For the longest time, you could not drag me to a Cantonese Chinese restaurant for the life of me. Why? Because for for about five years straight, I went every Sunday to one and we pretty much ate the same meal every single time. I probably shouldn’t complain since there are far worst places to dine at, or even the treat of getting to go out at all. But from middle school up until college, I could always predict what I was eating for dinner at 6:30p at Sea Garden. Before that, we had our Saturday routine of dim sum after Japanese Language class.
Now that I can patron my preferred Chinese restaurants, I often find myself wanting to order the same dishes I once grew tired of. One of those dishes is salt & pepper prawns, or at the right season, steamed sweet prawns with dipping sauce. So like an ungrateful brat who has matured to appreciates those earlier years and has adapted Ming Tsai’s recipe into her own.