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    Recipes — deep fried

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    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

    Orange Beef

    Crispy beef in crazy delicious orange sauce. This homemade orange beef recipes is healthier and so much better than Chinese takeouts.

    Prep Time

        •    Prep Time: 20 minutes
        •    Cook Time: 5 minutes
        •    Yield: Serves 3


    Ingredients

        •    oil for deep-frying
        •    1 tbsp cooking oil
        •    2 cloves garlic, minced
        •    white sesame for garnishing
        •    chopped scallion for garnishing
        •    10 oz beef sirloin or flank steak, cut into bite-sized pieces


    Frying Batter:

        •    1 large egg
        •    2 tbsps cornstarch
        •    1/2 tbsp cooking oil
        •    1/2 tsp baking powder
        •    1/4 cup water, ice cold
        •    1/4 cup all-purpose flour, sifted


    Orange sauce:

        •    2 tbsps sugar
        •    1 tsp cornstarch
        •    1 tbsp soy sauce
        •    1/3 cup orange juice
        •    1 tsp apple cider vinegar or Chinese rice vinegar


    Method

    1. Heat up a pot of oil to 375F.
    2. Combine all the ingredients in the Frying Batter together, stir well so there is no lump. Transfer the beef into the frying batter, coat well. Mix all the ingredients in Orange Sauce together, set aside.
    3. Deep fry the beef in a batches. Once they turn light brown, remove from the oil with a strainer and transfer to a plate lined with paper towels. Deep fry the beef twice by dipping the fried beef into the batter again and deep-fry until they turn golden brown.
    4. Heat up a skillet with the oil and stir-fry the garlic until aromatic. Add the Orange Sauce and cooks until it thickens. Transfer the beef into the skillet, stir to combine well. Dish out, garnish with sesame and scallions and serve immediately.

    NOTE: Double on the Orange Sauce if you like it saucy. Also, add 1 teaspoon grated orange zest and 1 tablespoon garlic chili sauce to jazz up the taste, if you like.



    This great family recipe is thanks to RASA MALAYSIA Recipes at https://rasamalaysia.com/orange-beef-recipe/

    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