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14
Frypan Recipes
Chilli Crab
Serves 4
6 raw blue swimmer crabs
3 green onions
2 tablespoons peanut oil
3 cloves garlic, chopped
1 large red chilli, chopped
3 teaspoons grated fresh ginger
¹⁄³ cup tomato sauce
¹⁄³ cup sweet chilli sauce – smooth paste variety
1 tablespoon oyster sauce
1 tablespoon fish sauce
½ cup chicken stock
1 tablespoon grated palm sugar
Steamed jasmine rice, to serve
1. Remove flap from the undersides of crabs
then flip crab over. Place your thumb under
the shell between the two back legs and
slowly pull the shell away from the body.
Discard. Remove the feather-like gills and
front feelers and discard. Carefully rinse the
crab if needed – do not put under running
water. Using a sharp knife cut the body in
half; then cut between the smaller legs to
make 4 pieces. Crack the large nippers with
crab crackers; this will help the heat get
into the shell.
2. Slice green onions and separate the green
ends from the white; set aside.
3. Heat oil in electric frypan on MED/MAX
setting. Add whites of onions, garlic, chilli and
ginger to pan and cook, stirring, until fragrant.
4. Reduce heat to MED setting and add crabs.
Combine remaining ingredients and pour over
crabs. Stir crabs gently to coat then cook,
covered, stirring occasionally for about 15
minutes or until the crabs have gone a deep
orange colour and are just cooked through.
Tip: A good way to see if the crabs are cooked
is to check the joint on the large nipper.
When these have changed colour your crabs
should be cooked through.
5. Remove crabs from frypan onto a large
serving platter and spoon over sauce from
frypan. Sprinkle with sliced green onions.
6. Serve with steamed jasmine rice.
Family Beef Casserole with Semi Dried Tomatoes
Serves 6-8
2 kg chuck steak, cut into 2cm cubes
½ cup flour
3 tablespoons olive oil
2 bunches of spring onion, stalk trimmed, peeled
and left whole
2 cloves garlic, crushed
¹⁄³ cup tomato paste
½ cup red wine
3 carrots, diced
3 celery stalks, sliced
1 cup beef stock
1 cup water
2 tablespoons chopped fresh thyme
2 bay leaves
1 cup semi dried tomatoes
Salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess flour.
Heat oil in frypan and cook beef in batches
until brown. Set aside.
2. To the same pan, add onion and garlic,
cook, stirring for 1-2 minutes, or until
onion starts to colour. Stir through tomato
paste and cook for 1 minute.
3. Add wine and allow alcohol to evaporate
and liquid to reduce slightly. About 2
minutes.
4. Place beef, vegetables, stock, water, thyme
and bay leaves in frypan. Cover and cook on
setting 4 for 1 hour, stirring occasionally.
After 1 hour add tomatoes and cook for
a further 20-30 minutes or until beef is
tender.
5. Season to taste and serve hot with mashed
potatoes or rice.
Gyoza (Japanese Dumplings)
Makes approx. 50
150g pork mince
150g chicken mince
2 tablespoons kecap manis (sweet soy)
1 teaspoon sugar
1 tablespoon mirin
1 egg
2 teaspoons sesame oil
2½ cups Chinese cabbage, shredded finely
¹⁄³ cup finely chopped water chestnuts
4 green onions, chopped finely
50 sheets gow gee wrappers
vegetable oil for pan frying
Dipping Sauce
2 tablespoons kecap manis
1 tablespoon black vinegar
1. Combine all ingredients in a bowl and mix
well.
2. Lay several sheets of gow gee wrappers out
onto a bench top. Have a tray lined with
baking paper ready to place the prepared
gyoza onto.
3. Place a rounded teaspoon of filling into
the centre of the wrapper. Moisten the
edges with a little water. Fold the wrapper
over the filling but before sealing carefully
pleat on one side. The pastry will look
plain on one side but have a small pleat on
the other. Gently press the pastry to seal.
Repeat with remaining wrappers.
4. Heat frypan on MED/MAX setting. Heat
1 tablespoon of oil in the frying pan and
place the dumplings, in batches, into
the pan, pleat side up. Cook until the
dumplings are golden on the bottom. Do
not turn. Carefully pour enough water in
the frying pan so that the dumplings are
half covered. Place the lid on the frypan
and cook, covered for 1 minute. Remove lid
and cook, uncovered, until all the water has
evaporated. Remove from pan, repeat with
remaining dumplings.
Note: The water should be simmering the
entire time. If this does not happen increase
the heat to MAX setting.
5. Serve with dipping sauce.
Tip: Kecap manis, mirin and black vinegar
are available at Asian grocery stores, or in the
international section of supermarkets.
Frypan Recipes
