How To make Wafer Wrapped Prawns
12 oz Prawns
peeled & chopped
1 Green chile :
seeded and
Chopped 2 ts Oyster sauce
2 Sheets filo pastry
SAUCE:
4 tb Tomato sauce
1 t Chilli sauce
1/2 ts Sesame oil
In a bowl mix together prawns, chilli and oyster sauce. Cut filo pastry into 4 inch squares. Place a heaped teaspoon of prawn filling in the centre of each square, draw the corners of the pastry together and twist to form little bundles. Place on a floured serving plate and chill until required. To make sauce, pour tomato sauce, chilli sauce, 2 tablespoons water and sesame oil into a saucepan and heat gently for 3-4 minutes. serve hot with the prawn bundles cooked in hot oil. Recipe By : From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est
How To make Wafer Wrapped Prawns's Videos
King Tiger Prawns, Wasabi Avocado, Mango Salsa Plating at home
A quick reel to show you the most gorgeous Shrimp tartare that you can make at home. Layers of mango salsa, avocado salad because you know I’m an avocado lover ????????, spicy and creamy tiger prawns that I got from @catalanoseafood ????, mixed with sriracha kewpie Mayo, chive, red onion and rice wine vinegar, and some seasonal greens, dill and radish, lime and cilantro, chillies for extra spice, keeping things hot for Bae, of course ????.
I used my new food cylinder to stack this sky high like my vibe but you can enjoy this on a toasted slice of ciabatta or pane di casa if you wanted!
#method #plating #foodplating #avocado #shrimp #prawn #salad #mango #healthyfood #technique #tips #foodtips #avocadolove
[Eng Sub]鲜甜美味还热量低,娃娃菜卷好吃还能瘦Baby cabbage、shrimp、yam paste、tomato、delicious diet meal
▋简介
#曼食慢语
上一届课代表竞选你们还记得吗?之前说好有一个奖品是复刻粉丝的一道菜,今天我是来交作业的,做的是鲜虾娃娃菜卷。尝试下来发现确实好吃,鲜甜清淡但是不寡淡,少油少盐,非常适合想要减重减脂的你
*视频右下角可以打开字幕,点击设置→字幕→自动翻译可以获得英文字幕
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丝娃娃:
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▋配料
娃娃菜叶8片,8 piece of baby cabbage leaf
虾仁100g,100g peeled prawns
山药75g,75g Chinese yam
中号番茄2个约180g,180g tomato
玉米粒25g,25g corn kernels
盐,salt
白胡椒,white pepper
香油1/2小勺,1/2 tsp sesame oil
米酒一小勺,1 tsp rice wine
蒜头1瓣,a clove of garlic
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How to wrap lumpia evenly ✨
Deep Fried Wrapped Pork with Noodle (Thai Food) - หมูโสร่ง
Deep Fried Wrapped Pork with Noodle (Thai Food) - หมูโสร่ง
This Deep fried wrapped pork with noodle is Thai traditional food main ingredient are ground pork and egg noodle to taste have salt and fragrance from coriander root, pepper, and garlic eat with spicy sauce it delicious.
Chinese Fried Shrimp Balls Recipe | Dim Sum Thursdays | Wally Cooks Everything
My Chinese fried shrimp ball recipe is very close to one of my favorite dim sum restaurants in NYC called Hop Shing (now closed). It's very easy to make and requires not a lot of ingredients. But it does require some hands on work. Though in the end, you'll be glad you made this authentically fried shrimp ball dim sum recipe at home.
►More Dim Sum Thursday Recipes:
Shumai Pork and Shrimp -
Steamed Rice Roll with Shrimp -
Lo Bak Go (Turnip Cake) -
Bake BBQ Roast Pork Buns (Char Siu Bao) -
Pineapple Buns (Bolo Bao) -
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INGREDIENTS:
(Makes 8 to 10 fried shrimp balls)
1 kilogram large shrimps
40 grams diced pork fat
30 grams water chestnuts
1 teaspoon ground white pepper
2 teaspoon light soy sauce
2 teaspoon sugar
1/2 teaspoon pure sesame oil
1 teaspoon MSG
1 tablespoon cornflour (a.k.a. cornstarch)
Frying oil
RECIPE:
First thing you want to do is clean the little suckers. Take off the shell. Cut down the spine removing those black lines. It's the intestines which contains sand and poop. See, you do learn something new every day. This part is time consuming.
But do you really want a mouth full of shrimp poop? Me thinks not.
We still need to do a little bit of extra cleaning. Put all the shrimp into a bowl. Add two teaspoons of salt and start rubbing it into the shrimps. Run the bowl with cold tap water. The water will turn murky and dark.
That's the slime and grit coming off the shrimp. Like I said, shrimp are quite dirty.
When the water turns clearer, which should take about 4 to 5 rinses then drain and set aside.
After the shrimp spa treatment, dice up the pork fat into small little cubes. If your kitchen is on the warm side, I highly recommend leaving the pork fat in the freezer for at least 30 minutes. Trying to dice up warm piece of greasy pig fat into cubes could be dangerous to your fingers.
Especially if your occupation is hand modeling.
After you've diced up the pork fat it's best to keep it in the fridge until it's needed. Now just mince the water chestnut and set aside.
Take the shrimp and place between paper towels and pat dry. Don't be afraid to put some heavy handed pressure to squeeze out the moisture. Them shrimps ain't coming back.
Then just mash up the shrimp. You can use a large cleaver even a meat mallet will work just fine. Then start mincing them into a paste. If you want to use a food processor use the pulse setting.
There should be a paste like consistency with no large lumps of shrimp visible.
Now place into a large mixing bowl and throw in the seasoning only, ground white pepper, light soy sauce, sugar, pure sesame oil, MSG and cornflour.
Hand mix it for about 3 minutes. Use your hands moving and mixing the ingredients in a counter clockwise motion as dictated by my Asian ancestors. Then toss in the pig fat and water chestnuts and mix for another 3 minutes. Don't mix any longer because we don't want the pig fat to completely melt.
Next roll the shrimp paste into a large ball, pick it up and throw it down. You'll know you're doing it right when you hear a dop sound. Matter of fact dop is the Chinese cooking term for this technique. We do this to take out the air and compress the ingredients for a yummier texture.
To make the ball shaping a lot easier stick shrimp paste into the refrigerator for at least one hour for stiffer consistency.
Put a couple of tablespoons cornflour on a plate. Roll the shrimp meat into a ball about the size of a large egg. Roll or cover with cornflour.
Heat frying oil to 150°C or 302°F. We will be frying twice so the first fry will be a lower temperature to gently fry without over browning. Should take about 2 to 3 minutes for the shrimps to cook to a light golden brown.
Don't overcrowd your frying pot. Do two batches if possible.
For the second fry heat oil up to 163°C or 325°F. Second fry should take about 40 second to a minute. You're looking for the color to get one shade darker. And the outside will have a nicer crispy coating.
Take out and drain excess oil on a wire rack. Resist the urge to bite into one for at least a few minutes. It is best eaten when hot.
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Wafer Prawns (Using up extra wonton wrappings)(with English subtitles)
You will need:
Around 10-12 wonton wrappings
200g prawns
salt, pepper and cornstarch for seasoning