Prawn Fishing (Part 2)

From my earlier post HERE, have a look at what we did to our freshly caught prawns. :) We butchered it on the grill, after marinating it with salt, like salted baked chicken but this is ala prawn style.

The prawns tasted superly fresh (it is still jumping in the grill, dunno believe me, can check out the video) and really really sweet and juicy, makes my mouth water as I type it now. *slurps* Can we go again real soon guys? But definitely have to bring Kim, ST, Horny and Terence along because they are our main prawn catchers. Or else we will end up with prolly just one or two prawns which will not be economical - as it will cost RM 30 per prawn (if we have two rods. then it is FOL)

Also the more prawns we have would mean more prawns to eat, which is what I would love lor, because prawns are one of my favourite dishes next to eating crabs. Pork gang, let's go eat the Shanghainese crabs at City Star restaurant like soon! Miss the super dish fertilizer dunno kenot cross over dunno what, I wanna drink the soup lor.

Anyways, back to the BBQ-ing of the prawns. The Thai Restaurant people actually allowed us to self-service and grill the prawns on our own. So Terence took over the grill and started whipping up our BBQ salted prawn dish. They also provided us with some chilli sauce that everyone said was nice (I can't agree with them because I didn't try any, not really a fan of chilli sauce, especially that kind), so I can't describe how it tastes like as well. But apparently it's one of the best chilli dips that you can dip with practically everything and anything and they will all taste really good.

That's how we ended up ordering BBQed escargots and lamb (they conned us when they BBQ0ed the lamb and it smelled so damn nais, so we ordered some too!) and a dish of salted egg squid (this is so not nice at all, so if you ever go there, I would advice you not to try it)

KY assisting chef Terence in the marination

Dump in more salt la tius!

Look! They are changing to a bit of reddish color, so we are a step closer to nom-ing

Not so jumpy d, so can take of the top grill that we used to hold down the jumpy prawns, so bloody jumpy that it keeps jumping of the grill

Ho ho ho! 90 percent done

*NOM*

The end product, may not look that pretty but it is really nice

Yes, let's do it!

The BBQ-ed snails

Sotong can't wait to dip her snails into the chilli sauce

The Restaurant it called Vegetable Fish Farm 2, have a look at it's 4 page menu along with it's price

The squid, which isn't nice

And the end the meal with grilled lamb that has been marinated really nicely. The next time I head over there, wanna try out their Grilled Salted Fish!