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    Recipes — deep fried

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    Prawn Balls

    This is a homemade version of a Chinese takeaway classic. Serve them with soy sauce or sweet chilli sauce for dipping. For this recipe you will need a deep-fat fryer.

    Prep Time

        •    Prep time: less than 30 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves about 20 (depends on how many balls)

    Ingredients

        •    1 tsp oyster sauce
        •    1 tsp groundnut oil
        •    ¼ tsp fine sea salt
        •    1 tsp toasted sesame oil
        •    ½ tsp finely grated fresh root ginger
        •    300g/10½oz king prawns, raw and peeled
        •    dark soy sauce or sweet chilli sauce, to serve
        •    100g / 3½ oz sesame seeds oil, for deep-frying
        •    50g/1¾oz tinned bamboo shoots, drained and finely chopped

    Method

    1. Clean the prawns by removing the black intestinal sack that runs down the back of each one. Very finely chop two-thirds of the prawns using a sharp knife (or blend to a paste in a food processor) and cut the rest into 1cm/½in cubes.

    2. Mix the oyster sauce, groundnut and sesame oil, salt, ginger and bamboo shoots in a large pestle and mortar to make a paste. Stir in the finely chopped and the cubed prawns. Transfer to a bowl, cover and refrigerate for about an hour.

    3. Preheat a deep-fat fryer to 180C.

    4. To make the balls, shape spoonfuls of the prawn filling into 18 balls with lightly wetted hands. Put the sesame seeds in a bowl. Roll each prawn ball in the seeds to coat and transfer to a plate.

    5. Carefully place up to six balls, one at a time, in the hot oil. Cook for 3½–4 minutes, or until golden brown and cooked through – the prawns will be completely pink when cooked. Cook the remaining balls in batches.

    6. Carefully remove the cooked prawn balls using a slotted spoon and transfer to kitchen paper to drain. Serve the cooked prawn balls with dark soy sauce or sweet chilli sauce for dipping.



    This great family recipe is thanks to BBC Good Recipes at https://www.bbc.co.uk/food/recipes/prawn_balls_23044

    Salt and Pepper Prawns with Pineapple Dipping Sauce

    Contrast salt and pepper prawns with sweet chilli pineapple dipping sauce for a vibrant starter.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 hour & 5 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tsp fish sauce
        •    1 tbsp peanut oil
        •    2 tsps sea salt flakes
        •    2 tsps tamarind paste
        •    500g green school prawns
        •    Chopped long red chilli, to serve
        •    1 cup (150g) plain flour, seasoned
        •    1 tsp freshly ground black pepper
        •    Juice of 1 lime, plus lime wedges to serve
        •    1 tbsp sambal oelek (Indonesian chilli paste)
        •    3 eggwhites, lightly beaten with 2 teaspoons water
        •    1/2 pineapple, flesh chopped into bite-sized pieces

    Method

    1. Preheat the oven to 180°C.

    2. Toss pineapple with peanut oil, then spread over a baking paper-lined baking tray and roast for 45 minutes or until caramelised. Transfer to a food processor with lime juice, sambal oelek, fish sauce, tamarind and 1/4 cup (60ml) water, and whiz to combine. Strain through a sieve into a bowl. Set aside.

    3. Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).

    4. Place eggwhite mixture and seasoned flour in separate bowls. Working in batches, dip prawns in egg, shaking off excess, then coat in flour and deep-fry for 2 minutes or until golden and crisp. Drain on paper towel.

    5. Toss prawns with salt flakes and black pepper, then transfer to a platter. Scatter with chilli and serve with pineapple dipping sauce and lime wedges.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/salt-pepper-prawns-pineapple-dipping-sauce/76bd786c-5ca0-4b77-bdd2-8ad987b53edf?current_section=recipes&r=recipes/collections/prawnrecipes

    Spicy Salt Duck

    Prep Time

        •    Cook time: 45 minutes
        •    Yield: Serves 8-10

    Ingredients

        •    2 lemons

        •    1 large red chilli
        •    2-3 spring onions
        •    2 tbsps plain flour
        •    1 tsp chilli powder
        •    1/2 tsp ground cumin
        •    1/2 tsp ground ginger
        •    1/2 tsp ground fennel seeds
        •    700 ml vegetable oil , for deep-frying
        •    2 x 200 g duck breasts, skin on, trimmed of excess fat
        •    1/2 tsp sichuan seasoning, plus extra to serve (see tip)

    Method

    1. Arrange the duck breasts, skin-side up, on a heatproof plate that will fit inside a steamer basket. Place inside the steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 12 minutes or until the duck is half cooked.

    2. Meanwhile, in a large bowl, combine the flour, chilli powder, cumin, fennel, sichuan seasoning (see tip), ginger and 3 teaspoons of sea salt.

    3. Remove the plate from the steamer, transfer the duck breasts to a wire rack and set aside for 25 minutes.

    4. Meanwhile, finely slice the chilli on the diagonal, then trim and julienne the spring onions. Halve the lemons.

    5. Toss the duck in the spicy flour mixture to coat well, shaking off any excess. In a wok, heat the oil until it shimmers slightly. Deep-fry the duck for about 2 minutes, or until just cooked through and lightly browned. Drain well on kitchen paper.

    6. Cut the duck on the diagonal into 1cm slices and arrange on a serving platter with a small bowl of sichuan seasoning.

    7. Garnish with the sliced chilli and spring onions, then serve immediately with the lemon halves for squeezing over the meat.

    TIP: Sichuan pepper with salt is a seasoning that crops up in many Chinese recipes. You can buy sichuan (or szechuan) pepper in Asian supermarkets, Waitrose and Ocado. To make sichuan pepper and salt seasoning, dry-roast 1 tablespoon of sichuan pepper and 3 tablespoons of sea salt in a heavy-based pan. When the peppercorns start to pop and become aromatic, remove from the heat and allow to cool. Once cool, grind to a powder in a pestle and mortar or spice grinder. Store in an airtight container. Makes 4 tablespoons.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/duck-recipes/spicy-salt-duck/

    Mini Huon Salmon Cakes

    These crunchy Huon Salmon mini cakes are sure to get any party started. You can easily double the recipe if feeding a big crowd.
    These are also a great brekkie option served alongside some scrambled eggs and mashed avocado – yum!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    300g Fresh Huon Salmon
        •    1 Cup Panko bread crumbs
        •    3 cloves Garlic
        •    1 tbsp Chives, roughly chopped
        •    1 Egg
        •    1 Lemon
        •    Oil - for deep frying

    Method

    1. Line a baking tray with baking paper
      Place the salmon, ½ the panko crumbs, garlic, chives, egg and the zest from the lemon in the bowl of a food processor and pulse until just combined. Season with salt and pepper.
    2. Place the extra panko crumbs on a plate. Roll the salmon mix into small balls about 1 tablespoon in size, then roll the balls in the extra panko crumbs. Arrange on the baking tray and chill in the fridge until ready to cook.
    3. Add enough oil in a medium saucepan to reach a depth of 5cm. Heat to 190°C over medium-high heat (when the oil is ready a cube of bread will turn golden in 10 seconds). Add 4 salmon cakes to the oil and cook, turning occasionally, for 3-4 minutes or until golden.
    4. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining cakes, reheating the oil between batches. Serve on a tray with lemon wedges or even mayonnaise on the side.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/mini-huon-salmon-cakes/

    Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

    Panko are coarse white breadcrumbs used in this quick and easy interpretation of the Japanese dish tonkatsu. Look for panko and wasabi paste in the ethnic-foods section of the supermarket. Substitute chicken broth if you don't have sake or sherry on hand. Serve with rice and steamed snow peas and carrots for a complete meal.

    Prep Time

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

    Ingredients

        •    2/3 cup panko (Japanese breadcrumbs)
        •    1 large egg white, lightly beaten
        •    4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
        •    1 tsp peanut oil
        •    Cooking spray
        •    1/8 tsp salt
        •    1 tbsp bottled ground fresh ginger (such as Spice World)
        •    1/3 cup fat-free, less-sodium chicken broth
        •    2 tbsps sake or dry sherry
        •    2 tbsps low-sodium soy sauce
        •    2 tsps sugar
        •    1 tsp wasabi paste
        •    1/3 cup thinly sliced green onions

    Method

    1. Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
    2. Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
    3. Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.



    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/wasabi-panko-crusted-pork-with-gingered-soy-sauce