Tag Archives: maria lee

Prawn Fritter

1 ½ lbs. prawn (shelled, thin thread of gut removed)
Oil for deep frying

½ tsp. salt

6 tbsps. flour
4 tbsps. cornstarch
2 tsps. baking powder
2 tbsps salad oil
½ tsp. salt
⅓-½ cup water

1) Wash prawns with salt water, then rinse again with cold water. Drain, and dry with cloth.
2) First cut 3 slits across the underside of the prawns, then cut a slit at the back of the prawns, removing the thin thread of gut.
3) Season prawns with salt, then dredge with a little flour.
4) Mix batter well and let it stand for 30 minutes.
5) Dip prawns in batter, then deep fry in hot oil (370F) until golden brown. Serve hot with Worcestershire sauce or catsup.

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Milk Foo Young


½ cup crab meat (2 crabs, weighing about 1 lb)
2 slices ginger, (2 stalks spring onion)
6 egg whites
1 ¼ cups milk
3 tbsps cornflour
1 oz cooked ham (finely chopped)
1 oz vermicelli
Oil for deep frying (lard for better results)

¾ tsp. salt
½ tsp. monosodium glutamate


  1. Clean crabs and steam with ginger and spring onion for 20 minutes. Pound to crush shell, extract all the crab meat from crabs.
  2. Mix milk with cornflour and egg whites, stir well and add in seasoning and crab meat.
  3. Deep fry vermicelli in hot oil until crispy; place on dish.
  4. Deep fry crab meat batter in very warm oil (150F), push it gently with spatula until it curdles. Drain pour over crispy vermicelli, sprinkle with finely chopped ham. Serve hot.

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Paper-wrapped Fish


1 lb fish fillet (cod or garoupa)
2 ozs. cooked ham (chopped)
1 oz. celery (chopped)
A little parsley
Oil for deep frying

3/4 tsp. salt
1 tbsp. oil
1/2 tsp. sugar
1/2 tsp. sesame oil
2 tsp cornflour

For Wrapping:-
12 pieces of 6×6 inches greaseproof paper

1) Cut fish fillet into pieces (about 1×2 inches), marinate with seasoning, mix in chopped ham and chopped celery.

2) Wrap two pieces of fish fillet, ham, celery and a little parsley with greaseproof paper into a small package.

3) Deep fry in hot oil for about 3-4 minutes. Arrange nicely on plate, Serve hot.

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Sweet and Sour Fish

One fish (about 1 1/2 lb; use either yellow fish or garoupa)
2 tbsps oil
Oil for deep frying
Seasoning for fish:-
1 tsp. salt
1/2 tsp. glutamate
1 tbsp. cornflour
1 1/2 tbsps. dry sherry

Sweet and sour sauce:-
1/3 cup white vinegar
3 tbsps. tomato sauce
1/2 cup sugar
1/2 tsp salt
1/2 cup water
1/4 cup diced onions
1 big red pepper (diced)
1 tbsp. cornflour
1 tbsp. oil

1) Wash fish and dry thoroughly with clean cloth
2) Cult slanting slits along the fish.
3) Marinate fish with seasoning.
4) Deep fry fish in hot oil until golden brown. Remove from pan, cool for a few seconds. Fry again for 5-6 minutes (to ensure crispness).
5) While the fish is still deep frying, heat 2 tbsps oil in another pan; add in the diced vegetables and saute for a few seconds. Pour in the sweet and sour sauce mixture; thicken the sauce with cornflour and stir in 1 tbsp oil.
6) Dish out the ready-fried fish and drain off the excess fat. Place on a heated dish and pour sauce over it. Serve hot.

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Lamb Aspic

Portion of leg of lamb (about 2 lbs with bone in)
6 stalks of spring onions (cut into 2 inch section)
6 slices ginger
3 tbsps. oil for cooking
2 cloves garlic (sliced)
5 pkgs unflavored gelatine dissolved in 2 cups cold water

1/3 cup soya sauce
3 tbsps dry sherry
2 tbsps sugar
1 tsp. monosodium glutamate
2 tsps. salt
5 cups water

1) Chop leg of lamb into pieces; cook and brown well all around in 3 tbsps oil with green onions, garlic and ginger; sprinkle in 3 tbsps dry sherry and the rest of the seasoning.

2) Cover and cook over high heat until boiling; reduce heat and simmer until meat is tender (about 2-3 hours)

3) Remove all bones; be sure that there is still sufficient liquid to cover all the meat.

4) Add in the softened gelatine; mix well.

5) Pour it into a shallow pan; cool and chill for 2-3 hours.

6) Remove the top layer of solidified fat; cut into desired shapes and arrange nicely on plate.

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Spicy Deep Fried Duck

One duck (about 3lbs)
Oil for deep frying

1 1/2 tsp. mixed spice
3 tsps. salt
1 tsp. sugar
4 tbsps. wine (dry sherry or Chinese yellow wine)
2 slices ginger

1) Marinate duck with seasoning, let stand for 1/2 hour, then steam in boiling water for 2 1/2-3 hours, (add boiling water every 1/2 hour in case the water dries up). Wipe dry.

2) Fry duck in deep oil for 10 minutes then stop heating a while and let fry again. Repeat likewise 3-4 times. This will help to make it more crispy.

3) Cut duck into serving pieces. This can be taken with tomato sauce or pepper salt.

4) PEPPER SALT:- 4 tsps. salt for 2 minutes and add 1/2 tsp. pepper.

(Copyright Reserved) Printed in Hong Kong