
ReplyDeleteKen, thanks dear!
DeleteThis looks very delicious. Hope you enjoy the weekend!
ReplyDeleteFollow me on: Instagram @kennydaily, Bloglovin and Facebook
xoxo;
What Kenny Hearts a Stlye and Decor Blog
Ken, thanks & you have a wonderful weekend too!
Deletelove the visual of this meal! the golden carps look too cute :P
ReplyDeletexx
http://felishmichelle.blogspot.com
Mitch, want some?? Hahaha!
DeleteDelicious! Blessings, Catherine
ReplyDeleteCatherine, thanks & have a good day!
DeleteLucky friends they get chance to try your dishes :)
ReplyDeleteSubha, lucky or unlucky to be my guinea pigs. Heehee!
DeleteOhhh it's so pretty *___* <3 I wish I could cook like this <3
ReplyDeleteDiana, so happy this has caught your attention too!
DeleteOMG, so adorable:). I'd better make these menu for my kids soon. thanks for sharing Shirley:).
ReplyDeleteHappy weekend:).
http://www.attraction2fashion.com
Tanya, I'm sure your kids will love it! Happy cooking!
DeleteYou are so passionate in cooking! That food so adorable!!!! I would stare at it and adore this cute lil thing if you put on my dinner table ! isk isk isk
ReplyDeleteCindy, hahaha! Thanks for being so sweet!
Deleteoh! So cute! I like the fishes and piggies.
ReplyDeleteRose, you can make them for your kids ^_^
Deletehaha, the steam prawn paste looks so cute~ XD
ReplyDeleteRegards,
(A Growing Teenager Diary)
HW, thanks! I'm glad you like it too!
DeleteGreat post,the presentation is stunning.
ReplyDeleteAmazing recipe
Have a great weekend & keep intouch
Cheers
GZ, thanks for the lovely comment & happy weekend!
Deletewow Shirley it looks so good but too cute to eat! Im torn between keeping it or eating it :( Will make something like that too and ill know <3
ReplyDeleteJoin my Giveaway here!
Visit my blog: www.sarahrizaga.blogspot.com
Sarah, hahaha! You're so adorable, sweetie!
DeleteOh thats so cute.=)
ReplyDeleteThanks, Kashaya!
DeleteDelicious, yummy and beautifully presented ! The food art is awesome ! Shirley, you rock :)
ReplyDeleteA nice post, indeed :)
Rajiv, how are you? It's great having you back & hope you're well!
DeleteIt's alright, Shirley. I have my fair share of cooking fails..but on a brighter note, I so love the Golden Carp - you're a genius!
ReplyDeleteSharon, hahaha! That's very encouraging!
DeleteHey you´ve a great blog!
ReplyDeletePlease check out mine and if you want we can follow each other
here on bloglovin and via GFC?
Let me know, now it´s your turn.
xoxo
http://www.styleshower.com
Maxine, thanks dear! Most delighted to follow you :)
DeleteThey are so sweet...!
ReplyDeleteKK, thanks so much dear!
DeleteAww, cuties!
ReplyDeleteMonica, care for a bite?? Heehee!
DeleteI don't know Shirley, I may not be able to enjoy those little darling as much as I;m sure I should, they are just too darn cute! Too bad about the eggs. I can't see anything wrong with them but if they were not up to your satisfactory, then as you say, practice, practice, practice. As for me, I'd probably scramble them, lol...Thanks for sharing, Shirley. Great jobs!!!
ReplyDeleteLouise, hahaha! Most would probably spend some time staring at the fishes before gobbling them up. Scramble the eggs would be a lovely playground for the fishes too. Nice!
DeleteCute and converted to a tempting dish too.
ReplyDeleteNava, definitely great for entertaining!
DeleteThese look gorgeous!!! I would pop several into my greedy mouth really quickly! Do you put any water/stock into the egg mixture? That's how my mother keeps the egg custurd totally soft like tofu after steaming under cling wrap, it can't be pure egg or it will dry up easily!
ReplyDeleteSharlynn, water is needed to steam the eggs of course, exactly how I make my usual steamed eggs. I reckon another reason could be the plate; middle is sunken & outer layer is flat. Maybe that's why the edge of the eggs is dry because of the thin layer :<
Deletewell, i think a little bit of cream would made the steamed egg better and softer....
ReplyDeletebtw, i think i satisfy enought for how cutie the prawn cake look a like
Dedy, I think it's mainly because the outer layer is simply too thin :< I may use a flat plate if I do try again. Thanks, dear!
DeleteNot just adorable and cute but also creative. Too good Shirley.
ReplyDeleteEFS, it's good to have you back! Thanks for the sweet note! xoxo
DeleteAwwwww! Soooo cute fishes! I have no heart to eat them but you did (?)... I will always remember that you are the Queen of Bentos, probably top one in Asia!
ReplyDeleteTan, I've a Black Belt in Shopping, but Queen of Bentos?? I'm still far from it! Hahaha! Thanks for the generous note!
Deletethis is too cute to be eaten..at first i thought it's difficult to mold the fish..who knows it's just by using a spoon..thanks for sharing..
ReplyDeleteHong, not difficult at all. I used a Chinese metal soup spoon to guide me, so it's real easy :)
Delete