Stewed Duck Teochew Style

My mom and I cooked this today. It is one of our Teo Chew Stew Duck or known as 'Lou Ngap'.

4-5 servings

Ingredient
1 whole duck
5 slices Red Ginger/Nam Kiong
15 slices Old Ginger/Lou Kiong
3 shallots
800ml water

Seasoning
1 1/2 tbsp black soy sauce
100ml soy sauce
1 tbsp sugar, to fry
2 tsp 5 spice herb

Method
1. Boil whole duck with boiling water in the wok for 10 minutes to remove the wax. Dish and drain.
2. Fry both ginger and shallots till fragrant. Remove it.
3. Add in sugar and stir fry for about 2 minutes. Remove it.
4. Place the shallots and ginger into the duck's stomach.
5. Add in water into the wok, followed by the duck.
6. Add in seasoning and and cover wok with lid for about 1 hour.

Turn duck after the 1st 30 minutes of stewing.
If you would like to have thicker gravy, cook duck for longer hours.

Buttered Prawns

Ingredients
500g medium-sized prawns, trimmed, slit back
4 egg yolks
1 tbsp evaporated milk
5 tbsp butter or margarine
1 tbsp curry leaves
1/2 chopped chilli padi, optional

Seasoning
1/2 tsp salt
1/2 tsp sugar
dash of chicken stock granules

Method
1. Heat up oil for deep-frying, put in prawns and deep-fry until cooked. Dish and drain.
2. Combine egg yolks, evaporated milk and mix well.
3. Heat up wok, melt butter with low heat. Slowly pour in mixture (2), keep stirring until mixture form into very fine shreds. Add in curry leaves, chilli padi, seasoning and mix well. Stir until mixture is brown or crispy.
4. Put in prawns and mix well. Dish up and drain off the excess oil. Serve.