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Deep Fried Prawns with Wasabi Mayo

Posted on by editor
19
Mar

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Deep Fried Prawns with Wasabi Mayo

by Chef Eric Low

Start your meal with a perfectly crisp Deep Fried Prawns served with Wasabi Mayo for a little heat!

Cuisine : Asian  Course : Appetizer  Skill Level : Novice
Prep : 25 mins Cook : 10 mins Ready in : 35 mins  Serves : 1-2 Servings

INGREDIENTS             

  • 6 pcs Large size peeled Prawns
  • 1 tsp Shaoxing Huatiao Win
  • ¼ tsp Salt
  • ½ no Egg White
  • 1 tbsp Potato or Tapioca Starch
  • Extra Potato or Tapioca Starch for Dusting
  • Oil for Deep Frying

Wasabi Mayo

  • 2 tbsp Mayonnaise
  • ½ tsp Wasbi Paste
  • 1 tsp Condensed Milk

 

Garnish

  • 100g Shredded Lettuce
  • 40g Shredded Red Cabbage
  • 20g Diced Tomatoes
  • Extra Sesame Seeds for Sprinkling

DIRECTIONS

  1. Marinate Prawns with wine and salt. Mix in the egg white and potato starch. Set aside for 15minutes.
  2. Combine all ingredients for wasabi mayo, Set aside. Lace a serving plate with the shredded lettuce and cabbage.
  3. Heat oil in wok, dust prawns with extra potato starch. Deep fry prawns till crispy. Toss with wasabi mayo and transfer to serving plate. Sprinkle with diced tomatoes and sesame seeds, serve immediately.
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Soy Milk Chawanmushi

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19
Mar

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Soy Milk Chawanmushi

by Chef Eric Low

With just 4 simple steps, you can enjoy a healthy version of silky smooth Chawanmushi by incorporating soy milk!

Cuisine : Asian  Course : Appetizer  Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins  Serves : 1-2 Servings

INGREDIENTS                                          

  • Custard
    • 4 medium Eggs, beaten, strained
    • 1 tbsp Kikkoman Soya Sauce
    • 10g Dashi Stock
    • 300ml Unsweetened Soymilk
  • Condiments
    • 4 slices Japanese Fish Cake
    • 1 pc Boneless Chicken Leg, cut into cubes, pre blanched
    • 4 pcs Shitake Mushrooms
    • 4 pcs Gingko Nuts

DIRECTIONS       

  1. Combine all ingredients for the custard and strain.
  2. Divide the condiments among the steaming cups.
  3. Pour custard over, cover tightly and steam for 15minutes over low fire. (85-95C)
  4. Serve the custard immediately.
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Lemon and Mint Soda

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19
Mar

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Lemon and Mint Soda

by Chef Mimi

A refreshing Lemon & Mint soda is what your guests need on a hot day!

Cuisine: European Course: Appetizer Skill Level : Novice
Prep : 10 mins Cook : 0 mins Ready in : 10 mins  Serves : 1-2 Servings

INGREDIENTS                                          

  • 100g Mint Leaves
  • 4 cups Sugar Syrup
  • 3 no Lemon Slices
  • 3 cups Lemon Juice
  • 3 tsp Fine Sea Salt
  • 3 cups Water
  • Ice Cubes as needed

DIRECTIONS

  1. Combine mint leaves, sugar, salt and lemon juice in a blender and puree till smooth.
  2. Add water as needed.
  3. Strain mixture through a sieve and extract as much juice as possible and fill into a jug.
  4. For making the soda, take some mix in a cup, fill with ice and top with soda, mix well and serve immediately.
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Tri-Colour Treasures (Hakka Yong Tau Fu)

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09
Mar

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Tri-Colour Treasures (Hakka Yong Tau Fu)

by Chef Julie

Learn to Hakka’s famous yong tau fu with Chef Julie’s recipe!

Cuisine : Asian  Course : Main  Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins  Serves : 1-2 Servings

INGREDIENTS             

  • For the Vegetable
    • 1 Egg Plant/ Bringjal
    • 6 Red/ Green Chilli/ Lady Fingers
    • 1 Yellow/ Red/ Green Capsicum
  • For the Paste Filling
    • 100g Minced Pork
    • 100g Fish/ Squid Paste
    • ½ tsp Salt
    • ½ tsp Sugar
    • 1 tsp Potato Starch
    • A dash of White Pepper
    • A dash of Sesame Oil

DIRECTIONS FOR VEGETABLE  

  1. Butterfly the egg-plant.
  2. De-seed the chilli / lady’s fingers length-wise.
  3. Cut capsicum into 8pcs.
  4. Coat the inside of the vegetables with potato starch.

DIRECTIONS FOR PASTE FILLING         

  1. Mix in the seasonings and add in the minced meat fish pastes.
  2. Stir until mixture is sticky.
  3. Stuff the vegetable with the filling.
  4. Heat pan with some oil and pan fry wish filling facing down for 2 minutes.
  5. Add in 1tbsp water and cover the pan.
  6. Simmer for few minutes.
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Crispy Chicken Strips

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09
Mar

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Crispy Chicken Strips

by Chris Ng

Satisfy your hunger with these easy-to-make oven baked crispy chicken strips!

Cuisine : European  Course : Appetizer  Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins  Serves : 4 Chicken Strips

INGREDIENTS                                          

  • 4 no Chicken Strips
  • 1 no Egg (Beaten)
  • 50g Flour
  • 50g (Panko)
  • 2 tbsp Grated Parmesan

DIRECTIONS 

  1. Pre heat oven 200 degrees.
  2. Add salt and pepper into chicken. Ensure well- seasoned.
  3. Add strips into flour, dust off excess.
  4. Dredge the floured strips into egg wash and then into panko. Set aside.
  5. Heat up oil in a shallow pan. Add the strips in.  Fry still golden brown.
  6. Remove strips and place on baking tray. Sprinkle parmesan cheese.  Baked in oven for 5 minutes.
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HK Char Siew Chee Cheong Fun

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02
Mar

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HK Char Siew Chee Cheong Fun

by Julie Yee

You can now enjoy handmade, piping hot Char Siew Chee Cheong Fun from scratch with Chef Julie’s recipe!

Cuisine : Asian  Course : Appetizer  Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins  Serves : 2-4 Servings

INGREDIENTS                                          

  • Group 1
    • 160g Rice Flour
    • 2 tbsp Tapioca Flour
    • 1 tbsp Wheat Starch (Tang Mien Fen)
    • 900g Water
    • 1 tbsp Shallot Oil/ Sesame Oil
    • 1 tsp Salt
  • Filling (Mixed Together)
    • 150g Char Siew (diced)/ Prawns (1/2)
    • 1 tsp Corn Flour
    • Pinch of Pepper
    • ½ tsp Sesame Oil
    • 1 stalk of Parsley
  • Gravy Sauce (Stir together)
    • 80ml Light Soya Sauce
    • 120ml Boiling Water
    • 1 tbsp Sugar
    • ½ tsp Chicken/ Dashi Granules

DIRECTIONS

  1. Mix Group 1 ingredients and strain through a sieve.
  2. Prepare a steamer.  Place a white wet cloth onto a rectangle tray (preferably with holes).
  3. Pour in a ladle of batter to form a thin layer on the cloth.
  4. Sprinkle some char siew / prawns onto it.  Steam with high heat for 3-5 minutes.
  5. Brush a little oil on clean table top / flat tray. Removethe cloth and invert the cooked chee cheong fun sheet on it.  Roll up carefully using a scrapper.
  6. Place on serving plate and pour gravy over it.  Sprinkle with shallot crisps and chopped spring onions.  Serve immediately.
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Foie Gras Creme Brulee

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02
Mar

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Foie Gras Creme Brulee

by Stephan Zoisl

Ever had a savoury Crème Brulee? This luxurious and decadent velvety Foie Gras Crème Brulee shows the perfect combination of sweet and savoury!

Cuisine : European  Course : Appetizer  Skill Level : Novice
Prep :  15 mins Cook : 55 mins Ready in : 1 hr 10 mins  Serves : 10 Portions

INGREDIENTS                                          

Goose Liver Custard

  • 200 Duck Consomme (Chicken Stock)
  • 250g Foie Gras Parfait (can use Raw Foie Gras)
  • 300g Cream
  • 150g Milk
  • 4g Iota
  • Seasoning

For Crème Brulee (Eggless)

  • 900g Crème Brulee mix
  • 4g Iota Carrageenan

Crème Brulee Mix

  • 600ml Whole Milk
  • 300ml Cream, liquid 35%
  • 2 Cinnamon Sticks
  • 2 strips Lemon Zest
  • 2 strips Orange Zest
  • 3g Star Anise
  • 1g Fennel Seeds
  • 2 Vanilla Pods
  • 225g Sugar
  • Brown Sugar

DIRECTIONS FOR GOOSE LIVER CUSTARD

  1. Place all the ingredients together except the Iota. Preheat to 80degrees and add the Iota. Strain and keep refrigerated.
  2. If no Iota, add all the ingredients together and place into a vacuum bag. Place the bag into a thermo circulator by 64degrees. Blend and strain. Give the mixture into small bowls (fill first with the duck confit, ginko beans, truffle salsa), set on a tray with a bit of water. Bake in the oven for 8-15minutes, depending on size of the baking glass.

DIRECTIONS FOR CRÈME BRULEE

  1. Combine the milk, cream, vanilla pods (cut in half and scraped out), sugar and spices into a pot – preheat to a boil, set aside to infuse the milk with all flavouring compounds.
  2. Once cooled down, strain thru a fine chinois into another pot, add the Iota and preheat to 90degrees. Blend well (hand blender).
  3. Fill into desired bowls – bake it in the oven at 150C for 45mins.
  4. Add the brown sugar and burn with a blow torch.
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Roast Beef with Pommery Mustard Finger Sandwiches

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02
Mar

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Roast Beef with Pommery Mustard Finger Sandwiches

by Veronica Cherry

Prepare a stellar Roast Beef with Pommery Mustard Finger Sandwiches for an afternoon tea get-together with your friends! Make your own Roast Beef and Pommery Mustard spread for the sandwiches; and pair it with your favourite tea for the perfect harmony of flavours!

Cuisine : European  Course : Appetizer  Skill Level : Novice
Prep : 20 mins Cook : 25 mins Ready in : 45 mins  Serves : 16 Tea Sandwiches

INGREDIENTS             

  • Roast Fillet of Beef
    • 500g Fillet of Beef, fat and sinew removed (tie if required)
    • Sea Salt
    • Pepper
    • Olive Oil
  • Tea Sandwich
    • 200g Roast Beef, Sliced paper thin
    • ½ tbsp Mayonnaise
    • 1 tbsp Pommery Mustard
    • 8 Brown Bread, sandwich bread
    • Handful of Baby Spinach, thinly sliced
    • 1 medium Red Onion, thinly sliced
    • Salt
    • Pepper

DIRECTIONS FOR ROAST FILLET OF BEEF

  1. Preheat the oven to 180 C

To roast the beef

  1. Place a heavy based frying pan over a medium-high heat. Add olive oil and sear the beef on all sides.
  2. Transfer the beef into a roasting pan. Roast the meat for 25 minutes (medium well done).
  3. When ready, transfer the beef on a plate and allow to rest and cool.

To serve the beef

  1. Thinly slice the beef, arrange on a large platter and serve with some leafy green salad.

Note: This dish is to be eaten at room temperature. You can prepare the meat in advance and refrigerate the meat. Do bring the meat back to room temperature before serving.

DIRECTIONS FOR TEA SANDWICH

To make the mustard spread

  1. In a small bowl, stir together the mayonnaise and pommery mustard. Season with salt and pepper.

To prepare the sandwiches

  1. On a clean work surface, spread 4 of the bread slices with the pommery mustard mixture. Top a layer of baby spinach and onions on the bread, then add a layer of roast beef. Season with salt and pepper if required.  Top each with one of the remaining bread slices.
  2. Using a serrated knife, trim the crusts off the sandwiches. Cut the sandwiches and arrange on a cake stand or serving platter. Serve immediately.
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Shellfish Bisque with Pan Seared Tiger Prawns

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02
Mar

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Shellfish Bisque with Pan Seared Tiger Prawns

by Malcolm Lee

Start your meal with a sophisticated and easy-to-cook Shellfish Bisque with Pan Seared Tiger Prawns!

Cuisine : European  Course : Appetizer  Skill Level : Novice
Prep : 10 mins Cook : 40 mins Ready in : 50 mins  Serves : 1-2 Servings

INGREDIENTS                                          

  • 100g Prawn heads/ shell
  • 10ml Olive Oil
  • 1 tsp Tomato Paste
  • ¼ tsp Carrot Diced
  • ¼ Stalk celery, diced
  • ¼ Onion, diced
  • 1 Clove of Garlic
  • ¼ Orange’s Zest
  • 50ml White Wine
  • 200ml Vegetable Stock
  • 1 Tomato, diced
  • 1 Sprig Thyme
  • 100ml Cream

DIRECTIONS

  1. Heat olive oil in a large pan and fry prawn heads and shells over medium high heat till red, add tomato paste and fry for another minute.
  2. Add the carrot, onion, celery, garlic, orange zest and fry till it’s lightly golden brown. Add white wine and reduce.
  3. Add the stock, tomato and thyme and simmer for 20 minutes.
  4. Pass through a sieve into a small pot, add the cream and simmer for a further 5 minutes. Season and serve with aioli & seared prawns and croutons.
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Topinambour Soup

Posted on by editor
23
Feb

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Topinambour Soup

by Stephan Zoisl

Topinambour Soup – Jerusalem Artichoke Soup is a show-stopping appetizer that is creamy and nutritious!

Cuisine : European  Course : Appetizer  Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins  Serves : 1-2 Servings

INGREDIENTS                                          

  • 1kg Topinambour, Jerusalem Artichoke
  • 200gm White Onions
  • 250gm Butter
  • 100ml White Wine
  • 2L Vegetable Stock or Water
  • 300ml Cream
  • 60ml Almond Oil
  • 100gm Malto Sec
  • 1 punnet Purple Shiso
  • Bay leaf, salt & black pepper for seasoning
  • Deco: Freid Artichoke Chips, Purple Shiso

DIRECTIONS FOR TOPINAMBOUR SOUP                                    

  1. Peel the topinambour (Jerusalem artichoke), cut in half. Peel the onions, cut in small cubes.
  2. Melt the butter in a bigger pot, by low heat – add the onions and sauté them without giving colour.
  3. Add the topinambour – sauté for 5minutes, season with salt, pepper and bay leaf.
  4. Add the white wine, reduce the wine by half. Add the vegetable stock or water.
  5. Boil till the topinambour are soft and blend till smooth.
  6. Taste and season again, might add a little bit of fresh lemon choose if it needs a bit more acid. Last – transfer back into the pot, add the cream – boil ones and serve.

DIRECTIONS FOR ALMOND SOUP

  1. Place the malto-sec into a blender, slowly add the almond oil. Once everything is combined, give it a strong blend.

ASSEMBLING

  1. Place the powder in the soup bowl, followed by the fried artichoke chips, garnished with purple shiso. Serve the soup in extra pot and pour into the bowl at the table.
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