Sunday, 14 April 2013

Deep-Fried Kai-Lan 炸芥兰

Deep-Fried Kai-Lan 炸芥兰

Kai-lan cooked in two different ways, topped with X.O. sauce

Recipe source :  Replicated from a restaurant.


500g kai-lan
1/2 tbsp shredded ginger
1 tbsp minced garlic
2 tbsp cooking oil
1 tbsp X.O. sauce
Additional oil for deep-frying kai-lan



1 tsp light soya sauce 1 tsp oyster sauce
1 tsp sugar
1 tbsp shao hsing wine
1 tsp corn flour

Mix the above seasoning ingredients in 1 Chinese rice bowl of water 

Fresh kai-lan

How To Prepare the Kai-Lan


1. Clean, wash and separate the kai-lan leaves from the stem. Remove the hard parts of the stem. Cut them into sections.
2. In a pot, boil 1.5  litres of water with 1/2 tsp of lye water or kan sui. Parboil the kai-lan for 5 minutes.
3. Drain away the yellowish water and rinse the kai-lan. Set aside.
4. Cut the leaves into fine shreds.
5. Heat up oil for deep-frying. Deep-fry the kai-lan until crispy. Set them aside. 
6. In a clean wok, heat 2 tbsp cooking oil.
7. Saute the ginger and minced garlic until fragrant.
8. Add in the kai-lan stems and seasoning. Cook until almost dry. Dish up on a plate.
9. Place deep-fried kai-lan leaves on top.
10. Sprinkle with X.O. sauce.
11.  Serve. 

Crunchy stems and crispy leaves

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