Garlic Prawns

I normally deal with frozen prawns because they are cheaper and more easily available. Taste wise, not much difference with fresh prawns if you grill them.

Here’s the flavouring. Butter, garlic and soy sauce. The butter is melted in a microwave as usual.

The prawns are split, the veins removed and melted butter and garlic is sandwiched inside. Nicely laid out on a baking tray over here.

10 minutes later, the prawns are done. I normally just let my nose do the timing.

White wine with seafood or so the rule book says. I’m not a fan of white wine, but decided to try out this sauvignon anyway. The acidity is a bit on the high side. Not as fruity as claimed. Easy to drink, not easy to appreciate.

© Chan Joon Yee

Lime Steamed Fish

Known as pla nerng manao or fish steamed with lime in Thai, this is one of my favourite Thai dishes. Perhaps it won’t surprise you that if you’ve tried this in Bangkok, you’re going to be disappointed with the Singaporean version.




Look at that nice chunky fish. Beautiful texture. The sauce is made from lime juice and garlic. The best part – heated over glowing charcoal chips. Went really well with whisky I got at Changi Airport.

Gentleman Jack

© Chan Joon Yee