Authentic Asian Sauces
Stir-Fried Oyster Dices in Sesame Puff
What You Will Need
Ingredients
- 90g Chicken (minced)
- 120g Oyster meat (diced)
- 2 tsp Lee Kum Kee Minced Garlic
- 2 tsp Shallots (chopped)
- 2 tbsp. Oil
- 90g Red capsicums (finely diced)
- 50g Carrots (finely diced)
- 25g Water chestnuts (finely diced)
- 50g Pine nuts (toasted)
- Puff Pastry
- 250g Plain flour
- 2g Baking powder
- 2g Instant yeast
- 100 -120ml Water
- 30g Oil
- 1 tbsp. Lee Kum Kee Char Siu Sauce
- Adequate amount of sesame seeds
Marinade
- 1 tbsp. Lee Kum Kee Premium Oyster Sauce
- 1 tsp Lee Kum Kee Pure Sesame Oil
Seasoning
- 2 tsp Lee Kum Kee Premium Oyster Sauce
- 1 tbsp. Lee Kum Kee Char Siu Sauce
- 1 tsp Lee Kum Kee Pure Sesame Oil
- 1 tsp Corn starch
- 2 tbsp. Water
Made with
Lee Kum Kee products
How to make it
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Knead 200g flour with baking powder, yeast and water to form a soft dough. Mix remaining 50g flour with oil to form an oil paste.
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Divide soft dough into 8 portions. Roll out each dough portions to 5mm thickness. Brush oil paste onto each dough and roll up. Flatten each dough again. Brush with Char Siu Sauce and roll up.
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Flatten dough again and roll into an oval shape. Brush with water and sprinkle with sesame seeds on one side. Arrange dough on oiled baking tray. Bake puffs in a 220°C preheated oven for 15 mins until golden brown.
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Marinate chicken. Blanch oyster meat in boiling water and drain.
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Stir-fry garlic and shallots in 2 tbsp. oil. Add chicken and oysters, stir-fry until cooked. Add red capsicums, carrots and water chestnuts. Stir-fry for 1 min then, add seasoning mix. Stir and heat through.
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Add pine nuts to filling and mix well. Stuff filling into sesame puffs and serve hot.