Tag: asian
-
Deep Fried Whole Prawn Wanton Wraps
I bet you find these tasty fresh prawns, wrapped in wanton sheets and twice deep fried, a real crowd-pleaser. Despite looking very hands on, they are actually easy to make.
Simply
De-vein and shell your favourite medium sized prawns. Leave the very last tail segment on for visual appeal.
Then place each prawn diagonally on a square wanton sheet. Note that the tail end is pointing to the bottom left. Sprinkle a bit of water on the wanton sheet and roll the bottom right up toward the top left, rolling the prawn with it. Try and keep everything tight.
Use a bit more water to seal the pillow and then very lightly dust with corn flour. This will help the wanton stay together.
Bring enough oil to deep fry the prawns to 180c.
Add the prawns and cook until they are a light golden colour. Bring them out and drain out the surface oil.
Then fry the prawns again until golden brown.
Moist prawns on the inside but with an epic crunch:
Serve with a selection of dipping sauces. That is if you haven’t eaten them all yourself 🙂
Enjoy,
PK
Here are more prawn dishes and Asian cuisine:
Written by
·
-
Sticky Soy Chicken Nibbles
Oh boy these moist, sticky morsels of chicken are addictive. Just as well they are easy to make. 🙂
Ingredients
- 1/2 cup soy sauce
- 1/2 cup raw sugar
- 1/4 cup lemon or lime juice
- 1/4 cup olive oil
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced fresh ginger
- 1 – 2kg chicken nibbles (wings and drumettes)
Simply
Mix all the ingredients excluding the chicken to make the marinade. Then pop everything into a zip-lock bag to marinate over night or for at least a few hours.
Preheat your fan-forced oven to 200C and then add the chicken, marinade and all, into your baking dish.
Cook for about an hour. More if you want a crispier skin.
Serving
If you are watching the game on TV with your mates, just pile them up on a platter and let your guests go to town. More often than not I am wolfing them down with the family along with rice and steamed or pickled vegetables. Fish sauce and Sriracha Hot Sauce at hand.
Enjoy,
PK
Here are some more chicken dishes and more easy to make meals:
Written by
·
-
Chinese Five Spice Fried Snapper Wings
Fish wings are a cut from a fish starting just after the gills and extending back to the pectoral fin. Also known as fish throats they contain a surprising amount of meat and are a real delicacy.
I was given these snapper wings recently and just had to deep-fry them after marinating them in a Chinese 5 spice and caramel sauce marinade.
SImply
Make a marinade of:
- 1 Tbsp Chinese 5 spice (see my blend here)
- 1 Tbsp caramel cooking sauce (use dark soy if you don’t have any)
- 1 tsp ginger, minced
- 1/3 cup soy sauce
- 1/3 cup garlic-infused olive oil
Then thoroughly coat the wings (inside and out) with the marinade. Pop them in the fridge overnight if possible or for at least a few hours.
Get your choice of oil nice and hot and deep-fry for about 15 – 20 minutes.
Drain well and serve hot.
Serving
Look at that flaky goodness:
Enjoy,
PK
Here are some more seafood recipes and Asian fusion posts:
Written by
·
-
Bish’s Sweet Potato Surprise
I have grown plenty of sweet potatoes in my gardens over the years, and they’re really easy to grow generally, although I’ve had hit and miss crops from them in terms of the potatoes themselves.
But this year, when faced with a sprouting sweet potato in the cupboard, I decided to try something different, and to instead grow it for the leaves, which I didn’t realise were edible. And I’m really glad I did it.
The other night, I harvested a bunch of the smaller leaves off a bunch of runners in the pot, and trimmed them off the main stalks – so I had a bunch of leaves with stems attached, as you can see in the pictures of them in the bowl for washing. I washed them well, a few times, to make sure they were clean, and then I stir fried them.
I used what I had in the cupboard – so in this case it was a couple of cloves of garlic , which I let fry up a bit until they were nice and crunchy, and then tossed in the leaves, along with a splash of soy sauce and sesame oil. Once the leaves had wilted down, I grabbed them out and immediately served them as a side to a separate red curry I had made. The taste is a bit like spinach, and the texture reminds me of kang kong, another of my favourite asian greens.
It was a nice little addition to dinner – and afterwards when my wife told my mother-in-law (who is Chinese Malaysian, and is who I get a lot of my cooking inspiration from), she said they used to do it a lot, and she had forgotten it! So I got a few brownie points with her as well.
It’s a fast growing, prolific vegetable that I reckon is worth a try for both the leaves and the tubers themselves.
Bish
Here is some more from Josh and other baked goodies:
Written by
·
-
How To Prepare Abalone
Abalone are considered a delicacy world-wide and for good reason. The bit we eat is the foot that they anchor onto the seabed with.
Preparing them may seem hard at first but it really is quite straight forward and worth the effort. You also get some ‘Mother of Pearl’ at the end of the process!
Source: CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=203608Preparation
Here is how I go about preparing abalone meat.
I use a spoon to prise the foot out slightly.
Then I use my fingers to pull the foot off the shell, pinching it where the digestive track meets the foot. This way the tract stays behind.
Then I trim the curled edges off and slice the foot into thin horizontal slices.
Now comes the fun part. Cover the slices with cling film or baking paper and bash them.
Cooking
My favourite way of cooking them is a quick pan fry either as is or coated in flour or breadcrumbs.
Here I have cooked them with some brocolini in sesame oil and garlic. At the end I mix in oyster sauce and serve with rice.
Enjoy,
PK
If you liked this post you might like these too. 🙂
Asian cusine:
Using stock:
Written by
·
-
Super Easy San Choy Bow
San Choy Bow is an asian fusion dish with a visual and taste wow factor that belies its simplicity. It is light and healthy to boot.
I bet you won’t believe how quick it is to make. 🙂
Simply
Finely slice your favourite vegetables to get that light but crunchy texture. Prepare several large lettuce leaves per person.
Just look at the colours!
Brown about 500g of mince (serves ~4), pork, chicken and beef all work well, in a good slug of sesame oil. Then mix in 1/4 cup of oyster sauce. Continue to gently stir until the mince is cooked.
That’s it. Done!
Serving
Spoon warm mince and rice into the lettuce leaves, top with vegetables and generously sprinkle with sesame seeds.
You can even make fancy bite sized servings.
Enjoy,
PK
Here are some more asian fusion and pork posts:
Written by
·
-
Welchy’s Chicken Wontons
Last night I made wontons using Welchy’s Wontons step by step guide.
They turned out amazing and are so much fun to make.
Whilst I used her recipe, I doubled the amount of mince and used chicken instead of pork. I got 40 wontons instead of 20 due to the extra mince. We ate 20 that night and froze the rest.
Steps
Spoon a small amount into the centre of each wonton, wet the edges with water and fold into a triangle.
Press down on the edge of the triangle to get a good seal.
Serving
Like Welchy, we had some with the broth they were cooked in but I couldn’t resist frying some of them too.
Enjoy,
PK
Here are a few soup ideas and Asian dishes for you.
Written by
·
-
Asian Style Chicken Stock Base
This simple chicken stock is a great base from which to make a huge range of Asian dishes. I use it to make Udon soup and when I am poaching chicken thighs for example.
There are three stages in making this stock.
Firstly throw ginger, garlic and sliced onion into a large pot of water. Add a chicken frame and bring the whole lot to a rolling boil.
You could also add a few abalone feet for extra flavour. It all depends on what you intend to use the stock for.
Then turn down the heat and simmer the stock. There will be a layer of fat scum that you can scoop of with a slotted spoon or sieve.
Simmer for at least 2 hours and then strain the liquid.
Enjoy,
PK
If you liked this post you might like these too. 🙂
Asian cusine:
Using stock:
Written by
·
-
Bamboo Shoots
Edible bamboo shoots are as the name suggests the young tender shoots of bamboo. Raw they contain they contain toxins but these are leached out when the shoots are boiled prior to sale.
I buy them canned and always have some on hand for my stir fries, rice dishes, soups and even salads.
They are delicately sweet and although tender they give your dish a nice bit of crunch.
They keep well in a sealed container of water for a few weeks in the fridge.
Here is a shoot prior to harvesting.
https://commons.wikimedia.org/wiki/User:Haragayato
Enjoy,
PK
YOU MIGHT ALSO LIKE
BROWSE INGREDIENTS POSTS
THE FULL GICICI INGREDIENTS LIST
Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.
[mc4wp_form id=”15771″]
Written by
·
-
River Cottage’s Thai Fish Curry
I couldn’t have picked a better recipe for my first ever homemade fish curry than River Cottage’s Thai Fish Curry.
It is so aromatic and the flavours are perfectly balanced. You can use firm fish fillets solely or a mix of fish and crab/crayfish meat. I reckon a couple of prawns would go amiss either.
Note: The River Cottage website says you can make and freeze the curry paste in larger batches ahead of time.
Steps
- Making the curry paste
- Cooking the curry
- Serving
Ingredients
- 2 Tbsp oil (I used peanut oil)
- 400ml coconut milk
- 200ml fish stock or water
- 2 Tbsp fish sauce
- 2 tsp raw sugar
- 125g French beans (I used snow peas instead), sliced on the diagonal
- 100g spring onions, sliced on the diagonal
- 800g firm fish fillets (I used pink snapper), skin off and roughly cubed
- Curry paste:
- 2-6 small green chillies
- 1 brown onion (small), chopped
- 100g fresh ginger, chopped
- 4 garlic cloves, peeled
- 2 Tbsp galangal paste (I used a small chunk fresh out of my garden)
- 3 lemongrass stalks, tough outer layers removed, finely sliced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 lime, juice and zest
- 4 kaffir lime leaves, chopped (optional)
- 1 tsp Thai shrimp paste
- 1 tsp sea salt
Equipment
- 1 chef’s knife
- 1 chopping board
- 1 wooden spoon
- 1 deep saucepan
- 1 wet blender
Making the curry paste
- Add to your wet blender the:
- 2-6 small green chilies
- 1 brown onion
- 100g fresh ginger
- 4 garlic cloves
- 2 Tbsp galangal paste
- 3 lemongrass stalks
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 lime, juice and zest
- 4 kaffir lime leaves
- 1 tsp Thai shrimp paste
- 1 tsp sea salt
- Blend until you get a smooth paste.
Cooking the curry
- Heat the 2 Tbsp oil in your saucepan then fry the curry paste, keeping it gently moving, for several minutes on medium heat.
- Add the 400ml coconut milk and the 200ml fish stock or water, 2 Tbsp fish sauce and 2 tsp raw sugar.
- Bring to a simmer and cook for 20 minutes stiring occasionally.
- Now add the 125g French beans and the 100g spring onions and cook for another 5 minutes.
- Gently mix in the 800g of cubed fish and cook for another 3 minutes.
- If you are using any seafood (squid perhaps) that might go rubbery if over cooked, hold off till last minute.
Serving
Serve on bowls of rice and garnish with slices of chili and torn coriander leaves.
Enjoy and please visit the River Cottage website for more amazing meals,
PK
YOU MIGHT ALSO LIKE
THAI CUISINE
MORE SEAFOOD DISHES
MORE CURRIES
Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.
[mc4wp_form id=”15771″]
Written by
·