mince prawns Archives - Just Julie https://www.julieolive.co.uk/tag/mince-prawns/ A Malaysian lost in Britain Tue, 09 May 2023 22:16:07 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9.4 134825744 Simply chicken wings 3 ways – Special https://www.julieolive.co.uk/2018/12/27/simply-chicken-wings-3-ways-special/ https://www.julieolive.co.uk/2018/12/27/simply-chicken-wings-3-ways-special/#respond Thu, 27 Dec 2018 13:00:02 +0000 https://www.julieolive.co.uk/?p=258 Sometimes I have crazy fancy ideas. I blame it all on watching the never ending cookery programs on television.  As a housewife who has had no training whatsoever, if I can cook this at home I am sure everyone can. I really love doing this webpage to share my ideas.  1) Deboned chicken wings stuffed …

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Sometimes I have crazy fancy ideas. I blame it all on watching the never ending cookery programs on television.  As a housewife who has had no training whatsoever, if I can cook this at home I am sure everyone can. I really love doing this webpage to share my ideas. 

1) Deboned chicken wings stuffed with prawns with plum dipping sauce to cut through the richness.
2) Deboned chicken wings stuffed with glass noodles with chilli sauce that goes so well with the noodles. 
3) Deboned chicken wing lollipops with sticky honey glaze in it’s own sauce. 

SEPTEMBER 12, 2017 BY ADMIN

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Simply chicken wings 3 ways – Special

Ingredients

  • 24 chicken wings

Chicken Wings stuffed with prawns

  • 8 Chicken wings bones removed
  • ½ tsp turmeric
  • 1 tbsp light soy sauce
  • 1 tsp chicken powder or Oxo cube

– Prawns fillings.

  • 300 g raw prawns
  • 100 g water chestnuts
  • 2 stalks spring onions
  • pinch salt and pepper
  • ½ cornstarch

Chicken wings stuffed with glass noodles

  • 8 middle of chicken wings bones removed
  • ½ tsp turmeric
  • 1 tbsp light soy sauce
  • 1 tsp chicken powder or Oxo cube

– Glass noodles fillings

  • 20 to 30 g glass noodles soak to soften then drained
  • 1 handful french beans or runner beans
  • 1 tbsp onion and garlic oils
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • salt & pepper to season

Lollipop Chicken

  • 8 chicken drumlets scrap back to expose the bone
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • 1 tsp 5 spice powder
  • 2 tbsp honey

Instructions

For the Chicken wings stuffed with prawns

  • Marinate the chicken pockets with turmeric, light soy sauce, chicken powder and salt and pepper.
  • Combine prawns, water chestnuts and mince well. Add in finely chopped spring onions and all the seasonings. Mix well and place into a piping bag. Pipe into the chicken wings pocket.
  • To cook, just pan fry in medium hot oil.

For the Chicken wings stuffed with glass noodles

  • Marinate the chicken pockets with turmeric, light soy sauce, chicken powder, salt and pepper.
  • Combine the softened glass noodles with sliced french beans, the oils, and seasonings. Mix well and stuff into the chicken wings pockets.
  • To cook just pan fry in medium hot oil.

For the lollipop chicken

  • Marinate the little chicken lollipops with soy sauce, sesame oil, grated ginger, 5 spice powder and honey.
  • To cook just place them into hot oven 200C for half an hour from room temperature. Keep the cooking juice as a dipping sauce.

Notes

Remember there’s no hard and fast rule to savoury cooking. You may need more glass noodles or prawns stuffing. It all depends on the size of your chicken wings as well. Some chicken wings are huge whilst others are tiny. Have fun trying. You can prepare the chicken wings and marinate them overnight. You can also prepare the fillings and put into piping bags ahead.
  • Prawns stuffed
  • Stuffed with glass noodles
  • Lollipop chicken

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]]> https://www.julieolive.co.uk/2018/12/27/simply-chicken-wings-3-ways-special/feed/ 0 258 Gyoza 餃子 – Special https://www.julieolive.co.uk/2018/12/26/gyoza-%e9%a4%83%e5%ad%90-special/ https://www.julieolive.co.uk/2018/12/26/gyoza-%e9%a4%83%e5%ad%90-special/#respond Wed, 26 Dec 2018 21:19:06 +0000 https://www.julieolive.co.uk/?p=139 Gyoza? Jiaozi? (餃子). The original Japanese or Chinese dumplings or even pot stickers in America?  I once made Malaysian currypuffs for hubby’s work as they were having a training day by a gentlemen from the US. He took one look at my currypuffs and pronounced ‘I love these pot stickers’ Needless to say hubby had fun informing him otherwise.  These dumplings …

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Gyoza? Jiaozi? (餃子). The original Japanese or Chinese dumplings or even pot stickers in America?  I once made Malaysian currypuffs for hubby’s work as they were having a training day by a gentlemen from the US. He took one look at my currypuffs and pronounced ‘I love these pot stickers’ Needless to say hubby had fun informing him otherwise. 

These dumplings consist of ground protein and vegetable fillings that are wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished goyza can be boiled, steamed or pan-fried. I have even seen people deep frying them.  

However I usually fry mine for a minute in a little oil before adding water and cover the pan to steam them till dry. Then I uncover and allow them to fry for a bit till the bottom is crispy with a touch of oil.  

You can substitute the fillings and marinate according to your taste.  

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Gyoza 餃子 – Special

Ingredients

Fillings

  • 100 g mince prawns
  • 100 g mince fish paste
  • 100 g mince pork
  • 1 tbsp mince ginger & garlic
  • 3 sprig spring onions cut into small
  • 3 large leave Chinese leaf cabbage cut into small

Seasoning

  • 1 tbsp rice wine
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • salt & pepper
  • 1 tbsp corn starch

Dipping Sauce

  • Black vinegar
  • chilli sauce
  • soy sauce

Wraps

  • 1 pkt I used shop bought Gyoza wrappers
  • 2 tbsp oil for frying
  • 1 tbsp garlic oil

Instructions

  • Mince all the proteins and cut everything and place into a deep bowl. Mix and let it all marinate while you tidy up your wrapping station.

Notes

These Gyoza 餃子 can be frozen. To freeze you need to arrange them in a single layer on a tray. Place in freezer and and let them freeze first before keeping them in a bag for future eats. TIP – I like to drizzle a bit of crispy garlic or ginger just before serving. TIP – A few spring onions also makes the dish comes alive.

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