Prawn Fritters (脆皮油炸虾)


Simple Chinese snacks, Deep fried prawn fritters. 

INGREDIENTS

20 prawns, jumbo size
1 cup frying mix (Korean frying mix, available in Korean stores)
3/4 cup cold water
 
Seasoning-
1/4 tsp salt
1/2 tsp sugar
1/4 tsp white pepper
1/2 tsp cooking wine
1/2 tsp cornflour
 

METHOD

(1)  Peel and devein prawns. 
(2)  Add seasoning to prawns, and leave aside for 30 minutes.
(3)  Mix the frying mix powder with water, and mix into a smooth batter.
(4)  Dip the prawns in the batter to coat evenly.
(5)  Heat the frying oil over high heat, and deep fry until golden. 
(6)  Drain on absorbent paper, and serve hot with wasabi mayo dipping sauce. 
(7)  Dipping sauce:  Wasabi Mayo –  Stir 1 tsp of wasabi paste into 5 tbsp mayonnaise. 
 

Chinese Savory Pancake (家乡煎薄饼)


Quick and easy snack for my toddler daughter.  She loves all kind of pancakes, savory or sweet, Chinese or Korean or American style, except spicy!  You can add your favorite ingredients, and whip it up into delicious hot snack for yourself and your family.

INGREDIENTS (Make 12 pancakes)

Batter:
1 cup plain flour
1/2 tsp baking soda
1/2 tsp shrimp paste, available in Asian grocery (optional)
2 cups water
1/2 tsp salt
1/2 tsp white pepper
 
Filling
1/4 cup Char Siew (Chinese BBQ pork) or ham or any luncheon meat
2 tbsp carrot, minced
1/2 cup cooked shrimps, chopped
1/4 cup celery, chopped
1/4 chives, minced
1 tsp sesame seed oil
 

METHOD

(1)  Shift the flour and baking soda into a mixing bowl, and make a well in the centre.
(2)  Mix the shrimp paste (optional) with little water and seasoning.  Pour 1/2 of this mixture into the well to mix thoroughly.  Keep pouring the mixture to form a batter consistency.
(3)  Place all chopped filling ingredients into the batter and stir in the sesame seed oil to mix well.  Leave aside for 30 minutes.
(4)  Heat non-stick pan with a  little oil under medium heat.  Pour 1/4 cup of batter and shallow fry till both sides are golden and crispy.
(5)  Repeat until the batter is finished.  Serve hot and enjoy!
 
 

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Chinese Radish Pancake (家常面饼- 萝卜丝饼)


INGREDIENTS

Filling ingredients

1 jicama (available in Asian grocery stores)
1 tbsp dried shrimps (soaked in warm water for 15 minutes), minced finely
2 shallots, peeled and minced
3 dried Chinese mushroom (soaked in warm water for 15 minutes), sliced thinly
1 chicken fillet, sliced thinly (marinate with 1 tsp soy sauce, sesame seed oil, 1/2 tsp cornstarch and little white pepper)
1 green onion, minced
Seasoning:  2 tsp salt, 1 tsp sugar, 1 tbsp sesame seed oil. 1 tsp white pepper
 
Dough ingredients:
500gm flour
1 tsp salt
30 ml cooking oil
50ml  to 100 ml hot water (adjust according to dough)
50 to 100 ml cold water (adjust according to dough)
 

METHOD

(1) Peel and cut Jicama thinly using vegetable slicer.
(2)  Heat 1 tbsp oil in wok.  Add shallots, mushrooms and dried shrimps, and stir fry till fragrant.  Add chicken and stir fry till cooked.
(3)  Add jicama and stir fry till softened.  Add seasoning and stir fry for another 3 minutes.   Add green onion.
(4)  Remove from wok, and set aside to cool.
(5)  Making dough:  Combine flour, salt and oil in a mixing bowl.
(6)  Slowly pour in hot water, and stir with chopstick to combine.  Do not pour all hot water at once. 
(7)  Pour cold water gradually, and stir with chopstick.  Using hands, knead the dough till it is firm and does not stick.      
(8)  If the dough is still sticky, add more flour.  If the dough is dry, add little water till consistency is achieved.
(9)  Knead for 20 – 30 minutes, till dough feels springy.  Cover with kitchen towel, and set aside for 30 minutes.
(10)  Divide dough into small balls, about 50gm each.
(11)  Apply some oil on the table.   Apply some oil on your hand.  Take one ball of dough and press flat. 
(12)  Place 1 tbsp of filling in the middle of dough, and pinch the edges of dough to close tightly.  Repeat till all dough is used up.
(13)  Put aside for 20 minutes.
(14)  Heat 1 tbsp oil in non stick pan under medium heat.  Place each dough on heated pan, pressing face down. 
(15)  Cover the pan and fry till both sides are golden brown.
 

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Deep fried Wonton (炸馄饨)


INGREDIENTS

1 package wonton wrappers
deep frying oil
Cornstarch water (for sealing wontons) – 2 tbsp water with 1 tsp cornstarch
 
Filling ingredients
1/2 lb chives (available in Asian grocery)
1/2 lb ground pork
Seasoning (refer to step 2)
 

METHOD

(1)  Place ground pork on chopping board.  Chop the ground pork with knife, so as to tenderize the pork.
(2)  Transfer pork to a bowl, and season with 1 tsp minced ginger, 1 tsp minced garlic, 1 tbsp soy sauce, 1 tsp salt, 1 tsp white pepper, 1/2 tbsp cornstarch, 1 tsp sesame seed oil and little cooking wine.  Use hand to knead the marinate ingredients with the pork.  Set aside in fridge and leave to marinate for 1 hour. 
(3)  Wash and drain chives in a coriander.  Chop off the white ends.  Cut the chives to about 2 inches long.  Sprinkle with salt and leave aside for 10 minutes. 
(4)  Squeeze the chives to remove excess water, and add chives together with marinated pork.  Stir to combine.
(5)  Take one wonton wrapper, take 1 tsp of filling and place in the middle.  Fold up into triangle shape, and seal the edges with cornstarch mixture.  Repeat till all fillings are used up.  Be creative!  You can make any shape! 
(6)  Heat frying oil in a deep frying pan.  Set heat to medium high.  Add few wontons and fry them about 2 minutes or turn golden brown.  Remove and place on paper towels to remove excess oil.
 

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Chinese Fried Spring Rolls (炸春卷)


INGREDIENTS (材料)

1 jicama (bangkuang) or 1/2 napa cabbage, shredded for about 5 cups, shredded
1 carrot, grated
2 chinese dried mushrooms, soaked in warm water
1 cup chicken or pork loin, sliced thinly
1 tbsp minced garlic
1 tbsp minced ginger
seasoning:  2 tsp white pepper, 1 tsp soy sauce, 1 tsp salt, 1 tbsp sugar
1 packet of spring roll wrapper
1 tbsp cornstarch mix with 3 tbsp water
 

METHOD (做法)

(1) Soak chinese mushroom in warm water til softened.  Squeeze out excess water, and cut mushrooms into small pieces.  Reserve mushroom water.
(2)  Marinate pork loin with 1/2 tsp soy sauce, little pepper and 1 tsp cornstarch.  Set aside for 30 minutes.
(3)  Heat 1 tsp oil in wok.  Add minced garlic and ginger, and stir fry till fragrant.
(4)  Add mushrooms and stir fry for another minute. 
(5)  Add marinated pork slices, and stir fry till cooked.
(6)  Add shredded cabbage, carrot and 2 tbsp of mushroom water.  
(7)  Stir fry till vegetables are cooked.  Add seasoning and cooked till vegetables softened.  Sprinkle mixture with little flour.  Stir well.
(8)  Remove vegetables from wok, and discard all remaining liquid. 
(9)  Spread vegetables filling on a plate for cooling.
(10)  Transfer wrapper on a plate, and cover with wet paper towels. 
(11)  Take one wrapper, and place about 1 tbsp of filling along the bottom third of the wrapper.
(12)  Take one side of wrap closest to your body, and fold over the ingredients.
(13)  Fold in the side towards each other and firmly roll up the wrapper.  Do note that the rolls have to be tightly wrapped. 
(14)  Repeat with the remaining wrappers and ingredients, and place the rolls on a plate.
(15)  Heat frying oil in wok till very hot.  Add 2 spring rolls and fry till golden brown.  Do not fry many spring rolls at one time. 
(16)  Serve hot with your favorite dipping sauce.
 

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Szechuan shredded chicken (怪味鸡丝)


怪味鸡,是中国四川常见的凉菜食品,味道又麻又辣又甜还带点酸味

One of the cold dish in Szechuan Cuisine.  Taste is spicy, numbing hot, sweet and little sour.  Perfect appetizer dish during Summer.

INGREDIENTS (材料)

2 chicken breasts
 
Sauce ingredients:
1 tsp minced garlic
1 tsp green onion, minced
1/2 tsp salt
1/2 tsp szechuan peppercorn powder
1 tsp sesame seed oil
2 tsps sugar
2 tbsp szechuan red chili oil
1 tbsp fermented bean paste
1 tsp white vinegar
4 tsp soy sauce
1 tbsp chicken stock
 
1 tsp toasted sesame seed
1 tbsp green onion, minced for garnishing
 

METHOD

(1)  Clean chicken breasts.  Bring a pot of water to a boil.  Once water is boiling, reduce the heat to medium low. 
(2)  Place chicken breasts in water, and add 1 tsp salt.  Poach gently for 30 minutes or until chicken breast is cooked
(3)  Remove cooked chicken and add into cold water.  Drain and shred chicken thinly.
(4)  Place shredded chicken in a plate.
(5)  Combine all sauce ingredients in a bowl, and stir well.  
(6)  Drizzle the sauce over the chicken, and sprinkle with white sesame seeds and green onion.
(7)  Serve as a cold dish.