Posts Tagged deep fry

Crisp Shrimp and Cuttlefish Rolls

Apr 24th, 2010 Posted in Seafood recipes | no comment »

Crisp Shrimp and Cuttlefish Rolls
Ingredients:
450g   cuttlefish paste
1   fresh bean curd sheet
80g   steamed shrimps dices
1 tbsp   blanch frozen mixed vegetables

150g   diced mango
150g   diced apple
little   mayonnaise
little   concentrated milk

Seasoning :
1/2 tsp   salt
1/2 tsp   white sugar
1 tsp   corn flour
little   pepper
1   egg white

Directions:
1.Rub the bean curd sheet with a wet cloth. Cut into small pieces.
2.Combine the seasonings, cuttlefish paste and mixed vegetables. Stir well. Refrigerate for 30 minutes.
3.Wet your hands with oil or water. Stuff the cuttlefish paste onto the bean curd sheet. Place some diced shrimps on top. Roll up.
4.Heat the oil until 80% hot. Deep-fry the spring rolls until golden brown. Drain away excess oil. Dish. Combine the ingredients of salad dressing. Serve.

Share

Spicy Soft Shell Crabs

Apr 11th, 2010 Posted in Seafood recipes | no comment »

Spicy Soft Shell Crabs

Ingredients:
6   frozen soft shell crabs
1   egg yolk
4 tbsps   corn flour
1 tbsp   minced garlic
1 tbsp   red chili dices
little   coriander, in sticks

Seasoning :
1 tsp   black pepper
1 tsp   salt

Directions:
1.Defrost soft shell crabs, open their shells, remove crab lungs, rinse briefly, and then strain.
2.Mix crabs with egg yolk, coat with corn flour, deep-fry in boiling oil until dry and firm, take them out and strain.
3.Heat a wok, add in a little oil, put in minced garlic and chili dices to stir-fry until aromatic, add in crabs and toss thoroughly, turn off the heat, add in seasonings and coriander, toss and then transfer to a plate.

Share

Sweet and Sour Crisp Egg Twists

Mar 6th, 2010 Posted in Dim Sum recipes | no comment »

Sweet and Sour Crisp Egg Twists

Ingredients:
150g   Shanghai dumpling wrapping
1 tsp   garlic
50g   cherry tomatoes
100g   pineapple dices
50g   green bell pepper

50g   red bell pepper
50g   pickling onions

Seasoning:
Tomato Sauce
ketchup 1/3 cup
white vinegar 50g
water 50g
terriyaki sauce 50g
dark soy sauce 2 tsps
brown sugar 5 tbsps
salt 1/2 tsp

Directions:
1.Wash the cherry tomatoes, green bell pepper, red bell pepper and pickling onions and then cut them into dices. Set aside.
2.Mix the tomato sauce ingredients thoroughly. Put some oil in a heated frying-pan, add minced garlic and saute until aromatic. Add pickling onions, green and red bell peppers and cherry tomatoes, pour in the tomato sauce ingredients and bring it to a boil. Add pineapple dices and stir thoroughly.
3.Cut the dumpling wrappings into long pieces, stack 2 or 3 slices together in a group and deep-fry in hot oil until golden brown. Take it out, drain out excess oil and then place on a plate. Serve it with the tomato sauce.

Share

Deep-fried Crab Claws

Feb 22nd, 2010 Posted in Seafood recipes | no comment »

Deep-fried Crab Claws

Ingredients:
12   crab claws
450g   shrimp
40g   fat pork
40g   water chestnut
2   egg
4 tbsps   flours

4 tbsps   bread crumb
1 tsp   salt
little   corn flour

Seasoning:
1   egg white
1/4 tsp   pepper
1 tsp   sugar
2 tbsps   corn flour
little   sesame oil

Directions:
1.Wash fat pork, cut into pellets. Peel water chestnuts and smash.
2.Wash crab claws, steam over high heat for 10 minutes, break the crab claws with tongs but keep each claw whole.
3.Shell the shrimps and remove the intestine, mix well with a dash of corn flour. Rinse under water, wipe dry with kitchen cloth and freeze in a refrigerator for an hour.
4.Take out shrimps, smash and transfer into a big bowl, add salt, stir clockwise to form shrimp paste. Add seasonings, water chestnut and fat pork to stir well.
5.Coat the crab claws with shrimp paste to be balls, and then coat with flour, egg and crumb in turn.
6.Heat oil at 200℃, dump crab claws in and deep-fry for 8 to 10 minutes until golden brown, dish and serve.

Share

Spicy Soft Shell Crabs

Feb 10th, 2010 Posted in Seafood recipes | no comment »

Spicy Soft Shell Crabs

Ingredients:
6   frozen soft shell crabs
1   egg yolk
4 tbsps   corn flour
1 tbsp   minced garlic
1 tbsp   red chili dices
little   coriander, in sticks

Seasoning:
1 tsp   black pepper
1 tsp   salt

Directions:
1.Defrost soft shell crabs, open their shells, remove crab lungs, rinse briefly, and then strain.
2.Mix crabs with egg yolk, coat with corn flour, deep-fry in boiling oil until dry and firm, take them out and strain.
3.Heat a wok, add in a little oil, put in minced garlic and chili dices to stir-fry until aromatic, add in crabs and toss thoroughly, turn off the heat, add in seasonings and coriander, toss and then transfer to a plate.

Share

Braised Eel with Fermented Soybean Sauce

Jan 5th, 2010 Posted in Fish recipes, Seafood recipes | no comment »

Braised Eel with Fermented Soybean Sauce

Ingredients:
600g white eel
2 shallots
1 tbsp fermented soybean paste
2 tsps chopped ginger
little corn flour
1tbsp wine

1 tbsp egg white
1tsp ginger juice
1/2 tsp ground white pepper
1/4 tsp salt
Seasoning:
1 tbsp light soy sauce
4 tsps sugar
1/2 tsp ground white pepper
6 tbsps water

Directions:
1.Rinse white eel and bone. Scald for a while to remove the slime. Wipe dry and slit crosses on the surface. Marinate for 15 minutes.
2.Heat oil in a wok. Coat eel with corn flour and deep-fry in boiling oil until golden brown. Drain. Dish.
3.Heat a little oil in a wok. Stir-fry shallots, chopped ginger and fermented soybean paste until fragrant. Add seasoning and eel. Stir-fry well and serve.

Share

Braised Tofu with Shrimp Roe

Dec 17th, 2009 Posted in Seafood recipes, Tofu recipes | no comment »

Braised Tofu with Shrimp Roe

Ingredients:
240g uten puffs
3 pcs soft round tofu(cloth-wrapped tofu)
little shrimp roe, sauteed
4 slices ginger, peeled
little Shaoxing wine

Seasoning:
2 tbsps oyster sauce
1 tsp soy sauce
1/2 tsp chicken powder
3/4 cup superior stock
1 tsp corn flour
2 tbsps water

Directions:
1.Blanch the gluten puffs and let dry.
2.Cut each piece of tofu in halves and deep fry in the boiling oil until golden.
3.Heat a clay pot and add a little oil. Add the ginger slices and panfry until slightly golden. Drizzle in the wine and add the seasonings. Bring to a boil and add the gluten puffs and tofu. When the sauce is reduced by half, add thickenings and garnish with the shrimp roe.

Share

Deep-fried Dace Paste

Dec 16th, 2009 Posted in Seafood recipes | no comment »

Deep-fried Dace Paste

Ingredients:
70g dace paste
2 eggs
3 tbsps corn flour
2 tbsps oil
1/2 cup water
1/2 tsp salt

Seasoning:
chili sauce or seafood sauce little

Directions:
1.Chop dace paste until fine. Add in marinade and stir in one direction until sticky. Put in water by several times and stir into a dilute paste.
2.Heat oil in a wok. Scoop the fish paste with a greased tablespoon and put into oil. Deep-fry until golden brown and drain. Serve with chili sauce or seafood sauce.

Share

Golden Net Spring Rolls

Nov 25th, 2009 Posted in Dim Sum recipes | one comment »

Golden Net Spring Rolls

Ingredients:
● 1 bag(about 30 sheets) net spring roll wrapper
● 5 square towels
● 1 cup minced pork
● 1/2 cup soaked wooden fungus, chopped

● 1/2 cup carrot, chopped
● 1/2 cup onion dices
● 1/2 cup jimaca root, chopped
● 1/2 cup shrimp meat, diced
● 1 cup taro puree
● 1/4 cup shallot, chopped
● 1 tsp salt
● 1 tsp black ground pepper
● 1 tbsp fish sauce
● 1 tsp chicken essence powder

Directions:
1.Separate the net spring roll wrappers carefully and then set aside.
2.Heat 1/4 cup of oil, put in shallot, onion, then pork, wooden fungus, carrot and jimaca root to stir-fry until aromatic. Add in shrimp meat, taro puree and seasonings, stir-fry to make the filling for spring rolls, then transfer it to a dish to cool.
3.Wet a towel, squeeze out excess water, lay it flat on a table, line a piece of spring roll wrapper on it, put another wet towel on top; repeat this process until five spring roll wrappers are stacked alternatively on wet towels, then turn the whole pile upside down.
4.Remove the first towel and check if the spring roll wrapper is softened. Put 1 tbsp of filling on the wrapper, pull up opposite sides of wrapper gently and wrap it up into spring roll.
5.Put spring rolls into warm oil to deep-fry on medium heat until golden and crispy. Serve with fish sauce dip.

Share