Saute Oyster Dices in Sesame Puff
What You Will Need
Ingredients
- Oyster Meat [diced] 120 g
- Minced Chicken 90 g
- Red Bell Pepper [finely diced] 90 g
- Carrots [finely diced] 50 g
- Water Chestnut [finely diced] 25 g
- Pine Nuts [toasted] 50 g
- Lee Kum Kee Minced Garlic 2 tsp
- Chopped Shallots 2 tsp
- Dough
- Plain Flour 250 g
- Baking Powder 2 g
- Instant Yeast 2 g
- Oil 30 g
- Lee Kum Kee Char Siu Sauce 1 tbsp
- Water 100 -120 ml
- Sesame Seeds Adequate
Marinade
- Lee Kum Kee Premium Oyster Sauce 1 tbsp
- Lee Kum Kee Pure Sesame Oil 1 tsp
Sauce Mix
- Lee Kum Kee Premium Oyster Sauce 1 tsp
- Lee Kum Kee Char Siu Sauce 1 tbsp
- Lee Kum Kee Pure Sesame Oil 1 tsp
- Cornstarch 1 tsp
- Water 2 tbsp
Made with
Lee Kum Kee products
How to make it
-
Puff:
Knead 200g plain flour with baking powder, yeast and water to form a soft dough.
Mix the remaining 50g plain flour with the oil to form the oil paste. Divide the soft dough into 8 portions.
Roll out each to around 5mm thick. Brush the oil paste onto it and roll up.
Flatten and roll out again. Brush with some Char Siu Sauce and roll up.
Flatten again and roll to oval shape puff. Brush with water and dust with sesame seeds on one side.
Arrange on an oiled baking sheet and bake in preheated 220 degree oven for 15 minutes until golden.
-
Fillings:
Marinate the chicken. Blanch the oyster meat in boiling water and drain.
Stir fry garlic and shallots in 2 tbsp oil. Add chicken and oyster and toss until cooked.
Add bell pepper, carrots and water chestnut. Stir fry for a minute and stir in sauce mix.
Heat through. Sprinkle pine nuts and mix well as fillings.
-
Fill in the sesame puff to serve hot.
You May Also Like
Garlic Chicken Linguine with Sesame Oil
- Difficulty
25 mins
50
Sesame Oil Scrambled Eggs with Longan
- Difficulty
10 mins
50
Hong Kong Style Curry Street Food
- Difficulty
20 mins
1