Cucur Udang/Prawn Fritter

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Ingredients (A)
350 g prawns – chopped coarsely
2 red chillies
2 green chillies
1 big onion

Flour mixture
400 g crispy flour
1 tsp baking powder
2 eggs
Salt and pepper to taste
400 ml icy water

Method
1) Mix flour mixture till thick and smooth, add in Ingredients (A) and stir to mix well.
2) Heat enough oil  for deep frying. Use a teaspoon to shape the batter from (1) into a ball shape. Alternately, use a small soup ladle, heat it in oil and place a scoop of the batter)
3) Deep fry in medium heat until golden brown. Drain well on kitchen paper and serve hot with spicy chilli sauce.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

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Crispy Mushroom Bolognese

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Crispy Mushrooms Bolognese 1
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Ingredients
15 pieces medium fresh shitake mushrooms
(remove stems and minced coarsely)
70 gm minced chicken
2 small potato- steamed and mashed
1 tbsp minced coarsely onion

1 tbsp garlic oil
Corn flour for dusting

Seasoning Ingredients
2 tbsp San Remo Tomato and Basil Sauce
Salt to taste
1 tsp sugar
1/2 tsp sugar
1/2 tsp pepper
1 tsp corn flour

1 egg – lightly beaten
3 tbsp corn flour
4 tbsp panko breadcrums – pound till finely

Oil for frying

Method
1) Heat oil in a wok and saute onion till fragrant, add in minced meat and mushroom stem, saute till meat is opaque, set aside.
2) In a mixing bowl, add in fry ingredients, mashed potato, seasoning ingredients and mixed till well combined.
3) Lightly coat the mushroom and filled up with the mixed ingredients, lightly dust with flour, egg wash and coated with pounded panko breadcrumbs. Do the same to the rest of the mushrooms.
4) Heat enough oil in wok till hot, slowly lower the paste side down first and fried till crispy and golden, drain well on kitchen paper.
5) Serve hot with olive vegetable fried rice and dip with Thai sweet and spicy sauce.

Crispy and Spicy Fish Finger

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Ingredients
4 pieces White Fish Fillets – cut into 1/2 inch thick strips, washed, cleaned
Juice of 2 Lemons

300 g fish paste (can be bought from wet market)

Marinade Ingredients
1 tbsp Masala Powder
1 tbsp chilli powder
1/2 tbsp coriander powder
1 tbsp minced garlic
1 tbsp minced shallots
1 tsp minced chilli padi
1 tbsp minced ginger
1 tbsp minced mint leaves
Salt to taste
1 egg – lightly beaten

Flour Coating Mixture (combined)
200 g self raising flour
1 cup Panko breadcrumbs
1/4 tsp each – salt,  pepper and bicarbonate powder
1 tbsp Masala powder

Batter
80  g self raising flour
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper

Oil as required

Method:

1. Mix lemon juice and marinade ingredients  in a bowl.
2. Marinate the fish strips in this for an hour or two in the fridge.
3. Remove the fish from the marinade and keep aside to remove excess marinade.
4. Wrapped fish strips with fish paste and shape to your preference.
5. Just before frying coat the fish fingers with flour coating mixture. Dip into batter mixture and drop into hot oil. Fry over medium heat for 1 minute and reduce heat to moderate and cook until crispy and golden.
6. Remove and drain excess oil.
7. Serve hot with sambal belacan or tomato ketchup or chilli sauce.

Crispy Tofu With Minced Chicken Meat and Pickled Lettuce

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Ingredients
1 block tofu – pat dried and deep fried till crispy and golden on both side
150 g minced finely chicken meat or pork
(marinade with a bit of salt, corn flour and water and set aside for 15 minutes)
2 cloves garlic – minced finely
1/2 can Narcissus Pickle Lettuce – minced coarsely
2 stalks spring onions – chopped

Sauce Ingredients
80 ml water
Water from 1/2 can pickle lettuce  (add more if you want more)
21/2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp kicap manis
1/2 tsp white pepper (optional)
1/2 tsp sugar

1 tbsp corn flour (mixed with 2 tbsp water)

Method
1) Heat 1 tbsp oil in a wok, add in the minced chicken meat and saute till opaque, add in minced garlic and stir fry till fragrant.
2) Add in minced pickled lettuce and sauce ingredients, mix well and bring to a boil. Simmer for 3 minutes and thicken with corn starch. Adjust thickness of gravy to your preference. Taste accordingly and adjust to your preference.
3) Place fried tofu on a serving plate and ladle the gravy over it. Topped with chopped spring onions and serve hot.

Crispy Tofu With McComick Spices

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Ingredients

3 blocks soft tofu – cut into cubes of your preferred size
(pat dry)

Seasoning Ingredients
1 tsp McCormick Himalayan Pink Salt
2 tsps McCormick Grill Mates Smokey Montreal Steak Seasoning
1 egg – lightly beaten

Crispy tempura flour for coating

Method
1) Marinade tofu pieces with seasoning ingredients for 20-30 minutes.
2) Lightly coat the marinated tofu and set aside for 5 minutes.
3) Heat enough oil in a wok and deep fry tofu till crispy and golden. Drain well/
Serve hot with Thai Sweet and Spicy sauce.

Crispy BBQ Curry Prawn Fritters

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Ingredients
12-15 large prawns – shelled and deveined (pat dry)

Seasoning Ingredients
Juice of 1/2 lemon
1 tsp turmeric powder
11/2 tbsp curry powder
1 tsp McCormick Grill Mates Smokey Montreal Steak Seasoning
4 tbsp McCormick Grill Mates Vintage Smokehouse BBQ sauce
1 tbsp McCormick Grill Mates Chilli & Pepper BBQ Sauce
1 tsp minced fresh chilli
1 tsp sea salt
1 tsp corn flour
1/2 egg white

Batter
2 tsp corn flour
1 egg
1 tsp rice flour
2 tbsp cake flour
1/2 tsp baking soda

Coating
1/2 cup breadcrumbs
3 tbsp dessicated coconut
1 tbsp toasted sesame seed
1 tbsp minced curry leaves
1 tsp McCormick Italian Blend Grinder

Method
1) Add prawns in a bowl, add in seasoning ingredients. Mix well and leave aside for 20 minutes.
2) In a separate bowl, add in batter ingredients and mix well, add in marinated prawns and leave aside.
3) In another big plate, mix coating ingredients well, coat marinated chicken with breadcrumbs mixture.
4) Deep fry prawns till crisp and golden. Drain well and serve hot with mayonnaise, tomato ketchup, Thai Sweet and Spicy sauce or Sambal Belacan.

Alternatively  you can use Air Fryer
1) Pre heat air fryer to 180 C. Line the basket of the air fryer with aluminium foil, arrange the prawns on the foil and lightly brushed with oil.
2) Air fry the prawns for 15 minutes or until crispy and golden. Serve hot with mayonnaise, tomato ketchup. Thai Sweet and Spicy Sauce or Sambal Belacan.

Crispy Thai Prawn Cake

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Thai Prawn Cake 1

Ingredients
500 g prawns – shelled and deveined (minced finely)
1 small potato – steamed and mashed
1/2 egg white
1 tsp corn flour

Coating Ingredients
1 cup bread crumbs
1/2 cup Nestum cereal
2 tbsp dessicated coconut

Seasoning Ingredients
2 tbsp minced finely cilantro stem
3 cloves garlic – minced finely
11/2 tbsp dessicated coconut
1 tsp white pepper
3 small shallots – minced
1/2 tbsp olive oil
1 tsp baking powder
Salt to taste

 Method
1) Add minced prawns in a big mixing bowl and slam on the sides a few times till a bit sticky (like making fish paste).
2) Add in seasoning ingredients, mashed potato, egg white and corn flour. Combine and mix together well with the prawn paste to form a smooth paste. Place in the fridge for 20 minutes.
3) Place coating ingredients in big plate. Shape prawn mixture into small disc (shape to your preference), flatten a  bit and roll each patty in bread crumbs mixture.
4) Gently place it into hot oil, do not overcrowd as the prawn cake will puff up. Fry till both sides are crisp and golden brown.
5) Drain well and serve hot with Thai Spicy Sweet sauce or Sambal Belacan.

 

Crispy Spice & Herbs Chicken Finger

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Ingredients
10-12 pieces chicken fillets

Seasoning Ingredients
Juice of 1/2 lemon
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp McCormick Grill Mates Smokey Montreal Steak Seasoning
1/2 tsp McCormick Italian Blend Grinder
1 tsp minced fresh garlic
1 tsp coarsely crushed black peppercorn
1 tsp ginger paste

Batter
2 tsp corn flour
1 egg
1 tsp rice flour
2 tbsp cake flour
1/2 tsp baking soda

Coating
1/2 cup breadcrumbs
3 tbsp nestum cereals
1 tsp McCormick Italian Blend Grinder

Method
1) Add chicken fillets in a bowl, add in seasoning ingredients. Mix well and leave aside for 20 minutes.
2) In a separate bowl, add in batter ingredients and mix well, add in marinated chicken fingers and leave aside.
3) In another big plate, mix coating ingredients well, coat marinated chicken with breadcrumbs and herbs mixture.
4) Deep fry chicken fingers till crisp and golden. Drain well and serve hot with mayonnaise, tomato ketchup or Thai Sweet and Spicy sauce.

Alternatively  you can use Air Fryer
1) Pre heat air fryer to 180 C. Line the basket of the air fryer with aluminium foil, arrange the chicken finger on the foil and lightly brushed with oil.
2) Air fry the chicken fingers for 15 minutes or until crispy and golden. Serve hot with mayonnaise, tomato ketchup and Thai Sweet and Spicy Sauce.

 

 

Crispy Ikan Billis With Sweet and Sour Sauce

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Ingredients
80-100 g ikan billis – washed , pat dry with kitchen paper towel

Sliced thinly Ingredients
3 fresh green chilli
3 fresh red chilli
1 big red onion
2 clove garlic

Sauce Ingredients
1 packet Dancing Chef Sweet and Sour Sauce
2 tsp light soy sauce
1 tsp kicap manis
Salt to taste
1 tsp sugar
1/2 tsp black pepper
Water (optional)

Method
1) Heat enough oil in a wok and deep fry ikan billis till crispy, drain well and set aside.
2) Heat 1 tbsp  butter in a wok till hot, add in slice ingredients and saute till soft and fragrant. Add sauce ingredients and stir to mix well and bring to a low simmer.
3) Add in Ikan Billis and toss briefly to well combined with the sauce.  Transfer to serving plate and serve hot.

Crispy Egg Floss Omelette Soup

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Ingredients
Egg Floss
3 eggs – lightly beaten
1/2 tbsp corn flour mixed with 1/2 tbsp water
(Pour into  egg mixture)

Stock Ingredients
5 cups fresh chicken stock – boil chicken bones with ikan billis
1 tomato – quartered
3 tbsp chopped spring onions

2 eggs – beaten with fork

Seasoning Ingredients
Salt to taste
1 tbsp light soy sauce
1 tsp sesame oil
1/2 tsp chicken stock granules (optional)
1/2 tsp sugar

Method
1) Heat oil in a wok till hot, swirl oil with a round ladle swiftly, slow;y sieve the egg mixture from high end into the hot oil. Continue to swirl the egg with the ladle and cook till crispy and golden brown. Remove egg floss from wok and place on kitchen paper to drain.
2) Put the stock in a large saucepan and bring to a boil, add in crispy egg floss and seasoning ingredients, taste accordingly and adjust to your preference.  Simmer for about 2 minutes.
3) Stir in the beaten eggs gradually in a slow thin stream using a fork to pull the egg across the surface of the soup into strands.
4) Sprinkle in spring onions and serve hot.