Ingredients (serves 4):
150g medium-sized prawns, shelled, deveined and chopped
2 ears of Pasar sweet corn, peeled
2 shallots, peeled and chopped
1 tbsp chopped spring onions
1 red chilli, sliced or chopped
300g flour
1 tsp baking powder
375ml water
Oil for deep-frying
Salt, to taste
Pepper, to taste
Method:
1.Sift flour and baking powder into a bowl. Add salt and pepper. Slowly stir in water to obtain a thick batter (the batter should slowly drip off the spoon).
2. Add prawns, shallots, sweet corn, spring onions and chilli to the batter, and stir until well mixed.
3. Heat oil in a wok over medium-high heat. Drop 1 tablespoon of batter into the oil and fry in batches for about 4 to 5 minutes until golden brown. Remove fritters from heat and drain on paper towel. Serve with chilli sauce or tomato ketchup.
Tips:
To remove the kernels from the cob - hold it upright and cut the kernels straight down with a sharp knife.
Recipe source: Today newspaper (6 Jul 2006)
Steamed dumplings
Ingredients (serves 2):
10 FairPrice dumplings
1 litre chicken stock (use stock cube or canned chicken stock)
1 tbsp wolfberries, soaked
2 small carrots, peeled and sliced
4 pieces Chinese cabbage, cut into squares
1 cup shimeji mushrooms (or button mushrooms)
Spring onions, chopped
Method:
1. Steam dumplings for 5 minutes. Meanwhile, bring the chicken stock to a boil. Add wolfberries and boil for 5 more minutes.
2. Add carrots, boil for 5 minutes, then add cabbage and mushrooms. Lower heat and simmer for 2 minutes.
3. Add dumplings into the soup and simmer for 1 minute. Garnish dumpling soup with spring onions and serve hot.
Tips:
Other ways to prepare these dumplings.
You can steam them for 5 to 8 minutes, and serve them with vinegar and shredded ginger or finely chopped garlic.
Alternatively, pan-fry the dumplings for 3 to 4 minutes, and pour 2 tbsp of water around them, cover the pan and cook for another minute.
For a tasty party snack, deep fry the dumplings until golden brown, drain and serve hot.
Recipe source: Today newspaper (23 Nov 2006)
10 FairPrice dumplings
1 litre chicken stock (use stock cube or canned chicken stock)
1 tbsp wolfberries, soaked
2 small carrots, peeled and sliced
4 pieces Chinese cabbage, cut into squares
1 cup shimeji mushrooms (or button mushrooms)
Spring onions, chopped
Method:
1. Steam dumplings for 5 minutes. Meanwhile, bring the chicken stock to a boil. Add wolfberries and boil for 5 more minutes.
2. Add carrots, boil for 5 minutes, then add cabbage and mushrooms. Lower heat and simmer for 2 minutes.
3. Add dumplings into the soup and simmer for 1 minute. Garnish dumpling soup with spring onions and serve hot.
Tips:
Other ways to prepare these dumplings.
You can steam them for 5 to 8 minutes, and serve them with vinegar and shredded ginger or finely chopped garlic.
Alternatively, pan-fry the dumplings for 3 to 4 minutes, and pour 2 tbsp of water around them, cover the pan and cook for another minute.
For a tasty party snack, deep fry the dumplings until golden brown, drain and serve hot.
Recipe source: Today newspaper (23 Nov 2006)
Jam cookies
Ingredients (makes 30 to 36 pieces):
175g butter
1/2 cup icing sugar
1 tsp vanilla extract
1 cup flour
1/2 cup FairPrice cornflour
1/2 cup ground almonds
1/2 cup FairPrice Gold Jam
Method:
1. Use an electric mixer to cream butter and sugar until light and fluffy for 3 minutes. Beat in vanilla extract.
2. Sift flour and cornflour into a bowl. Then, in batches, beat flour into the batter until just combined.
3. Fold in ground almonds until well combined. Chill dough for 3 to 4 hours.
4. Shape into small balls and flatten slightly. Place balls about 2cm apart on baking tray lined with baking paper.
5. Bake cookies at 180 deg C for 15 minutes.
6. Remove from oven and allow the cookies to cool on wire racks. To assemble, spoon jam onto a cookie and sandwich it with another.
Tips:
Alternatively, just before putting the cookie dough in the oven, press a finger in the centre of each ball to make an indent. When the cookies are baked, spoon some jam into the hollows.
You may prefer to use other types of ground nuts such as hazelnuts and walnuts as a substitute.
Recipe source: Today newspaper (16 Nov 2006)
175g butter
1/2 cup icing sugar
1 tsp vanilla extract
1 cup flour
1/2 cup FairPrice cornflour
1/2 cup ground almonds
1/2 cup FairPrice Gold Jam
Method:
1. Use an electric mixer to cream butter and sugar until light and fluffy for 3 minutes. Beat in vanilla extract.
2. Sift flour and cornflour into a bowl. Then, in batches, beat flour into the batter until just combined.
3. Fold in ground almonds until well combined. Chill dough for 3 to 4 hours.
4. Shape into small balls and flatten slightly. Place balls about 2cm apart on baking tray lined with baking paper.
5. Bake cookies at 180 deg C for 15 minutes.
6. Remove from oven and allow the cookies to cool on wire racks. To assemble, spoon jam onto a cookie and sandwich it with another.
Tips:
Alternatively, just before putting the cookie dough in the oven, press a finger in the centre of each ball to make an indent. When the cookies are baked, spoon some jam into the hollows.
You may prefer to use other types of ground nuts such as hazelnuts and walnuts as a substitute.
Recipe source: Today newspaper (16 Nov 2006)
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