Jicama Spring Roll

Recipe by: SH

Notes: ** Refer to "Jicama with Pork" post.

Prep Time: 30 min **

Cook Time: 20 min **

Serving Size: 4

Tools: Small pot or deep fat fryer, cooling racks

Ingredients:

Fillings. **

1 packet of spring roll wrapper

1 egg

Enough oil to fill 2/3 of small pot

Steps:

1. Prepare fillings. **
2. Place 1/4 cup fillings onto wrapper.
3. Roll diagonally from an edge, fold in sides at half way of wrapper, finish rolling, and sealing end edge by brushing some egg white.
4. Continue wrapping until you have desired amount or when wrapper runs out.
5. Heat oil in small pot. Test heat with chopstick touching bottom of pot. When bubbling is observed at bottom of chopstick, oil is ready for frying.
6. Fry two spring rolls at a time. (Or more at a time depending on size of your fryer/pot)
7. Remove spring rolls when skin turn golden brown. Rest them on cooling racks. Note that skin will darken a little more after removal.
8. Serve with tempura dip, ketchup, or chili sauce.

Chicken Corn Fritters

Recipe by: Marie Greene, Taste of Home Annual Recipes 2000 (Mod by SH and J in green)

Prep Time: 30 min
Cook Time: 30 min
Yield: 1 dozen

Tools: Deep-fat fryer/skillet

Ingredients:
1 can (15.25 oz) whole kernel corn, drained
1 cup finely chopped cooked chicken
1 egg, lightly beaten
1/2 cup milk
2 tbs butter or margarine, melted
1/2 tsp salt
1/8 tsp pepper
1 3/4 cups all-purpose flour
1 tsp baking powder
Oil for deep-fat frying

Steps:

1. Place corn in a bowl. Lightly crush with a potato masher.
2. Stir in chicken, egg, milk, butter, salt, and pepper.
3. Combine flour and baking powder. Stir into the corn mixture just until combined.
4. In a deep-fat fryer or skillet, heat 2 inch of oil to 375 degree F.
5. Drop batter by 1/4 cupfuls into oil.
6. Fry for 3 min on each side or until golden brown.
7. Drain on paper towel, keep warm.
8. Serve with any of your favorite sauces.
   

Fried "Yellow" Fish

Recipe by: SH

Prep Time: 10 min
Cook Time: 10 min
Serving Size: 2

Tools: Frying pan

Ingredients:
1 lb of fish - mackerel, salmon or your favorite
1/4 cup of tempura dipping sauce (Optional)

A:
1 tbs of turmeric powder
1/2 tbs of salt
1/2 tbs of black pepper
1 cup of all purpose flour

Steps:

1. Prepare the tempura dipping sauce per bottle instructions. (Optional)
   
2. Clean the fish.
   
3. Mix ingredients A in a bowl.
4. Dip fish pieces in the mixture. Make sure each piece is well covered with the flour mixture.
5. Heat up enough oil to cover the bottom of a frying pan.
6. Fry the fish for approximately 5 min on each side.
7. Serve with rice.

Char Koay Teow (Fried Flat Noodles)

Recipe by: SH

Prep Time: 30 min
Cook Time: 30 min
Serving Size: 4

Tools: Wok/Pan

Ingredients:
1 packet of flat rice noodles
20 shrimps, shell-off, devein
2 chinese sausage (sliced)
4 eggs
1 small packet of beansprout
4 tbs of minced garlic
1/2 cup of oil

A:
3 tbs of dark soy sauce
4 tbs of fukien rice wine
2 tbsp of salt
1 tbsp of sugar
3 tbs of sambal oelek
1 cup of water

Steps:

1. Mix ingredients A in a bowl.
   
2. Cook the noodles in a pot of water for 15-18 min.
3. Strain and mix oil in the noodles to avoid sticking. Leave 4 tbs of oil for frying.
   
4. Heat up a wok/pan with 1 tbs of oil under high heat.
   
5. Once the oil is hot, add 1 tbs of minced garlic and fry till golden brown.
6. Add in 5 shrimps and 10 slices of chinese sausages. Fry for one min.
7. Add in beansprout and noodles, portioned for one serving.
8. Mix them around and add in 4 tbs of the flavoring mixture in Step (1).
9. Continue stir fry the mixture for 2 min.
10. Crack an egg into the mixture, leave for 5 seconds, and continue stir frying for another 2 min.
11. Serve the fried noodles on a plate.
12. Repeat for the rest of the 3 servings.

Note:
High heat and fast action are strictly required. Please don't burn yourself or the house. Airing the house during/after cooking is highly recommended.

Shrimp Cake

Recipe by: SH

Prep Time: 15 min
Cook Time: 45 min
Serving Size: 24 cakes

Tools: Pan

Ingredients:
A:
2 1/4 cups of all purpose flour
2 tbs of soy sauce
2 tbs of fish sauce
2 tbs of white pepper
1 tbs of rice wine
1/2 tbs of salt

B:
1 egg
1 cup of panko (japanese bread crumb)
Shrimp - Remove the shells. A lot of work but it is all worth it. Be really careful peeling off the heads and the tails. There are some sharp pointy needles on them. After removing the shells, slice the shrimp in half and devein them.
Big frozen head-on, shell-on shrimp are highly recommended for places where fresh shrimp is a rare commodity.

Steps:

1. Mix A in a mixing bowl along with 2 1/4 cups of cold water using a whisk. Mix them well.
   
2. Add in the egg and whisk it into the batter.
3. Add panko and mix well. Check the consistency of the batter (close to the consistency of waffle batter). You may adjust it by adding more cold water or flour to achieve it.*Sorry about this :P* I usually visual inspect it by using a whisk to drip some of the batter back into the mixing bowl. Good consistency is a smooth continuous flow from the whisk down to the batter. If it drips, you have added too much water.
   
4. Heat up some oil in a flat pan, enough to cover 1/4" of the pan. The intend is for surface frying, not deep frying.
5. Using a quarter cup as measurement, dish out some batter and include one shrimp (2 halves).
6. Pour this into the heated pan and fry each side until golden brown.
7. Drain access oil from the cooked shrimp cake on a cookie rack.
8. Eat it! If it is good, CONGRATULATIONS! If not, you did not see this recipe.