Crispy fried Soft Shell Crab
Treat on a plate for those seafood fans
Ingredients
3 soft shell crabs
A dusting of corn flour
Oil, for frying
½ an onion, chopped
1 green chilli, chopped
A pinch of salt
A pinch of mono sodium glutamate
A sprinkle of sugar
½ tbsp five spice powder
Method
- Dust the soft shell crabs with corn flour and deep fry till crisp.
- Heat the wok and add oil, onion and chilli.
- Add fried crab , season with salt, mono sodium glutamate, sugar and five spice powder.
- Let it cook for 10 minutes and serve hot.
Burnt Garlic chilli prawns
Succulent prawns laced with the aroma of burnt garlic and chilli
Ingredients
400 gm prawns (approx 10 pcs)
Oil to fry
A dusting of corn flour
A pinch of salt
A pinch of mono sodium glutamate
6-8 cloves garlic, minced
A sprinkle of sugar
2 greenchilies, chopped
Method
- Dust the prawn with corn flour and deep fry.
- Sauté garlic in oil on low flame for the burnt garlic flavour.
- In a hot wok, add a little bit of oil. Add fried prawn, salt, mono sodium glutamate, sugar, chilli and the burnt garlic. Sauté for a few minutes.
- Serve hot.
Lotus Stem Honey Chili
Lotus stem and honey are a match made in heaven
Ingredients
200 gm lotus stem, diced
A dusting of corn flour
Oil to fry
6-8 cloves of garlic
2 tbsp chili paste
5-8 long dried chilies
A pinch of salt
2 tsp vinegar
A sprinkle of sugar
4 tsp tomato ketchup
4 tsp honey
For garnishing -spring onions
Method
- Dust the sliced lotus stem with corn flour and deep fry.
- In a wok add oil, dried chilli, garlic, chilli paste, tomato ketchup, salt, sugar, vineger and honey. Sauté well.
- Add the fried lotus stem and toss well. Let it cook for two minutes.
- Garnish with chopped spring onion.
Barbecued Pork Ribs
Juicy pork ribs bursting with spectacular Chinese flavours
Ingredients
300 gm pork spare ribs
3 tbsp barbecue sauce
1 tbsp dark soya sauce
For marinade
A pinch of salt
A pinch of mono sodium glutamate
A sprinkle of sugar
1 tsp Hoisin sauce
1 tsp Oyster sauce
4 cloves of garlic,minced
½ inch ginger, minced
A handful of coriander, chopped
A handful of spring onions, chopped
1 tsp five spice powder
Orange rind, chopped
Method
- Combine all the ingredients for the marinade and rub it on the pork ribs.
- Let it rest in the fridge for 5-6 hours.
- Steam the pork ribs for 45 minutes.
- Remove from the steamer and let it cool.
- In a wok, add barbecue sauce, dark soya sauce and steamed pork ribs
- Toss well and serve.