by Christopher Moorhead | Mar 3, 2025
Mix 2 Tbsp. cornstarch with 1 C. water in a bowl and set aside. (Save remaining 4 C. water for soup) Wash and trim prawn legs and antennae and set aside. Boil water in a small pot and blanch prawns until pink; remove, cold rinse, drain, and set aside. Dice firm tofu...
by Christopher Moorhead | Mar 3, 2025
Shell (leaving the tail on), devein, butterfly, and wash prawns. Coat prawns with 1 C. Crispy Seasoning Batter and set aside. Before deep frying, sprinkle 3 Tbsp. of water evenly on the coated prawn, then add the remaining ½ C. Crispy Seasoning Batter to re-coat the...
by Christopher Moorhead | Feb 26, 2025
Shell and rinse shrimp, drain, and pat dry. Dust shrimp with cornstarch and set aside. Deep fry shrimp in one-pound batches at 350F for 3 minutes; remove, shake off excess oil, and set aside. Oil blanch bell peppers and celery in a deep fryer at 350F for about 10...
by Christopher Moorhead | Feb 10, 2025
Shell, butterfly and de-vein shrimp. Dice bell peppers and onions to ¼” and mince garlic. Bias-cut green onions to 2” long. Add oil to hot frying pan or wok and sear prawns 1-2 minutes, and then add garlic, bell peppers and onions. Sauté 30 seconds add wine, then...
by Christopher Moorhead | Feb 9, 2025
Lightly coat tilapia with cornstarch and set aside. (The cornstarch adds texture to the tilapia; however, it is optional. For large quantities, oil blanches tilapia in deep fryer at 350F for 45 seconds, then finish on griddle or wok). Heat a wok or griddle on medium...
