• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Description

This tasty dish is a combination of prawns, chicken and enoki mushrooms. Whip this up for a delightful treat for your family and friends. This recipe was first published in Amy Beh’s column, Cook’s Nook.

 

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Recipe Ingredient

  • For the prawns
  • 1 sprig curry leaves
  • 4-5 dried chillies (soaked and seeded)
  • 1 tbsp dried prawns (rinsed and chopped)
  • 1 tsp shallot (chopped)
  • 1 tsp garlic (chopped)
  • 1 tbsp onion (coarsely chopped)
  • 1 tbsp cili padi (chopped)
  • Seasoning for prawns
  • 1 tsp chicken stock powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp sugar
  • For the chicken
  • 250 g chicken breast meat (sliced)
  • 1 tbsp cili padi (chopped)
  • 2 tbsp spring onion (chopped)
  • 1 tsp black pepper (coarsely ground)
  • 1 tbsp chilli powder
  • Batter for chicken (combined)
  • 30 g self-raising flour
  • 10 g quick cooking oats
  • 10 g cornflour
  • 1 tsp chicken stock powder
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1 tsp ground cayenne pepper
  • 1/4 tsp pepper
  • For the enoki mushrooms
  • 100 g enoki mushrooms
  • 1 tbsp sesame oil
  • 1 tsp garlic (chopped)
  • 1 tsp ginger (chopped)
  • 1 cili padi (chopped)
  • 1/4 tsp salt
  • 1/2 tsp Coarse ground black pepper
  • 2 tbsp spring onion (chopped)
  • Batter for the enoki mushrooms (combined)
  • 65 g plain flour (extra for dusting)
  • 20 g rice flour
  • 1 tbsp tapioca flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Pinch of sugar
  • 125 ml water

Instructions

    To Prepare the prawn
  1. Heat 1-2 tablespoons oil in a wok to fry curry leaves and dried chillies until fragrant. Remove and set aside.
  2. Reheat the oil remaining in the wok. Add in prawns. Cook until fragrant and slightly cook-ed through. Remove prawns.
  3. In the same wok, fry the dried prawns, shallot, garlic, onion, cili padi and seasoning. Add the fried curry leaves, dried chillies and prawns. Toss well before dishing out. Set aside.
  4. To prepare the chicken
  5. Put the batter mix in a large re-sealable bag. Toss the chicken in. Seal the bag and shake well to ensure chicken slices are well coated with the batter. Set aside for about an hour.
  6. Heat enough oil in a wok and deep fry the marinated chicken pieces until golden brown or cooked through. Remove and toss together with the cili padi, spring onion, black pepper and chilli powder. Set aside.
  7. To prepare the enoki
  8. Trim the base off the mushrooms and separate them.
  9. In a large bowl, mix the batter ingredients together.
  10. Heat enough oil in a wok for deep frying. Dust the enoki stalks with some plain flour.
  11. Using chopsticks or thongs, pick up some enoki and dip them into the batter before dropping into the hot oil.
  12. Deep fry until golden brown and crispy. Remove to drain on paper towels to remove any oil.
  13. Heat the sesame oil in a non-stick pan. Sauté garlic, ginger and cili padi. Add the enoki fritters and season to taste with salt and black pepper. Lastly, toss with the spring onion.
  14. To serve
  15. Arrange the three dishes on a serving platter.

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