Category Archives: Chinese Wok

锅锅

Shrimp Toast

A flavorful snack dish, originally from Hong Kong but mostly referred as Chinese finger food. Do try this and impress your guests ….

Cantonese Shrimp Toast

Ayesha's Kitchen

Ingredients:

  • 200gms peeled, deveined prawns (raw)
  • 1 tbspn corn flour
  • Some salt
  • Some paprika
  • Some black pepper
  • Some cracked chilli
  • Some chopped Thai chilllies
  • 2 tbspns parsley/ coriander
  • 1 tspn sesame oil/ any other oil
  • 1 tspn vinegar
  • 3 white bread slices (without sides, cut into 4 triangles each)
  • Oil for frying

Procedure:

-Chop off shrimp tails and dispose them off.

-Dice the prawns until it is almost a paste. Add all other ingredients except bread and mix well.

-Spread the shrimp paste of toasts.

-In a 3 quart pan, fill the pan up to 1/3 full with vegetable oil. Remember, when you are frying, you must not fill the pan more than half; otherwise, the oil will overflow during frying and trust me, that’s a very bad thing to have.

-The temperature is the key when frying. Using a candy thermometer, check to make sure the oil is heated up to 300 F. If you fry the toasts with oil that’s hotter than this, then they will burn. If you fry with oil that’s colder, then the toasts will be too greasy as they will soak up too much oil during frying.

-When the oil reaches 300 F, drop in the toasts. Try not to be greedy and fry only a few toasts at a time so they have room to “swim” around in the oil.

-Fry each toast for one minute or until golden brown.

-Take them out and serve hot with tartar sauce.

Serving: 

This will make 12 shrimp toasts.

Vegetable Egg Fried Rice

Vegetable Egg fried rice is a wonderful, lite dish which is ideal for dinner. Serve it with curry or grilled chicken, it will taste awesome …

Ingredients:

VEGETABLES

  • 1 cup boiled peas
  • 1 cup chopped carrots
  • ½ cup capsicum (sliced)
  • 2 sprigs of scallions

FOR RICE

  • 1 tspn black pepper
  • 1 ½ cups rice
  • Salt
  • ½ tspn Chinese salt
  • 8 tbspns soy sauce
  • 4 tbspn vinegar
  • 4 eggs well beaten
  • 4 tbspn oil

Procedure:

-Soak rice in deep water for 30 minutes and boil them. (don’t let them lose their shape)

-Crack 4 eggs in a bowl and whisk.

-Heat 4 tbspns of olive oil and fry eggs with constant stirring.

-Add all the sliced and chopped vegetables plus all the seasonings and sauces and stir well.

-After 2 minutes of stirring, add rice and mix well.

-Scoop some rice in a plate and serve hot alone or with curry.

Outcome:

Tasty and lite vegetable egg fried rice is ready to serve.

Ayesha's Kitchen

Tips:

-Cook the mixture on high heat with constant stirring.

Servings:

This will serve 3 – 4 persons easily.