Pan Fried Crispy Prawn Rolls 香煎虾肉腐皮卷

This is what we usually order from Dim Sum restaurant. But my version is pan fried because I don't deep fry food with oil. Verdict? ...taste as good as deep fried one!

Ingredients: 



1 part of Fish Paste (I used homemade fish paste, click here for Easy Fish Paste recipe)

1 - 2 part of Minced Prawn (more prawn taste better!)

Bean Curd Skin



Seasoning:

Garlic Salt

White Pepper

Sugar

Shao Xing Wine

Sesame Oil

Soy Sauce



1 stalk Spring Onion (finely chopped)


If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method:

1. In a bowl, add all seasoning to minced prawn, mix well. Add in fish paste.

2. Use a pair of chopsticks, stir in one direction until the mixture turn gooey. Add in spring onion and mix well.

3. Cover with cling wrap and keep in the fridge at least 1 hour.

4. Prepare the bean curd skin. Refer Easy Homemade Ngoh Hiang recipe  for details.

5. Spread some meat fillings on the bottom edge of the bean curd skin. 

6. Roll up and transfer to a plate. Repeat for the rest. 

Can be keep in the freezer for later use. 

How to pan fry Crispy Prawn Rolls:

1. Heat about 1 tbsp oil in a non stick pan. Add in prawn rolls (room temperature).

2. Pan fry the prawn rolls with medium heat for about 1-2 minutes both sides or until golden brown and crisp. 

Tips: When the prawn roll is 'harden' means it's cooked! 

If you like my recipe, click here, LIKE and FOLLOW my page to receive more recipe updates. Enjoy! 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

Note: Alternatively, these prawn rolls can be air fried or deep fried with oil. :)


Some feedback from those who have tried this recipe:

By Ling Tang 

SiChuan Hot & Spicy Dumpling 红油抄手（中英文食谱）

SHIOK! .... The word that best describe this dish! 


Whenever I dine-in Ding Tai Feng restaurant, I order this.. 红油抄手. And, I finished it all by myself because my hubby didn't like anything with vinegar, son don't eat spicy food. Before I made mine, Ding Tai Feng one, I rated the best. However, I still need to add chilli in it because somehow the taste still not as good.

My homemade version, I rated the best lol....yes, best as what I like most! 

- Not too much vinegar 

- No fat and meaty dumpling because I used prawn & meat dumpling, click here for dumpling recipe.

- Super fragrant chilli oil


Yes, chilli oil is the key ingredient in this dish!

Ingredients:



煮好的云吞～食谱：Click here for Prawn Dumpling (aka prawn wonton) recipe. 


Sauce for 1- 2 servings:

1 Tbsp Chilli Oil 辣椒油

This is the key ingredient in the sauce. This chilli oil is really GOOD!

2 Cloves Garlic (mashed) 蒜头

1 1/2 tbsp Soy Sauce 酱油

1/2 tbsp Zhe Chu Vinegar 浙醋

1/2 tsp Sugar 糖

1/4 tsp Sesame Oil 麻油


Toppings:

1 Stalk Spring Onion 葱

Some Crispy Fried Onion 炸葱头



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method:

1. Mix all seasoning in a bowl. Add in cooked dumpling and toppings. Serve warm.

将全部材料混合一起，加上葱和炸葱头即可！若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

Prawn Dumpling (aka Prawn Wonton) 虾肉云吞

Something that my mom used to make for us, my favourite Wonton. My boy loves it!



Ingredients:

100g Minced Meat

6 Large Prawns (peeled, deveined, diced) 


Seasoning: 

Salt 

White Pepper

Sesame Oil

Soy Sauce

Shao Xing Wine

Tapioca Flour




Spring Onion (chopped)

Shanghai Wonton Wrapper/ Skin

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Mix tapioca flour and soy sauce to minced meat. Mix with a pair of chopsticks, stir in one direction until the mixture is gooey.

2. Add in prawn and the rest of the seasoning (mix with prawn). Add in spring onion.

3. Mix with a pair of chopsticks, stir in one direction until the mixture is gooey. 

4. Wrap the wonton as desired shape and size.

5. In a pot/ saucepan, bring water to boil. Add in wonton and cook until the wonton float, just let it cook another 20 second or so, discard water and serve with soup/ sauce/ noodles.

I normally make wonton for my boy to eat with noodles.

And this one - SiChuan Hot & Spicy Dumpling 红油抄手 for me.

Click here for SiChuan Hot & Spicy Sauce recipe.

Yummy!

DIY Video - How to make Penguin of Madagascar Fondant Figurine

Watch video here:

DIY Video - How to make Lego Movie Emmet Fondant Figurine

Watch video here:

DIY Video - How to make Singa Lion Fondant Figurine

Watch video here:

DIY Video - How to make Piglet Fondant Figurine

This was my first time making piglet. 

Piglet.....in the making...

The actual size of piglet.

Here's the video of the 'in the making' of Piglet...

French Beans Fried Egg/ Omelette 四季豆煎蛋

Ingredients:



6-8 French beans (chopped into thin pieces) 

2 Egg

2 Cloves Garlic (crushed)

Oil for cooking

Salt

Soy Sauce

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. In a bowl, lightly beat egg and add some soy sauce, mix well and set aside.

2. Heat oil in a skillet, add garlic. Fry until fragrant. Add in french beans and sprinkle some salt. 

3. Stir-fry until the french beans are cooked. 

4. Pour egg mixture over the french beans. When the edges are set, flip over and let it cook through. 

5. Remove from heat and serve immediately.

Plain Sweet Loaf - The bread that stay soft for days 甜面包

Lately, I'm experimenting the widely used method in my bread - Flour Gelatinised Method which adapted to Alex Goh, a famous Malaysian baker. 

The trick to convert normal bread recipe to flour gelatinised method is to take out 1/4 portion of the original bread flour recipe, then add 70% boiling water to this 1/4 portion.

This was the first loaf I made, small one.

Day 2, still very soft, as good as day 1.

Day 3, still soft. No need to steam/ toast/ warm the bread on day 3.
Love this!!

I had baked 2 loaves of bread using this method before I share this recipe. The first one was a small loaf and the second one was bigger. Both turned out very soft and super fragrant! and they stay as soft for at least 3 days. Even on day 3, I don't need to steam/ toast/ warm the bread. I can't tell if they'll  still stay soft on day 4 because my bread normally finished on day 3. Otherwise, it'll be kept in the fridge or turn them into Crouton!

Never ask a 6yo which one he likes, his answer is always the crunchy one!

Garlicious Buttery Crouton. One of my son's favourite snack!
Once he started one, he can't stop munching lol..

Click here for Buttery Garlicious Crouton recipe.




Ingredients:

(A)

120g Bread Flour

83g Boiling Water


(B)

360g Bread Flour

120g All Purpose Flour

150g Sugar (can be reduced if you like it less sweet)

About 1.5 tsp Salt

30g Milk Powder

About 3 tsp Instant Yeast


(C) 

195g Cold Water

90g Cold Egg


(D)

90g Unsalted Butter (softened)



(E)

Some softened butter to grease the pan and work top.



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:



Day 1:

1. Mix (A) together using a spoon. Form a rough dough. Cover and let it cool completely. Keep in the fridge for at least 10 - 12 hours.

Day 2:

2. Mix (B) in a mixing bowl. Add in (C) and knead to form a dough. Add in (A) and knead until well combined. Add in (D) and continue to knead until it passes the membrane test/ windowpane stage. 

3. Cover and let it proof for 60 minutes.

4. Transfer the dough to a lightly greased work top. Punch down. Cover with cling wrap and let it sit for 10 minutes.

5. Grease the rolling pin with some butter, roll the dough flat. 

6. Fold 2 sides in and roll up.

7. Transfer to a greased baking tin. 

I 'borrow' this loaf tin from my dad. Hahaha...obviously this is too big for my 1st loaf.

So I made a bigger one after that.

8. Cover and let it proof for 60 minutes.

9. Bake in a preheated oven 200'C, lowest rack for 35 minutes.

10. Once it's baked, remove from the baking tin. Let it cool on the rack.

11. Slice it when it's completely cooled.  If you like my recipe, click here, follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

This is the food that  Mr. Chew (my dog) couldn't resist!! lol...

Updated 5 Sept 2015 

Same recipe, baked into small buns filled with pork floss. Cute? :)

Some feedback from those who have tried this recipe:

By Maureen Koh