Recipe Description
Welcome to ‘Shop Kuali Recipes’, proudly brought to you by Kuali and Tesco, our trusted partner.
Shop Kuali Recipes is an answer to busy professionals out there looking for convenience when shopping for quality ingredients, paired with a simple yet delicious recipe. Bundled recipes chosen are meal planners designed for two persons cooking three times a week. Cooking for more? Simply double up the recipe ingredients!
Check out this week’s meal plan, the ‘CNY snaccs you need’ series:
Fried Crab Stick – this recipe uses filament crab stick usually made from fish paste. It is full of flavours, very crispy after fried and superb addictive.
Chicken Floss Roll – all you need is oil to fry it and then get ready to indulge it.
Chinese Peanut Cookies – this addictive cookie is less fattening and has a melts-in-the-mouth texture.
Save this recipe to refer to later and check out at our Trusted Partner, Tesco.
Want more meal planners? Check out the full listing at Shop, Cook, Eat, Repeat.
Recipe Ingredient
- Fried Crab Stick
- 1 packet of filament crab stick
- peanut oil/blended oil
- Chicken Floss Roll
- 1 packet frozen chicken floss roll
- peanut oil/blended oil
- Chinese Peanut Cookies
- 180g peanut oil/vegetable oil
- 130g all purpose flour
- 50g icing sugar
- 2 tbps of granulated sugar
- 1 tps salt
- 225g peanut
- 1 egg (egg wash)
Instructions
- Defrost and unwrap crab sticks packaging. Unroll and peel into thin strips.
- Set aside or put in the refrigerator to air dry for around 2 hours. (prevent oil splatters)
- Heat a deep pan/wok with oil to 160℃-170℃, distributed strips evenly on hot oil, fry in small batches. (To prevent sticking do not stir immediately, do so gently after 10-20 seconds.)
- Deep fry over medium heat until golden brown.
- Drain excess oil on the paper towel, allow them to fully cool before storing in an airtight container.
- Do not defrost the chicken floss roll. Heat a deep pan/wok with oil to 160℃-170℃.
- Deep fry for 4-5 minutes or until golden brown.
- Drain excess oil on the paper towel, allow them to fully cool before storing in an airtight container.
- Combined all dry ingredients into a big bowl and mix well.
- Slowly add in the peanut oil and use your hand to mix and knead it into a dough.
- Scoop out about 1 tbsp of dough and roll them into small cookie balls. Place them on a baking sheet, leave a 1-inch gap between each cookie balls.
- Lightly beat 1 egg yolk, then brush a little bit of the egg yolk on top of each cookie.
- Bake the cookies in the preheated oven with 180 °C for about 20 minutes, or until they turn a nice golden brown color.