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    Recipes — deep fried

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    Calamari with Lemon and Garlic Mayonnaise

    Cook for a teen party with a twist of tapas to please the masses!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 6


    Ingredients

        •    lemon wedges, to serve
        •    Alfa One rice bran oil, for shallow frying
        •    800g small cleaned calamari hoods, halved lengthways


    Lemon and garlic mayonnaise:

        •    2 tsps lemon juice
        •    1/2 garlic clove, crushed
        •    1/2 cup whole egg mayonnaise


    Method

    1. Make lemon and garlic mayonnaise Combine mayonnaise, lemon juice and garlic in a bowl.
    2. Score inside flesh of calamari hoods in a criss-cross pattern. Cut into 7cm pieces.
    3. Pour oil into a large, heavy-based frying pan to cover base. Heat over medium-high heat. Cook calamari, turning, for 3 minutes or until curled and just cooked through. Transfer to a plate. Season with salt and pepper. Serve with mayonnaise mixture and lemon wedges.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/calamari-lemon-garlic-mayonnaise/42062ae4-22b2-46bf-8461-9a3363e4ab99

    Crisp Octopus with Saffron and Green Apple Aioli

    Crispy rings of octopus with creamy, tangy aioli - this is exactly the type of snack summer calls for!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


    Ingredients

        •    olive oil, to deep-fry
        •    300g cleaned octpus
        •    well-seasoned plain flour, to coat


    Saffron and green apple aioli:

        •    1 tbsp lemon juice
        •    1/3 cup (100g) aioli
        •    small pinch saffron threads
        •    1/2 crisp green apple, cored but not peeled, very finely chopped


    Method

    1. For the saffron and green apple aioli, place saffron and lemon juice in a small pan and allow to just come to the boil. Quickly remove from heat and stand for 10 minutes, swirling occasionally, or until saffron has coloured the liquid a dark, golden colour and mixture has cooled. Stir in aioli and apple, then transfer to a serving bowl and set aside.

    2. Rinse the squid under cold water and pat dry with paper towel. Cut the tubes along one side and open them out.

    3. With a sharp knife, lightly score the inside surface with crisscross lines - don't cut too deeply, just enough to mark the flesh. Slice into 4cm squares. If using tentacles too, cut into small pieces.

    4. Fill a deep-fryer or large heavy-based saucepan one-third full of oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Working in two batches, toss the squid with the flour until lightly coated, shaking off any excess, then deep-fry for 1-2 minutes or until lightly golden. Drain well on crumpled paper towels, season well and serve immediately with the aioli.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/crisp-squid-saffron-green-apple-allioli/c9ffe207-aaf3-4913-b804-784ccb4cd340?

    Crumbed Calamari

    This family favourite is a simple yet filling mid-week meal.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 12 minutes
        •    Yield: Serves 4

    Ingredients

        •    3 eggs
        •    1 cup plain flour
        •    hot chips, to serve
        •    2 tbsps cold water
        •    lemon wedges, to serve
        •    canola oil, for deep-frying
        •    4 cups fresh white breadcrumbs
        •    masterfoods tartare sauce, to serve
        •    750g small cleaned calamari hoods

    Method

    1. Line a baking tray with baking paper. Cut calamari into 1cm-thick rings. Place flour, and salt and pepper, into a bowl. Beat eggs and water in another bowl. Place breadcrumbs into a third bowl.
    2. Coat calamari rings in flour, a few at a time. Dip into egg mixture then coat in breadcrumbs. Press breadcrumbs on with fingertips. Place onto a lined baking tray.
    3. Preheat oven to 150°C. Pour oil into a deep, heavy-based saucepan or wok until it is one-third full. Heat over medium-high heat. Cook calamari rings, in batches, for 2 to 3 minutes, or until light golden.
    4. Remove calamari to a wire rack over a lined baking tray. Keep warm in oven while cooking remaining calamari. Serve with chips, lemon wedges and tartare sauce.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/crumbed-calamari/e53027a8-5d0e-4d0d-aafe-470b5ffa489f

    Prawn Toasts

    Give a little nod to the finger food of the 60s while giving a more contemporary feel and taste to the classic prawn toast.

    Prep Time

        •    Prep and cook time: 45 minutes
        •    Yield: Serves 16

    Ingredients

        •    2 tsps soy sauce
        •    2 eggs, beaten lightly
        •    1/4 cup (35g) cornflour
        •    8 thick slices white bread
        •    vegetable oil, for deep-frying
        •    1/4 cup (60ml) chicken stock
        •    1/4 cup (60ml) sweet chilli sauce
        •    16 uncooked large prawns (750g)
        •    1 green onion (scallion), chopped finely

    Method

    1. Shell and devein prawns, leaving tails intact. Cut lengthways along backs of prawns, without separating halves. Toss flattened prawns in medium bowl with combined egg and cornflour; mix well.
    2. Remove and discard crusts from bread; cut each slice in half. Place one prawn, cut-side down, on each piece of bread; gently flatten prawn onto bread. Sprinkle prawns with onion; press on firmly.
    3. Heat oil in large wok; carefully lower toasts, in batches, into hot oil. Deep-fry until browned lightly and cooked through; drain on absorbent paper.
    4. For the dipping sauce, combine sweet chilli sauce, stock and soy in a small bowl.
    5. Serve prawn toasts with dipping sauce.



    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-toasts-12367

    Crispy Seafood with Wasabi and Soy Dipping Sauce

    For a gourmet starter to your Japanese fine dining menu, you can't go wrong with this decadent seafood platter.

    Prep Time

        •    Prep Time: 20 minutes
        •    Cook Time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    12 pacific oysters
        •    200g cleaned baby octopus
        •    mixed salad leaves, to serve
        •    1L (4 cups) vegetable oil, for deep-frying
        •    250g boneless white fish, cut into thin strips
        •    8 green king prawns, peeled, deveined, tails intact

    Method

    1. To prepare the seafood, cut the baby octopus in half lengthways. Wash and pat dry with paper towel. Pat the oysters dry with paper towel.

    2. To make the wasabi & soy dipping sauce, combine the mayonnaise, wasabi paste, mirin, soy sauce and water in a small bowl.

    3. Preheat oven to 160°C. Line two baking trays with non-stick baking paper. Heat the vegetable oil in a large wok or saucepan over medium-low heat until the temperature reaches 180°C on a sugar thermometer or a cube of bread turns golden brown in 15 seconds. While the oil is heating, make the batter by sifting the flour into a large bowl. Make a well in the centre of the flour and add the egg yolks and water. Whisk until just combined (do not over mix).

    4. Carefully dip half the fish pieces into the batter and add to the hot oil. Deep fry for 3-4 minutes or until the batter is golden brown and crisp. Transfer to a plate lined with paper towel to drain. Transfer quickly to a prepared tray and place in the oven to keep warm. Repeat with remaining fish pieces. Deep fry the oysters, octopus and prawns, in separate batches, for 2-3 minutes or until golden brown, reheating the oil between batches and transferring cooked seafood to the oven with the fish.

    5. Serve the crispy seafood immediately with the wasabi & soy dipping sauce and mixed salad leaves.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/crispy-seafood-wasabi-soy-dipping-sauce/3e4e2d57-d80f-4047-ba31-14a6a00aaadc