Tag Archives: Snacks

Shrimp Toast

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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.

Chicken Nuggets Recipe 1

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This how to make healthy chicken nuggets, the Ayesha’s Kitchen Way ….

Ayesha’s Kitchen

Ingredients:

  • 2 large chicken breasts (skinless and boneless)
  • Some salt and pepper for seasoning
  • 2 eggs
  • 1 cup flour
  • 1 ½ cups bread crumbs (fine)
  • Oil for shallow frying

Procedure:

-Cut chicken breasts in chunks and process them in chopper.

-Add seasoning and give it another chop.

-Now in a bowl whisk two eggs. Season the breadcrumbs with some salt and pepper if you want to.

-Now take very little amount of minced chicken and shape it into a bowl. Roll it into flour, dip it into egg and then roll it into bread crumbs and shape it like a nugget.

-Do the same with rest of the meat. This will make approximately 16 – 20 nuggets.

-Now heat some oil in a frying pan and fry them for approximately one minute per side or until they are golden brown.

-Serve hot with chilli garlic sauce, tomato ketchup or any other dip of your choice.

Storage:

-You can store it covered in the freezer. Make sure you spray or glaze the storage box with some oil and then freeze.

-Do not microwave/defrost them before frying.

Wicked Wings

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This is the fruit of my research on KFC wicked wings recipe…… This recipe tastes exactly the same…..

Chicken Wings

Ayesha’s Kitchen

Ingredients:

FOR WINGS

  • 1 kg chicken wings (wingettes and drumettes)(with skin)
  • 1 tbspn red chilli paste
  • 1 tspn garlic paste
  • Some salt
  • Some red chilli powder
  • Some black pepper
  • 2 tbspns vinegar

FOR COATING

  • 1 egg
  • 1 cup corn flour

FOR CRUMBS

  • 1 cup flour
  • 1 cup bread crumbs
  • Some salt
  • Some cracked black pepper
  • Oil for frying

Procedure:

-Marinade chicken wings in the ingredients given for wings and keep aside for 12 hours.

-Now in a mixing bowl beat one egg and add corn flour to it. Mix well, avoid lumps.

-Now add marinated wings and coat well each wing.

-In a shallow dish combine the dry ingredients given for crumbs. If the bread crumbs are coarse, put them in the food processor and chop until they are very fine.

-Heat oil to 190 degrees Celsius in a deep fryer.

-Take out the wings from egg mixture and coat well with crumb mixture and fry until they are golden brown or look crispy.

-Take them out on an absorbent paper and serve hot with garlic dip or hot chilli sauce.

Papri Chaat

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Papri Chaat is a popular street food of South Asia, specially Pakistan and India. Both countries make them in different ways, Indians use curried chickpeas and raw ginger garlic paste in this recipe whereas Pakistanis use simple boiled chickepeas, this is the Pakistani version of Papri Chaat, do try this and make your day ….

Ayesha's Kitchen

Ingredients:

  • 3 cups homemade papri or market papri (broken into small pieces)
  • 1 ½ cups boiled chickpeas
  • 1 onion chopped (large onion)
  • 1 ½ cup yogurt
  • 1 tbspn sugar
  • 1 cup water
  • 1 – 2 tbspns tamarind chutney
  • 1 – 2 tbspns mint-coriander chutney (optional)
  • 1 tbspn chaat masala
  • 1 tbspn chopped coriander
  • 1 tspn roasted ground cumin seeds
  • 1 cup boiled dice peeled potatoes

Procedure:

-Beat yogurt, water and sugar until they form a smooth textured mixture.

-In a shallow glass dish, lay a layer of 2 cups of papri, then chickpeas, then potatoes, then half of the onions and then spread the yogurt mixture.

-Garnish with the rest of the papri, coriander leaves, onions, cumin seed powder, tamarind chutney and mint-coriander chutney.

-Sprinkle some chat masala on top and serve.

Fish Pakora (Recipe 1)

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Fish Pakora is another wonderful recipe of Pakistan which is popular in home cooking during the Month of Ramadan. This pakora is not available on streets and stalls, people make them at home or some posh restaurants have them on their menu card. If you want to enjoy the best taste of Fish pakora, make it at home with fresh fish and fresh herbs and spices and I am sure you are going to love this recipe …..

Ayesha's Kitchen

Ingredients:

  • ½ kg fish (Diced)(Rohu/snapper/hoki/sole)
  • 1 ½ cup besan (gram flour)
  • 2 tbspns lemon juice
  • Salt to taste
  • 1 tspn red chilli powder
  • ½ tspn cracked black pepper
  •  1 tbspns chopped mint leaves
  • 2 tbspns chopped coriander
  • 1 green chilli chopped
  • 1 tspn cracked dry coriander
  • 1 tspn cumin seeds
  • 1 tspn baking powder
  • Oil for deep frying
  • Some water for smooth batter ( ½ to ¾ cup)

Procedure:

-In a mixing bowl combine all the dry ingredients (besan and baking powder) and spices and mix well.

-Gradually add water and make a smooth, lump free batter. Now the consistency of the batter should not be runny like water or thick like dough. Make it in between, something which is easy to handle.

-Now stir in chopped herbs and chilllies.

-Add fish chunks in this mixture and keep aside for 20 minutes.

-Heat oil to 190 degrees Celsius and put each chunk separately in hot oil for frying. Make sure your fish chunks do not overlap each other.

-When they look brown and cooked take them out on an absorbent paper and serve hot with tartar sauce and lemon wedges.

Chicken Sticks

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This recipe is a wonderful appetizer for chicken lovers, do try this and make your day …

Ingredients:

  • 2 chicken breasts (boneless, diced)
  • ½ onions diced
  • 1 tomato diced
  • 1 capsicum diced
  • Some cherry tomatoes
  • Some salt
  • Some cracked black pepper
  • A pinch of red pepper flakes
  • A pinch of nigella seeds
  • 6 tbspns vinegar
  • 2 tbspns olive oil

Procedure:

-In a bowl mix all the spices and sauces and pour it over diced chicken.

-Mix well and keep aside for 20 minutes.

-Now on a bamboo skewer weave everything orderly and grill them.

-Serve them hot, on sticks, with some grilled mushrooms.

Outcome:

Tasty chicken sticks are ready to serve.

Ayesha's Kitchen

Tips:

-Use white vinegar.

-Serve them hot.

Servings:

This will serve 2 persons easily.