So jar gai yuen

So jar gai yuen

Golden blossoms

By
From
The Complete Asian Cookbook
Makes
12-15
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250g chicken breast, finely chopped
250g raw prawns, peeled, deveined and finely chopped
3 spring onions, thinly sliced
3/4 teaspoon salt
2 teaspoons cornflour
100g corn kernels
2 tablespoons Cha shiu, chopped, (optional)
1 small garlic clove, crushed

Batter

Quantity Ingredient
110g plain flour
1 tablespoon cornflour
1/2 teaspoon salt
2 teaspoons peanut oil
1/2 teaspoon fresh ginger, finely grated, (optional)
1 egg white
oil, for deep-frying

Method

  1. To make the batter, sift the flour, cornflour and salt into a large bowl. Add 185 ml water and beat to make a smooth batter. Stir in the peanut oil and ginger, allow to stand for 30 minutes. Just before using, beat the egg white until stiff and fold through.
  2. To make the ‘golden blossoms’, combine all of the ingredients in a bowl. Take 1 tablespoon of the mixture at a time and roll into balls.
  3. Heat the oil in a wok or large heavy-based frying pan over medium heat. Working with one ball at a time, dip it into the batter, gently shaking off any excess and then gently lower the balls into the hot oil. Deep-fry, in batches, for 3–4 minutes, or until puffed and golden. Drain on paper towel and serve hot.
  4. If not serving immediately, heat the oil again until very hot and re-fry the golden blossoms briefly to crisp and heat through just before serving.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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