Deep Fry
Prawn Toasts
You will need a food processor to make this ever popular appetizer. Best results are obtained if the bread is about two days old. The toasts are traditionally deep fried but we have included a baked version a healthier alternative. Reasonably priced raw prawns are available in the freezer sections of our supermarkets.
Crispy Prawn Fritters
For this dish you will need large, raw Tiger prawns. There is a wide variety available in all our supermarkets, both fresh and frozen, at very reasonable prices. Do remember to devein the prawns by cutting along the centre of the back and removing the black vein which runs along it. This recipe uses a … Continued
Lemon Chicken
Cantonese in origin, Lemon Chicken with its sharp, tart flavours is a popular choice in many Chinese restaurants. The sauce in this recipe is made from scratch using fresh lemons and we hope you find this a refreshing alternative to sweet and sour.
Inchi Kabin
I have only eaten this style of fried chicken in Penang and suspect it is Nonya in origin. The nonyas and babas are indigenous to the Straits Settlements of Penang, Malacca and Singapore and have their own cuisine which is mix of Chinese and Malay. This recipe uses a simple combination of three ingredients with … Continued
Thai Spicy Meatballs
Minced pork is used a lot in Thai cooking. This one uses minced pork but feel free to substitute mince beef or chicken if preferred. The finely chopped beans add crunch so do try and include them. Serve as a snack or as an appetiser.
Thai Spicy Sweet and Sour Fish (Sam Rod)
This is a refreshing dish with a combination of contrasting flavours. Sam Rod literally means spicy, sweet and sour (three tastes). Do replace whole fish with fish steaks if preferred. If fish such as cod is used, we suggest it be pan fried instead.
Crispy Chilli Beef
<p>There are many ways to prepare this popular Szechuan dish. Traditionally the beef is stir-fried in a wok over low heat until crispy. A quicker method to achieve the same results is to deep fry the beef and then stir- fry it with the vegetables. All the vegetables in this dish are to be cut … Continued
Emerald Chicken
Toey or Pandan leaves are used in many sweet and savoury dishes of Thailand and Southeast Asia. In this recipe, they are used to wrap up marinated chicken thighs and then deep fried. The leaves impart their wonderful aroma and flavour to the chicken resulting in a truly delightful starter. Traditionally, chicken thighs are used … Continued
Crispy Seaweed with Toasted Sesame Seeds
A popular restaurant starter, Crispy Seaweed is actually deep fried spring greens. Try making this at home for a cheap and easy starter or use it as a garnish for other appetizers.