Tag: Crispy

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Thai Style Crispy Chicken and Sponsorship by Le Creuset! – Delishar

I would like to start out this post by sharing with you an exciting announcement. Le Creuset is now an official sponsor of Delishar! That means more yummy creations using Le Creuset’s world renowned cast iron cookware and stoneware! 

Le Creuset is known for it’s range of gorgeous cast iron cookware. And because they were made to last, they make perfect heirloom pieces. I have never own a cast iron, but I read enough to know the many benefits of owning one. From how the pan seasons to the even heating of cast iron. You can imagine my excitement when Le Creuset decided to collaborate with Delishar. Finally, I can put my many cast iron cookbooks to use! 

First on my list, to put the cast iron skillet to good use is this crispy skin chicken dish. Because cast iron heats evenly, distributes heat, and retains heat so well, it is the perfect cookware to sear the skin on the chicken to produce a crispy golden crust. The satin black interior enamel was designed for higher surface temperature cooking. Just what I needed to achieve that crispy crackling skin. 

I can’t wait for patina (a film that develops on the surface of the enamel as a result of natural oils and fats from cooking/baking) to build up. This film will protect the surface of the skillet, and help it to achieve and maintain a non-stick coating. Which will reduce the need for oiling the surface!

When I flipped through my cookbooks, I realised that almost all of recipes are non-Asian recipes. Le Creuset products are not only for western cooking but it works equally well for Asian cooking. This recipe will be one such example. Did I mentioned what I love the versatility of stovetop to oven cooking all in a single skillet. 

Show Le Creuset some love by visiting their Facebook Page, and keep yourself informed on all the exciting promotions!

LE CREUSET LOGO

Preheat oven to 190C.
Preheat your pan on medium low heat.

While your pan is preheating, pat dry chicken with paper towels.

Season both sides with turmeric, salt, and black pepper.

Check if pan is hot by sprinkling a couple drops of water. 
If it sizzles and evaporate almost immediately, your pan is ready.
Add oil, swirl to coat pan, then add chicken thighs skin side down.
And listen to the melodic searing sound.
Allow to sear for 7 minutes or until the skin of the chicken is golden and crispy.

When chicken is searing, prepare the sauce.
Add chilli flakes, fish sauce, lime juice, coriander root, garlic, ginger, lemongrass, and brown sugar in a bowl.
Stir till brown sugar is dissolved.

When chicken is golden and crispy, remove pan from heat.
Set aside chicken pieces, and drain away the grease.
Go ahead, tap on the crispy skin of the chicken for that beautiful crackling sound.
You know you want to.

Return chicken back into pan, meat side down.
And pour in the sauce.
Bake in oven for 20-25 minutes or until chicken is done.
Allow chicken to rest in pan for 5 minutes for juices to redistribute.
Garnish with chopped coriander and serve immediately.

P.S. I hope you are enjoying the new and improved look of Delishar! I’m still trying to tie up some loose ends, so bear with me a little while more. 🙂

Thai Style Crispy Chicken

Sharon of Delishar.com

Prep Time 5 minutes

Cook Time 25 minutes

  • 6 chicken thighs
  • 1 tbsp oil
  • 4 tbsp brown sugar
  • 2 tbsp fish sauce
  • 1 tsp sesame oil
  • 2 cloves garlic pressed
  • 1 tsp grated ginger
  • 1 lemongrass minced
  • 1 tsp chopped coriander roots & stems
  • Juice of 1/2 a lime
  • Chilli flakes to taste optional
  • Chopped coriander to taste

  • Preheat oven to 190C.

  • Preheat your pan on medium low heat.

  • While your pan is preheating, pat dry chicken with paper towels.

  • Season both sides with turmeric, salt, and black pepper.

  • Check if pan is hot by sprinkling a couple drops of water, if it sizzles and evaporate almost immediately, your pan is ready.

  • Add oil, swirl to coat pan, then add chicken thighs skin side down.

  • And listen to the melodic searing sound.

  • Allow to sear for 7 minutes or until the skin of the chicken is golden and crispy.

  • When chicken is searing, prepare the sauce.

  • Add chilli flakes, fish sauce, lime juice, coriander root, garlic, ginger, lemongrass, and brown sugar in a bowl.

  • Stir till brown sugar is dissolved.

  • When chicken is golden and crispy, remove pan from heat.

  • Set aside chicken pieces, and drain away the grease.

  • Go ahead, tap on the crispy skin of the chicken for that beautiful crackling sound.

  • You know you want to.

  • Return chicken back into pan, meat side down.

  • And pour in the sauce.

  • Bake in oven for 20-25 minutes or until chicken is done.

  • Allow chicken to rest in pan for 5 minutes for juices to redistribute.

  • Garnish with chopped coriander and serve immediately.

Disclaimer: Le Creuset sponsored Delishar with the 26cm cast iron skillet in flame, as seen in the pictures above.

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Crispy Skillet Roast Chicken – Delishar

Two days ago, I posted a recipe of One Pot Spinach and Tomato Pasta on my cooking blog. I served that together with this super easy crispy skin chicken. When I said easy, I mean really easy. It only requires 4 ingredients. Salt, pepper, butter, and chicken (duh!).

When I took the chicken out of the oven, it got the husband very excited. Well, to be honest, it got be excited too! The hardest part of this recipe is the waiting time. Not waiting for it to be cooked, but waiting for the chicken to rest so that it’s juices distributes evenly. Searing the chicken skin keeps the chicken moist while it continue to cook in the oven. I regretted not taking a picture of the chicken when I carved into it. But if you make it, you’d understand why. We were way too excited (and hungry) for another picture. 

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Wash up was so easy, all thanks to my 26 cm Le Creuset Skillet. Psst, Le Creuset is currently having some awesome promotions on their cookware! Because everything was done in the skillet, from searing the chicken, to roasting, and even serving. I only had that very few things to clean up that evening. 

The whole family thoroughly enjoyed our dinner that night. Efficient cooking and lesser dishes to wash, means that I get to spend more quality time with the husband and girls! We cuddled up on the couch for a little TV time that evening before retiring for the night. Every night should be so simple, blissful, and blessed! Surrounded by love ones, and good food. It is the simple pleasures like this that makes me smile. Do you feel the same too? 

Skillet Roast Chicken Process

Skillet Crispy Roast Chicken

Delishar

  • 1.6 kg whole chicken cleaned
  • 1/4 cup melted butter
  • Salt and black pepper to taste

  • Preheat oven to 190C

  • Rinse and pat dry chicken with kitchen towel.

  • Brush on melted butter all over the chicken.

  • Liberally season with salt and pepper.

  • Heat pan on medium to medium high, then brush on remaining butter to grease pan.

  • Sear chicken on all sides, about 3-4 minutes each side.

  • Place chicken, breast side up on skillet.

  • Bake for 1 hour to 1 hour 10 minutes or until juices runs clear. (Mine was done at 1 hour)

  • To be safe, the thickest part of the thigh should reads 74C when probed with an instant read thermometer.

  • Allow to rest for 15 minutes, tented with foil before carving.

Truss the chicken if you prefer. 🙂

Skillet Roast Chicken

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Crispy Honey Soy Tofu – Delishar

Made this one afternoon for the helper and myself because she bought 3 pieces of firm tofu what was on offer. Nobody else at home consumes soy beancurd except for myself and the helper, so I felt sorry to see it sit sadly in the fridge without a purpose. Don’t get me wrong, I love my tofu and will eat tofu everyday if I can. But unfortunately too much soy is not good for my thyroid condition. Plus, it’s a little lonely eating tofu alone while the whole family neglects it. 

Since I don’t get to make much tofu at home, I took the opportunity to whip up something that I know we’ll truly enjoy, and I don’t have to feel guilty or lonely about eating it. I love how the tofu transform from a white block of nothing (that’s what the husband calls it) into this gorgeous golden pillow with soft fluffy interior. What a play of texture! 

black sweet tofu 5

And the sauce… omg don’t even get me started… that delicious sticky glaze was THE sauce for the pan-fried golden puffs! It was the perfect balance between sweet, salty, tang, and spice! I served it with plain steamed white rice, and may I say that it was one of my most satisfying meals. So simple, but so good. If you are a tofu lover, you are going to love this one. I promise.

black sweet tofu process

Crispy Honey Soy Tofu

Delishar

(Serves 4 in a multi-dish meal)

  • 2 firm / extra firm tofu sliced to 1/4 inch thickness (about 350g)
  • 2 tbsp dark soy sauce
  • 2 tbsp honey
  • 1 tsp white/rice vinegar
  • 1 tsp sambal chilli optional or to taste
  • 2 cloves garlic minced
  • 1 lemongrass ends only and sliced
  • 1 to 2 tbsp oil
  • Another 1 tsp oil
  • Chopped cilantro and fried shallot to garnish

  • Dry tofu with kitchen towel.

  • Pan fry over medium high heat until golden brown on both sides.

  • Set aside.

  • In a saucepan, add 1 tsp oil and saute lemongrass and garlic until it starts to turn golden.

  • Pour in dark soy, honey, vinegar, and chilli.

  • Give it a stir, and lower heat to simmer.

  • Allow sauce to thicken. (sauce will thicken further when cooled)

  • Drizzle sauce over golden tofu just before serving.

  • Garnish with cilantro and fried shallot.

black sweet tofu

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Perfectly Baked Crispy Lime Cilantro Wings – Delishar

Say wings, and you’ll get most people’s attention, mine included. Perhaps it’s a better way to get large crowds’ attention by loudly announcing, “CHICKEN WINGS! CHICKEN WINGS!”, then say, “Ladies and gentlemen, may I have your attention please.” Lol! I’m just kidding of course, but you know, it may just be an effective way to get people’s attention if the usual way doesn’t. 

Darn, I got diverted even before I started. That’s what wings does to me. When I see it offered on the menu, I’d forget what I was there for in the first place. Are you the same too? Especially when the description or picture of the wings screams crispy! Oh man… My mouth just started watering. As much as I like chicken wings, I’m also reminded of the amount of oil that it was deep fried in. Luckily, deep frying isn’t the only way to get drool-worthy crispy wings.

Lime Cilantro Wings 7

Since I made it a rule that deep frying is never allowed in my kitchen, it doesn’t mean that I can’t enjoy crispy chicken wings at home. I simply bake them, and this time with the help of a secret ingredient. Baking powder. Cook’s Country explains that baking powder composes of an acid and an alkali. This combination helps to draw moisture to the surface of the poultry skin. The moisture then evaporate leaving the skin crisp instead of soggy.  The acid weakens the proteins within the skin, while the alkali accelerates the browning process. In layman terms, allowing the skin to crisp and brown more quickly. 

You can use the crispy chicken wing recipe as your base recipe and toss it in whatever sauce you like. Sriracha + butter is a really good combi, but the wings taste really good on it’s own too! I left out the jalapeños in my recipe to make it kid-friendly.  So, if you like crispy wings like us, but is turned off my the gallon(s) of oil that the chicken wings are deep fried in. Or even if you have not tried crispy oven-baked wings before, do give this a try. I assure you that you’ll not miss dem deep fried wings. 

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Perfectly Crispy Lime Cilantro Wings

Delishar

  • 1 kg chicken mid wings
  • 1 tbsp baking powder
  • 3 tbsp all purpose flour
  • Salt and pepper to taste
  • Juice of 1 lime
  • 2 tbsp unsalted butter room temperature
  • 3 tbsp chopped cilantro
  • Chopped jalapeño to taste optional, I opted out for the kids

  • Clean and rinse chicken, then pat dry with kitchen towel.

  • Season both sides with salt and pepper.

  • In a large mixing bowl, whisk together flour and baking powder.

  • Then toss wings to get a thin layer of even coating on both sides of the wing.

  • Lay wings on baking wire rack and allow it to rest at room temperature.

  • Now, preheat your oven to 200C.

  • When your oven is ready, give the wings a light spray of cooking oil.

  • Bake at 200C for 20-25 minutes, then flip and bake for an additional 10 minutes.

  • Meanwhile, make a compound in a large mixing bowl by combining butter, lime juice, cilantro, and jalapeño.

  • When wings are done, add the wings in the mixing bowl with the butter compound.

  • Toss to coat wings with lime cilantro butter.

  • Drip off excess, if any, then serve immediately.

Lime Cilantro Wings ta

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Crispy Tom Yum Chickpeas – Delishar

When Mekhala Living sent me a box of their products, ideas of what I could do with it were already pinging in my mind. I was so impressed to find out that their products are all prepared, made, bottled and labelled by hand in small batches. What’s more, every Mekhala product is created in accordance with the principles of mindfulness and healthfulness. And the best part? No artificial flavours, colours or preservatives are used.

Besides healthfulness, Mekhala Living operates on social consciousness. They are committed to the farming community in Northern Thailand, from where organic, clean-farmed or natural ingredients were procured at fair prices. This creates opportunity for good working conditions, and fair practices for women from the marginalised Burmese Shan community. In return, brings improvement to their welfare.  

Crunchy Tom Yum Chickpeas

All their sauces, pastes and dressings are made vegan, with many gluten-free options. Himalayan Pink Salt is used for seasoning, which is highly prized for its mineral content and healthful properties. They are made all natural with no refined sugar, artificial preservatives, colours or flavours.

I’ve been wanting to try out crispy baked chickpeas for a long time now, because it’s such a healthy and yummy snack. Makes me think of good old Kacang Puteh, which is probably extinct now. So I jumped at the chance when I spotted Organic Tom Yum Paste and Organic Cold Pressed Coconut Oil. Knowing me, I love giving my food a little Thai twist. It takes minima effort to get it done, and doesn’t take long to finish them either!

I personally prefer removing the skin of the chickpeas, as I find that it gives a crispy finish. But this step is entirely optional, and this is the step that will take the longest time. I actually find it quite relaxing to remove the casing for some reason. Using coconut oil gives the chickpeas an extra fragrant boost. However, if you not have coconut oil, use any of your preferred oil. 

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Crunchy Tom Yum Chickpeas

Delishar

  • 1 can chickpeas 439g, drained & rinsed
  • 1-2 tbsp coconut oil
  • 1 tbsp tom yum paste read note

  • Preheat oven to 200C.

  • Dry chickpeas by rolling it between kitchen towels.

  • Pinch off skin of chickpeas (optional).

  • Lay out chickpeas on tray and drizzle coconut oil.

  • Toss chickpeas around to coat.

  • Bake for 20 minutes.

  • Remove from oven and pour chickpeas into a bowl.

  • Add tom yum paste, and toss to coat.

  • Return back to tray, and bake for another 10-15 minutes or until crispy.

If using other brands of tom yum paste. Please give it a taste test first and gauge how much to use as individual brands will have different level of spiciness and salt content.

Crunchy Tom Yum Chickpeas 2

 

Disclaimer: This post was made possible by Mekhala Living. However, all opinions are of my own.

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Crispy Skin Salmon on Spiced Couscous – Delishar

Happy 2016!! I apologise for the late wishes as it has been a while since my last post. The family and I took a vacation to spend Xmas and New year with their family in the USA. It was such a fun and fruitful trip. Fruitful not because of the shopping we did, which wasn’t a lot. Just some winter gears in preparation for our first ski trip this year. But for the wonderful time spent with family. 

The girls got to hang out with their paternal grandparents, fun uncle, and lovely cousins. I can’t elaborate how sweet and well-mannered those 2 nieces of mine are. They are super helpful and awesome babysitters! The husband and I got to spend some quality time together while they babysat. The girls made their first snow angel, snowman, and snow-pup. We had so much fun just spending time with family, and it was liberating to be disconnected from cyber-world for a while.

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Just before I left for the trip, I popped by The Alaska Guys for my supply of quality wild caught Alaskan seafood. While I was there, Kevin the owner of TAG generously suggested a giveaway for readers of my cooking blog. I’m ecstatic to share with you this giveaway. TAG is giving away 1KG of their wild caught halibut fillets valued at $82. Each fillet is fresh frozen, and individually packed for your convenience! 

When I got back home, I quickly whipped up this complete meal. It takes no time at all to cook this gorgeous dinner. Very little prep is needed, and only requires simple ingredients. I was able to complete and plate the whole meal in 30 minutes. During dinner time, the husband’s first question was, “This is fish from TAG?!” without even trying it first. He dug in without waiting for my answer, and replied himself saying, “Yup! I can so tell the difference! It’s son darn good!”. And he was right, all it needed was salt and pepper, no sauce too. Simple, and absolutely delish!

Do visit this post to read more about my write up on wild vs farmed fish. This giveaway will be just in time for you to prepare a delicious CNY meal! I hope you win this giveaway, and treat yourself and your love ones to some quality seafood this CNY! You’ll definitely be able to taste the difference in quality, and be a convert to wild caught fish like us. To take part in the giveaway, simply follow the directions of the rafflecopter widget at the end of this post. 

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Wild Salmon on Spiced Couscous

Delishar

Crispy Skin Salmon

  • 400 g salmon fillet protion into 2 fillets (preferably wild caught)
  • 1 tbsp olive oil
  • Salt and pepper to taste

Pan Roasted Vegetables

  • 6-8 spears of asparagus tough ends and skin removed
  • 8 cherry tomatoes halved
  • 1/2 zucchini quartered lengthwise
  • 1 radish thinly sliced (optional)
  • 1 tbsp olive oil
  • Salt and pepper to taste

Spiced Couscous

  • 1 cup couscous
  • 1/4 yellow onion diced
  • 1 clove garlic minced
  • 1 tbsp olive oil
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1 1/2 cup 375ml chicken broth (add 1/4 cup more if you like your couscous more moist)
  • 1 tbsp chopped cilantro
  • 1 tbsp chopped spring onion

Crispy Skin Salmon

  • Clean the salmon and make sure that salmon skin has no scales.

  • Pat dry salmon on both sides.

  • Season both sides of salmon generously with salt and pepper.

  • Turn and season the flesh side of the salmon.

  • Heat pan on med high heat with oil.

  • When oil is shimmering, reduce heat to medium.

  • Add salmon skin side down, and hold it down for 5 seconds.

  • Do not touch/move/flip fish, allow it to sear and cook until skin is crispy and released from pan (about 4 mins), before checking.

  • Flip salmon carefully and allow to cook for another 2-3 mins, or until preferred done-ness.

Sauteed Vegetables

  • Heat pan on med high then add oil.

  • Saute asparagus until slightly tender, about 3 minutes.

  • Add zucchini and saute for another 1-2 minutes or until tender.

  • Season with salt and pepper.

  • Add cherry tomatoes, and saute for 30 seconds.

  • Remove from heat, toss in radish, and plate.

Spiced Couscous

  • Heat saucepan with 1 tbsp olive oil over medium high heat.

  • Saute onion and garlic until onion is translucent.

  • Add turmeric and cumin, then saute for 15 seconds.

  • Pour in chicken stock and bring to boil.

  • Add couscous, cover, and remove from heat.

  • Let stand for 10 minutes, then add spring onion and cilantro.

  • Fluff couscous with fork to distribute herbs.

Get the pre portioned cook kit for this amazing dish and
cook it in your own kitchen! Order Now

salmon with couscous 3

To take part in the giveaway, simply complete the Rafflecopter below!

a Rafflecopter giveaway

This giveaway ends on Friday, January 22nd, 2016 at 12:00 a.m. Singapore time (GMT+8). The winner will be selected by random.org and will contacted by email. If there is no response after 48 hours, another winner will be selected. Self-collection required for giveaway prize at my convenience. As such, this giveaway is open to Singapore entrants only.

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Bacon Wrapped Stuffed Chicken with Crispy Baked Potatoes (Whole30) – Delishar

Bacon wrapped stuffed chicken with homemade roasted red pepper sauce, served along side crispy baked potatoes, and sauteed baby beans. If I have to rank the meals we had while we were doing Whole30, this has got to be in the Top 5.  A steep competition with 40 Cloves Chicken and The Best Chicken Cobb Salad. It requires quite a bit of work, but all that effort was well worth it. There are 4 recipes required to put together this meal. I’ll be skipping the baby beans recipe, and sharing the other 3 recipes in this post. 

The potatoes were the best baked potatoes I’ve ever made. That step of fluffing the potatoes before baking it was just genius. My girls who aren’t fans of baked potatoes could not get enough of it after I coaxed them to try one. They said, “Mmmm, mom… I like these chippies.”, while they try to fight daddy for the few extras on the tray.

You can purchase ready made roasted pepper. But it’s tough to find compliant ones. Plus a bottle could easily set you back about $8, as compared to $1.30 for a fresh red pepper. Just let it roast on top of the flame while I got the other ingredients ready. Rotate it every now and then to get an even char. Give it time for the pepper to cool in the ziplock bag. This will make the removal of skin much easier.

Don’t even get me started on that bacon wrapped stuffed chicken. I mean, it’s wrapped in BACON! How can it not be delicious?! HOW?! Plus mushrooms in the stuffing? Salivating yet? hehe Don’t skip the step of pounding out the chicken. It ensures that the chicken breast remains tender while it cooks. And facilitates even cooking when the chicken is of equal thickness. Plus it’s always easier to have more surface area when stuffing it. 

Serve the chicken with the red pepper sauce, and crispy potatoes with some greens of your choice. I served mine with sauteed baby beans with garlic salt, onion powder, and black pepper. Let’s get cooking.

Roasted Curried Red Pepper Sauce

delishar

  • 1 red pepper
  • ½ cup chicken broth
  • 1 tsp curry powder
  • 1 tsp carob powder
  • Salt and pepper
  • ¼ yellow onion
  • 2 cloves garlic smashed
  • 1 tsp olive oil

  • Make sauce by placing red pepper directly over the burner and char skin all over.

  • Place the charred pepper in a food safe zip lock, seal, and allow to cool.

  • When cooled, peel off charred skin, do not wash it! You will be tempted, just wipe it off with a paper towel if needed. The skin should come off quite easily.

  • Remove the core and seed, and discard it.

  • Chop pepper into smaller pieces.

  • In a saucepan over medium high heat and olive oil, saute onion and smashed garlic until onion is soft and translucent.

  • Add roasted pepper and cook for a minute.

  • Pour in stock, curry powder, salt and pepper.

  • Bring to boil, and allow to simmer on low heat for 5 minutes.

  • Then blend with immersion blender or transfer to blender to blend until smooth.

Bacon Wrapped Stuffed Chicken + Crispy Potatoes

Delishar

Whole30 approved

Filling

  • 3 cups chopped kale
  • 2 cups chopped button mushrooms 200g
  • ½ tsp garlic salt
  • 1 tsp onion powder
  • Black pepper
  • 1 tbsp ghee
  • 2 tsp olive oil

Chicken Breast

  • 4 chicken breast
  • 12 – 16 strips of bacon about 3-4 each breast

Crispy Potatoes

  • 3 russet potatoes cubed
  • Salt and pepper
  • 2 tbsp olive oil

Bacon Wrapped Stuffed Chicken

  • Preheat oven to 200C

  • In a pan over medium high heat with 1 tbsp ghee and 2 tsp olive oil, saute mushrooms until slightly brown.

  • Add kale, season with garlic salt, onion powder, and black pepper.

  • Saute until kale has wilted, remove from heat and allow to cool.

  • Butterfly chicken and flatten with meat mallet.

  • Place 3-4 strips of bacon on prepping station, then place flatten chicken on top on the bacon.

  • Scoop about 3 tbsp of kale filling on the middle of the chicken.

  • Roll chicken carefully, making sure filling doesn’t spill out on the sides.

  • Then wrap bacon over chicken. Place it on a lined baking tray with the seam side down.

  • Bake for 25 minutes at 200C.

  • If needed, broil 2 minutes until bacon is crisp

Crispy Potatoes

  • Place potatoes into pot with enough water to cover them, and season with salt.

  • Bring it to a rolling boil, then lower heat to medium, and cook for 2 minutes.

  • Drain, return potatoes into pot, cover the pot and give it a few good vigorous shakes to fluff up the outside.

  • Drizzle the olive oil, season with black pepper, and some salt if needed.

  • Transfer to baking tray and bake single layer, for 1 hour at 200C.

Feel free to substitute white potatoes for sweet potatoes

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Crispy Baked Crabsticks (Addictive!) – Delishar

These crispy baked crabsticks don’t last a day at my home. Once it’s out of the oven, everyone at home will gravitate towards the kitchen table. It is a battle trying to fend off prying hands while I try as fast as I can to sweep the crispy snacks into containers for storing. This mama has lost so many of those battles that I resorted to only making it when I’m alone in the house now. Because it’s baked with the option of little to no oil being used, it’s a healthy snack to have year-round. Not just an indulgence during the festive.

Dodo crabstick is my personal favourite when it comes to making this delicious snack. It is a trusted brand with products made in Singapore and Halal certification. I appreciate how Dodo considers its consumers when developing its products. Dodo’s crabsticks come in 3 different packagings, each of them caters to different users.

The 800g pack is for frying and baking as it is less tightly wound together, easier to tear which makes this the choice for making this particular snack. The 250g is multi-purpose for mass consumer’s market, it can be found chilled or frozen. The 1kg pack is for soups and hotpots it’s more packed together so it will not break up and scatter in the soup after continuous boiling.

My girls brought a little container to snack on during their music lessons only to come back with pre-orders. Their music teachers are asking if I’m selling them as they’d like to order. What a compliment! I took the chance to teach my girls how to make this recipe as a thank you gift for their teachers. It’s so simple that now I have a little production kitchen going on.

By the way, the curry powder helps to coat the crabstick so it doesn’t stick to the pan. If my kids can handle the spice, it means it’s not spicy at all. You can also switch it up with paprika, turmeric, or other spices. If you are omitting it altogether, please use a non-stick pan or line with parchment paper, ‘sticking’ the paper down with some oil. This will prevent the crabstick from sticking to the pan.

Crispy Baked Crabsticks

Prep Time 10 minutes

Cook Time 20 minutes

  • 250 g Dodo Crab Stick Thawed
  • 1 tsp Curry powder
  • Oil to grease pan

  • Preheat oven 160*C fan-forced

  • Unroll crab sticks and tear into 1-2 cm pieces

  • Place strips of crabstick in a bowl

  • Sprinkle curry powder over and toss to coat

  • Pour a small amount of oil on baking tray

  • Use paper towel to grease pan to avoid sticking

  • Lay crab stick flat on the pan

  • Bake for 20 minutes until crispy

  • Cool completely before storing in air-tight container

250g – Serves 2-3 as a snack
800g and 1kg available for large batch baking

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