These lip-smacking appetizers from the Far East are unbelievably delicious and easy to toss up. Impress your guests at your next dinner party get-together with this Chinese chow.
Recipes by Golden Dragon,Taj Coromandel*
Crispy fried Soft Shell Crab
Ingredients:
3 soft shell crabs
A dusting of corn flour
Oil, for frying
½ an onion, chopped
1 green chili, chopped
A pinch of salt
A pinch of monosodium 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, monosodium glutamate, sugar and five spice powder.
-
Let it cook for 10 minutes and serve hot.
Burnt garlic Chili Prawns
Ingredients
400 gm prawns (approx 10 pcs)
Oil to fry
A dusting of corn flour
A pinch of salt
A pinch of monosodium glutamate
6-8 cloves garlic, minced
A sprinkle of sugar
2 green chilies, 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, monosodium glutamate, sugar, chili
and the burnt garlic. Sauté for a few minutes.
-
Serve hot.
Lotus Stem Honey Chili
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 chili, 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
Ingredients
300 gm pork spare ribs
3 tbsp barbecue sauce
1 tbsp dark soya sauce
For marinade
A pinch of salt
A pinch of monosodium 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.