Adapted from Sensations, by Sam Leong.
Ingredients
- Oil, for deep-frying
- Crabmeat, 40g
- Lychees (fresh/canned), peeled and seeded, 4
- Cornflour/cornstarch, 20g
- Onion, peeled and finely julienned, 20g
- Carrot, peeled and finely julienned, 20g
- Enokitate mushrooms, 20g
- Asparagus, finely julienned, 12 spears
Seasoning
- Chicken stock, 4 tbsp
- Seafood curry powder, 1/4 tsp
- Salt, 1/2 tsp
- Sugar 1/4 tsp
- Cornflour/cornstarch, 1/4 tsp mixed with water
Batter
- Plain/all-purpose flour, 60g
- Wheat flour (high gluten), 15g
- Baking powder, 10g
- Custard powder, 3g
- Water, 30ml
- Oil, 20ml
Instructions
- In a pan/wok, heat 1 tbsp oil.
- Add crabmeat and seasoning ingredients except cornflour, and mix well.
- When heated through, stir in cornflour mixture to thicken.
- Remove from heat and set aside to cool.
- When cool, refrigerate for 1h until cold.
- When the crabmeat is chilled, dust the insides of the lychees with cornflour.
- Stuff them with the chilled crabmeat.
- Combine ingredients for the batter.
- Add onion, carrot, mushrooms and asparagus and mix well.
- Divide the mixture into 4 portions.
- Heat the oil for deep-frying.
- Wrap each lychee with a portion of the batter-covered ingredients and deep-fry immediately, until crisp and golden brown.
- Drain well and serve hot.
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