Monsoon are perfect time to binge in some snacks and indulge in and when we think of snacks there is no dearth of options. From samosa to pakoda to thepla to vada pav and so much there, we can dig in, but how about trying something different and tasting some Monsoon snacks
Ram Bahadur Budhathoki, Head-Chef, Chowman-Chain of Restaurants has put together a few Monsoon-special Chinese recipes for people to explore during the season.
Konjee Crispy Three Treasure Mushroom
• Diced Veg (Button Mushroom, fungus Mushroom, Shiitake Mushroom) -80gm
• Cornflour – 20gms
• Ginger - 5gm
• Garlic- 10gm
• Onion-20gm
• Celery-2gm
• Refined Oil- 70ml
• Chilli Paste-25gm
• Ketchup-25gm
• Hoisin Sauce - 10ml
• Vinegar-3ml
• Wine-2ml
• Spring Onion- 5gm
• Salt-3gm
METHODS:
• Prepare a batter using cornflour, salt and water
• Coat the mushrooms in the batter and shallow fry them
• Chop ginger, celery and onion and add them in a wok
• Put Chilli paste, ketchup, ½ tablespoon of hoisin sauce and toss them together
• Add the pre-fried mushroom and sauté in the amalgamation of the sauces
• Add Vinegar and wine on top
• Garnish with Spring Onion
Chilli Shrimps
INGREDIENTS:
• Capsicum- 20gm
• Garlic- 8gm
• Green Chilli- 8gm
• Onion- 40gm
• Spring Onion- 5gm
• Refined Oil- 60ml
• Chilli Paste- 10gm
• Ketchup-10ml
• Light Soya-5ml
• Egg- 0.5 piece
• Shrimp- 180 gm
• Potato Starch- 30gm
• Maida- 5gm
• Sugar- 1gm
• White Pepper- 1gm
METHODS:
• Take the Shrimp and thoroughly clean them in cold water.
• Now carefully use the Chilli paste as the batter to envelope the shrimp and fry them in refined oil.
• Keep the fried shrimps separately.
• Now in a pan, heat up some refined oil. Once it heats up, start adding garlic, and green chillies and start sautéing them.
• Now gradually start adding onion, capsicum. Once they turn a little light brown, keep adding some light soya sauce, tomato ketchup, potato starch, sugar, salt, white pepper and toss them.
• Now pour in the fried shrimp, give it a final toss.
• Sprinkle some Spring Onions from the top and serve it hot!
Pan Fried Chilli Paneer
Diced marinated paneer, sautéed with fresh vegetables, tossed in Oyster sauces; with the luxury base of red wine.
Ingredients:
• One large Paneer cube diced into pieces.
• Shredded Vegetables including Capsicums, Onion & Carrots
• Broth Powder
• Chilli Paste
• Oyster Sauce
• Red Wine
• Sesame oil
Methods:
• Sautee the chopped celery & veggies, along with the diced paneer cubes in a frying pan.
• Add some salt and broth powder, squeeze in some Chilli Paste, Oyster Sauce with few drops of Red wine for the luxury aroma.
• Drop a few spoons of Sesame oil and do the final garnishing with spring Onions.
Prawn Har Gau
Ingredients:
• Prawns
• Wheat Starch
• Potato Starch
• Seasame Oil
• Salt
• White Pepper
• Oyster Sauce
• Sugar
• Ginger
• Oil
Methods:
• Take a bowl and make a concoction using potato starch & what starch for that transparent wrap.
• Meanwhile marinate the prawns using sesame oil, salt, white pepper, oyster sauce, refined oil, sugar & ginger paste.’
• Leave the preparation for a while so that the ingredients & oil can penetrate the prawn walls and mix in well.
• Stuff inside the prawns within the wrap & steam it for a while.
• Once done, serve it hot!