PRAWNS AND SCALLOPS XO STIR FRY

Ingredients

400 gms of Large Prawns (shelled, deveined and tail on)

400 gms of Scallops

2 tblsp of Sesame Oil

1.5 tblsp of Butter

6 cloves garlic chopped

150 gms Round Beans cut into one inch pieces

1 Green Capsicum cut into strips

1 spring onion chopped

150 gms garlic sprouts or stems cut into 1 inch pieces

3 tablespoons black fungus (if dried then first immerse in warm water for 5 minutes and drain)

4 tblsp XO Sauce

1 tblsp of Soy Sauce

1 Tblsp of Shao Xing Cooking Wine

1/2 Cup chicken stock

Method:

Heat a pan and add the sesame oil and butter. When hot add the chopped garlic an fry for 30 seconds. Add the prawns and fry for 4 minutes till the prawns turn pink. Remove. Now add the scallops and fry for another 4 minutes and remove.

Now add the garlic stems or sprouts and fry for a minute, then add the beans and fry for another minute. Now add the capsicum and Black Fungus for 2 minutes and then add the spring onions. Now add the XO sauce and add the soy sauce, wine, chicken stock and let it cook for 2 minutes. Now add the fried prawns and scallops, mix well . Add 1 tblsp soy sauce mix well.

Let it cook for another two minutes. Enjoy

OYSTER OMELETTE

Ingredients

16 Oysters

3 Eggs

1 Tblsp Corn Starch Mixed in little water

1/2 Onion Chopped

2 chopped green chillies

1 clove chopped garlic

1/4 tsp Salt

1/4 tsp Turmeric Powder

1/2 tsp Pepper Powder

Small Bunch Coriander leaves(chopped)

1 Stalk Spring Onions (chopped)

2 tblsp Olive Oil

1/2 tsp Garam Masala

Chilli Sauce or Sweet Chilli Sauce (as per one’s desire)

Method

Clean and wash the Oysters (remove any shell scraps). Boil the Oysters in little water about 1 cup. Drain and pat dry on paper towels.

Beat the eggs and add the corn starch paste to it. Add pepper, salt and turmeric powder and stir. Keep aside.

Place a pan on stove. Add 2 tblsp of Olive Oil. When hot add chopped onion, chopped chilli and chopped garlic. Fry for a minute and then add the boiled oysters. Fry on one side for 30 secs and then turn over. Pour the egg mixture into the pan and swirl the pan to turn all round. Sprinkle the chopped spring onion, coriander leaves and garam masala over the omelette. When the sides start leaving the pan and the underside is fried, turn the omelette over and fry for another 45 secs. Flip it over and remove to a plate. You can spread some chilli sauce or sweet chilli sauce if you want.

GINGER OYSTER MUSHROOMS WITH SHRIMP

Ingredients

150 grams Oyster Mushrooms

500 gms Shrimp (20 large Prawns)

100 gms Black Fungus (if dried, then immerse them in warm water and after 5 minutes drain them)

1/2 Bell Pepper or Capsicum (Green, Yellow, Red)

3 Asparagus

1 Spring Onion cut diagonally

75 gms ginger chopped

6 flakes garlic chopped

1 Bunch Coriander Leaves or Cilantro Chopped

Sauce:

1 Cup Chicken or Veg stock

1 Tsp Sesame seeds

1 tsp Hot chilli sauce (Siracha or any brand)

1tsp Oyster Sauce

1 tsp Soy Sauce

1 tsp Corn Starch

2 Tblsp Butter

6 tablespoon Seasame Oil

Method:

Clean and wash the Shrimp, leaving the tail on. Slightly Butterfly to Shrimp, so that they flare up when cooked.

Wipe the mushroom with wet paper towel. Then cut them into strips.

Cut the Capsicum into strips

Cut the Asparagus into small pieces about 1.5 inch

Make a sauce by adding to the stock, 1 tsp Sesame seeds, 1 tsp Siracha Sauce, 1 tsp Soy sauce, 1 tsp Oyster Sauce, 2/3 of chopped ginger and 1 tsp corn starch. Keep it aside.

Place a pan on stove and add 2 tblsp of butter and 3 tbsp of Sesame oil. When hot add the chopped garlic and 1/3 of the chopped ginger. Fry for few seconds add the prawns (pat dried previously) fry for three to four minutes till the prawns obtain a pink colour. Remove the fried prawns. Now add the Oyster mushrooms and 1 tblsp Sesame oil and fry for another 3 minutes. Remove and now fry the black fungus (fry for 3 minutes) and remove.

Add 1 tblsp sesame oil and fry the Asparagus for 3 minutes and remove. Now add 1 tblsp sesame oil and fry the bell peppers or Capsicum for 3 minutes. Add to it the fried shrimp, Asparagus and sauce mixture. Mix well and add the spring onions and fried mushrooms. Mix well and stir fry for another two minutes and sprinkle the chopped cilantro. Mix once and remove.

OYSTER MUSHROOMS WITH BEEF

Ingredients

150 grams Oyster Mushrooms

500 gms Beef (preferably tender meat like tenderloin or undercut)

1/2 tsp Baking Soda & little water

1/2 Bell Pepper or Capsicum (Green, Yellow, Red)

1 Spring Onion Chopped

1 inch ginger chopped

4 flakes garlic chopped

1tsp Oyster Sauce & 2 tblsp for later

2 tblsp Soy Sauce & 2 tblsp for later

1/2 tsp Black Pepper & 1 tsp for later.

1 tsp sugar

1/2 Salt

4 tablespoon Seasame Oil

Method:

Wash and cut the beef into thin slices about 2 inches. Add the baking soda and water. Mix and keep it aside for 20 minutes. Wash and pat dry the meat.

Make a sauce of the 2 tblsp Soy sauce, 1 tsp Oyster Sauce, 1/2 Pepper powder, 1 tsp sugar, ginger and add to the meat. Let it marinate for 20 minutes.

Wipe the mushroom with wet paper towel. Then cut them into the same size as the beef pieces. Cut the capsicum into similar size as the beef.

Place a pan on stove and add 2 tbsp of Sesame oil. When hot add the chopped garlic. Fry for few seconds add the capsicum and fry for three minutes. Now add the mushrooms and fry for another 3 minutes. Remove the mixture and then add another two sesame oil and fry the marinated beef in batches for 2 to 4 minutes. The put the beef back to the pan, add 1/2 tsp salt and 1 tsp black pepper. Continue frying for 4 minutes. Add the mushroom and bell pepper mixture, spring onions fry for two minutes. Add 2 tblsp of Oyster Sauce and 2 tblsp of Soy Sauce. Close and cook for 5 minutes.

GINGER GARLIC SAUTEED OYSTER MUSHROOMS

Ingredients

200 grams Oyster Mushrooms

4 tablespoons Butter

4 Crushed Garlic

1 Small Chopped Onion

1 Spring Onion or Green Onions

few Rosemary

few Thyme

little chopped Parsley

1/4 tsp Rock Salt

1/4 tsp Crushed or Cracked Pepper

1/4 tsp Red Chilli Flakes

Method:

Wipe the Oyster Mushrooms with a wet paper towel. Heat a pan and add 2 tablespoons of butter and fry the mushrooms on one side for three minutes. Turn over and fry other side for another three minutes. Remove. Add another two tablespoons butter and fry the second batch of mushrooms and remove.

In the same pan with the remaining butter add the crushed garlic and the chopped onion and fry for a minute. Add minced ginger and fry for another 30 seconds. Now add the fried mushrooms, spring onion, rosemary, thyme and stir fry for another 3 minutes. Now add the rock salt and crushed pepper and mix and fry for a minute. Sprinkle chilli flakes, fry for a minute and take off flame.

VEG OR EGG OR CHICKEN FRIED RICE

Ingredients

1 Capsicum

1 Carrot

8 Round Beans

Small piece Cabbage

3 table spoon frozen peas

1.5 cup cooked rice basmati rice, slightly firm, do not cook fully.

Method

Cut the vegetables (capsicum, carrot, cabbage, beans) into small cubes.

Heat a wok, add one spoons oil and fry two beaten eggs. Scramble the eggs and remove them. Add two spoons oil. Add 6 chopped Garlic and fry for 30 seconds. Add all the cut vegetables and peas and fry in the wok. Add 1/2 tsp sugar, 1/2 tsp of salt, 1 tsp of pepper powder and fry for 3 minutes .

Add the cooked rice and mix and fry for 2 minutes. Add 2 tsp soy sauce and mix. Add fried egg and chicken (boiled and cut into small cubes). Add 1 spoon vinegar, chopped spring onion and mix and remove from flame.

CHICKEN MANCHURIAN

Ingredients

200 gms of minced chicken (chicken breast or thighs)

1/4 tsp of chilli powder

1/4 tsp of pepper powder

1 tblsp Soy Sauce

1 tsp ginger garlic paste

1 Egg white

2 tblsp of cornflour

Mix well the above and keep in refrigerator for 45 minutes. Add 1.5 tblsp of rice flour and mix.

Heat a deep pan with oil for deep frying. When hot fry the chicken pieces on medium heat. When the bubbles reduce remove them onto paper towels.

Keep a pan on stove, add 2 tblsp oil. When hot add 2 tsp of ginger garlic paste. 1 chopped onion or white of spring onion. Fry for 3 minutes. Add 1 capsicum cuts into cubes.

Manchurian Sauce:

2 tblsp of Soy Sauce

2 Tblsp of Tomato Sauce

3 tblsp of Chilli Sauce

1 tsp sugar

1/2 tsp of salt

Make into a paste.

Make of paste of 2 tsp of cornflour and water.

Add the two sauces to pan and mix well. Allow to cook for 2 minutes.

Make a stock of chicken from two cubes of Chicken Stock and water (1 cup). Add to mixture and allow to bubble. Add 1 tsp of vinegar and when it starts thickening add the chicken balls and mix. Sprinkle Chopped spring onions.

If you put in more chicken stock you will have a gravy preparation, less stock will make it dry

CHICKEN IN SOY SAUCE

Ingredients

800 gms of Boneless Chicken cuts into 1 inch cubes.

Marinate with 3 tablespoons of Soy Sauce and 2 Tablespoons of Oyster Sauce. Keep it overnight in refrigerator.

3 Capsicum cut into strips

1 Onion sliced

1 Pod Garlic Sliced

1 inch ginger sliced

3 sliced green chillies

Method:

In a pressure Pan, add 3 tablespoons of coconut oil or any oil. Add 1 sliced onion. 1 Pod sliced garlic, 1 inch sliced ginger, 3 sliced green chillies, add Capsicum fry for a couple of minutes and remove.

To the same pressure pan add marinated chicken, fry for 3 minutes, add 1/4 cup water and pressure cook for 4 whistles.

In a Pan fry 3 potatoes (300 gms) peeled and cut into fingers and applied little salt.

Open the pressure pan and continue cooking till water has evaporated and the gravy thickens

Heat up a deep pan and add the chicken pieces and veg mixture. Add 3 tsps of pepper powder, mix well. Add fried potatoes and mix well. Garnish with Coriander leaves.

Chicken Lollipop or Drums of Heaven

 

Ingredients:

15 Chicken Wings ( cut them at the joints to separate into three parts- throw away the tip of the wing)

Remove thin bone from the part that has a thin and thick bone. Pull the flesh to one the end of the thick bone, to form lollipops. The other part of the wing, pull the flesh to one end of the bone.

Marinade:

1 spoon of Red Chilli paste (see Recipe)

1 tsp of Soy Sauce

8 cloves Garlic and 1 small piece ginger (paste)

1 tsp pepper powder

1 tsp vinegar

1 tsp salt

Marinate the lollipops with the above marinade for an hour.

Batter:

1 cup Cornflour

1 cup Standard Flour or Maida

1 egg

3 tblsp oil

1 spoon Red Chilli Paste

1 tsp salt

Add Sufficient water to form thick batter of pouring consistency. Keep aside for half hour

 

Frying

Heat sufficient oil in a deep pan. Dip the lollipops in the batter and drop them in the hot oil. Do not crowd them. Fry in batches on medium heat. Keep turning them so that they are fried on all sides. Remove onto paper towels to absorb the oil.

Serve with Schezwan Sauce (see recipe). Garnish with chopped onions leeks and lemon wedges. Cover the tips with pieces of Aluminium Foil. This is only for presentation.

Schezwan Sauce

Ingredients:

6 Tablespoons of Red Chilli Paste ( see my recipe for Red Chilli Paste)

5 tablespoons Sesame Oil

12 cloves finely chopped garlic

1 small piece (1 inch) finely chopped ginger

1 small onion, finely chopped

2 tablespoons finely chopped celery

1 cup water

1 tsp pepper powder

2 to 3 tablespoon brown sugar

1 tblsp Soy Sauce

1 tblsp vinegar

1 tsp salt

Method:

Heat Sesame Oil in a pan and when hot add the ginger and garlic. Saute for a minute and add the chopped onion. Saute till the Onions turn translucent. Now add the Red Chilli Paste and mix well, fry for a minute. Add water and the rest of the ingredients. Cook for five minutes. Check for salt, vinegar and sugar. The taste should be spicy, sweet and tangy.

When cool, store in sealed container in refrigerator. Good accompaniment for Fried Rice, Chicken Lollipop etc.