Monday, 5 December 2016

Crispy Prawn Fritters 香脆炸虾 (3)

Today I am trying yet another recipe for Crispy Prawn Fritters 香脆炸虾 (3)

I wanted to achieve like those in the restaurant that is crispy and yet maintain that puffiness.

This time, I went for Victoria Bake's recipe

Findings: The batter puffed beautifully.  I like the texture as it is light and crispy.

What you need:

1kg prawns (remove shell and devein with tail intact)

2 tsp salt
4 tsp sesame oil
2 tsp white pepper

200g self raising flour
30g rice flour
1 tsp salt
2 tbsp oil
40g egg white (20g + 20g)


Season prawn with salt, sesame oil, 20g egg white and pepper and let it chill for 2 hours.

Mix self raising flour, rice flour, salt together. 

Slowly add in water and mix to a thick batter.

Blend in the oil.

Slightly beat the egg white and add 20g to the batter.  Mix well.

Heat oil and dip prawn into batter, deep fry immediately.

When it is golden, remove and drain.


Note: You can see a detailed pictorial Vic's blog

Wednesday, 30 November 2016

Castella Cake 蜂蜜蛋糕

I have never eaten a Castella Cake before.  Even when I visited Hokkaido a few years ago, it never dawned on me to buy one to try.  I was curious how the texture will be.

I always wanted to bake a Castella Cake but somehow never got to do it.  Thanks to my friend who help me with some translation, I managed to get this cake out.

Am surprised that it is not as difficult as I perceived it to be and best of all, I don't need a wooden mould to bake this!

Findings: The texture is spongy but we feel that it is too sweet for us.  Thus I will lower the sugar in my next attempt.

What you need:

20g milk
20g mirin
10g salad oil
10g corn syrup
40g honey

4 eggs
120g castor sugar (will lower it)
110g bread flour


Lined 7" square pan.

In a bowl, combine milk, mirin, oil, corn syrup and honey.  Microwave at 20 – 30 sec and stir until mixture is dissolved.

Beat egg and sugar until sugar dissolved (over a bowl of hot water) and remove from the hot water bath.  Continue on a mixer and beat until ribbon stage.  Lower speed and beat for 2 mins to reduce the air bubble.

Fold in flour in two addition with the milk mixture.  Fold to combine.

Pour batter into the pan slowly, using the toothpick, draw lines across to burst any bubbles if any.  Gently drop pan to remove more bubbles.

Bake at 170°C for 45 - 50 mins or when toothpick comes out clean.  Once cooked, remove from oven and gently drop the pan a few times to prevent shrinkage.  

Remove from pan and once cool enough to handle.  Wrap it in baking paper and cling wrap it.

Let it cool in the fridge overnight.

Cut the edge off and slice cake accordingly.

Enjoy with a cup of matcha tea is the best.



Sunday, 13 November 2016

Umi Budo with crabmeat in clear broth

I still have some green caviar sponsored by  Never have I expect that tiny pack can blossom to so much.

Come to think about it, this green caviar has so many names to it.  It is also known as sea grapes, umi budo (Japanese) and Guso (Filipino - Cebu) and etc.

This time I have Umi Budo with crabmeat in clear broth.  The broth was because I wanted to extract as much flavour from the crab that I have, thus no wastage.

What you need:

1 crab, steam and extract meat (keep shells)
Capsicum, seed removed
Tomato, seed removed
Shiitake mushroom, soak
Egg tofu, cut into disk
Green Caviar (Umi Budo)


Hydrate green caviar as per instruction and soak it in iced salt water.

Place egg tofu into microwave and set at 1min.  Set aside to cool

Steam crab and extract meat.  Season with sesame oil and set aside.

In a pot, combine ½ cup of water with crab shell and shells and bring to a boil.  Sieve

Add in diced mushroom and bring to boil.  Season with salt.  Keep broth aside.

Diced capsicum and tomato into fine cubes

Place tofu on a shallow serving cup. 

Sprinkle capsicum and tomato onto tofu.

Add crabmeat and pour in broth.

Add in umi budo generously.


See you next month!