Triple Gems

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.

Print Recipe
Print Recipe
For the prawns
Seasoning for prawns
For the chicken
Batter for chicken (combined)
For the enoki mushrooms
Batter for the enoki mushrooms (combined)
To preparHeat 1-2 tablespoons oil in a wok to fry curry leaves and dried chillies until fragrant. Remove and set aside.e the prawns
  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.
To prepare the chicken
  1. 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.
  2. 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.
To prepare the enoki
  1. Trim the base off the mushrooms and separate them.
  2. In a large bowl, mix the batter ingredients together.
  3. Heat enough oil in a wok for deep frying. Dust the enoki stalks with some plain flour.
  4. Using chopsticks or thongs, pick up some enoki and dip them into the batter before dropping into the hot oil.
  5. Deep fry until golden brown and crispy. Remove to drain on paper towels to remove any oil.
  6. 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.
To serve
  1. Arrange the three dishes on a serving platter.

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