I’ve made crispy fried onions and prawn stock paste in the past but here are the recipes again, for those who caught this episode of Live Asian Kitchen.
Crispy Fried Onions
INGREDIENTS:
6 large brown onions, peeled
1L cooking oil
*You’ll need – mandolin (thin setting), wok, wooden spoon, sieve, paper towels, large bowl or tray
METHOD:
- Heat oil in wok to 200°C.
- Slice onions thinly using mandolin.
- Add onion slices in smallish batches into oil. Be careful with oil as it will bubble up due to moisture content in onion.
- Fry until at least couple of shades before the final desired result; remove with sieve and scatter on paper towel-lined tray.
- Allow to cool completely before storing.
Prawn Stock Paste
INGREDIENTS:
8 cups prawn shells including heads
¾ cup chicken powder
¼ cup sugar
2 tsps pepper
½ cup peeled garlic cloves
½ cup oil
METHOD:
- Combine prawn shells and garlic cloves and fry about 2 minutes or until most of the moisture has been reduced. Add oil and fry until aromatic.
- Add all other ingredients, fry until mixed through and sugar is dissolved.
- Transfer into a food processor or Thermocook or Thermomix and blend until smooth.
- Store in refrigerator for up to 10 weeks.
- To use, reconstitute 2 Tbsps with 500ml boiling water, then strain into bowl of separately-blanched noodles etc.
Airfryer Ikan Bilis
INGREDIENTS:
1 cup ikan bilis, rinsed
1 Tbsp cooking oil
METHOD:
- Toss ikan bilis with oil.
- Cook in preheated airfryer (I used an Optimum HealthyFry) for 8 minutes at 170C.
- Pause and toss after 4 minutes to ensure even cooking.
- Remove and spread out to cool before use. Ikan bilis will crisp up further once it cools down.
*** I used an Optimum HealthyFry in this post. More details on it can be found at Prestige Home Appliances.
