Super Challenge Recipes - Suckling pig, Stir-fry razor scallops and Apple dessert
Super Challenge Recipes - Suckling pig, Stir-fry razor scallops and Apple dessert
90 minutes prepation and a total of three courses
Suckling pig
1 dry hung chinese suckling pig
Plum and fermented bean sauce
5 pickled plums
4 tablespoons of fine fermented bean sauce
2 tablespoons crushed garlic cloves
2 tablespoons vegetable oil
1. For the plum and fermented bean sauce, mix all ingredients in
a bowl until well combined. Rub a thin layer inside the pig.
2. Cover ears of the pig with aluminium foil, the suckling pig is
ready for roasting.
3. Hold the pig with fork, place above bbq, rotate constantly,
occasionally baste pork with sauce. Make sure the pig is cooked
evenly, it should take 25 - 30 minutes.
4. Alternatively roast pig in 240C oven, basting with sauce until
crisp and golden.
Stir-fry razor scallops with celery
8 razor scallops
Corn flour for dusting
Salt
1/2 bunch of celery, cut into 3cm pieces
1 cup vegetable oil, plus extra
1 teaspoon crushed garlic cloves
5cm piece young ginger, julienned
1/2 long red chilli, finely chopped
2 long green onions/shallots, finely sliced on an angle
1 tablespoon Chinese rice wine
1 teaspoon light soy sauce
1/2 teaspoon sugar
1. Remove scallop from shell, throw away any black green residue
in the scallop, wash under running water. Reserve shells.
2. Slice scallop horizontally, cut scallop into two pieces. Season
scallop with tiny bit of salt and corn flour.
3. Heat 1 cup oil in wok, place scallop into hot oil and fry
briefly (20 sec), remove from oil, set aside. This will ensure the
scallop is partially cooked and remain intact during the stir-fry
process.
4. Heat 1 table spoon oil in wok add garlic and ginger into the
wok, stir fry until fragrant. Add celery and stir fry over medium
heat for 1 minute, return scallop pieces, to wok with chilli and
green onion. Season with cooking rice wine, light soy sauce and
sugar. Stir-fry for 1 minute and serve inside the shells
Apple dessert
3 red apples, peeled and cut into 3cm chunks
Salt
5 tablespoons plain flour
100ml water
Vegetable oil for deep frying
Corn flour for dusting
Sesame seeds, to serve
Syrup
350g sugar
100ml water
1. For the syrup, heat water in a saucepan and add quarter of
the sugar. Stirring constantly, add more sugar as temperature
increase. Make sure all the sugar dissolves before adding more
sugar into the pot. When the syrup turns golden brown it is a sign
that it's ready. Remove from heat.
2. For the batter, combine flour and water until smooth. Heat a pot
of oil over medium heat. Coat apple pieces in cornflour and dip
into batter deep-fry apple until it turns golden, put aside.
3. Dip fried apple into the hot syrup, then transfer to iced water.
The syrup will harden and place apple on the plate and scatter with
sesame seeds to serve.
