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    Recipes — pan fried

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    Pan-fried Scallops with Parsnip Purée & Pancetta Crumbs

    Cook scallops in the professional way then plate up restaurant-style with breadcrumbs and a smear of vegetable purée

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 3


    Ingredients

        •    juice 1/2 lemon
        •    1 tbsp vegetable oil
        •    9 large scallops, coral removed


    For the pancetta crumbs:

        •    50g fresh breadcrumb
        •    1 tbsp thyme leaf, chopped
        •    50g pancetta, cut into 5cm slices


    For the parsnip purée:

        •    200ml full-fat milk
        •    small knob of butter
        •    200g parsnip, cut into chunks


    Method

    1. To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.

    2. To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.

    3. Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.

    4. Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/pan-fried-scallops-parsnip-puree-pancetta-crumbs

    Prawn Orecchiette with Roasted-Shell Olive Oil

    Check out this easy orecchiette recipe with large juicy prawns and punchy chilli. Impress your friends with this simple yet flavour packed pasta recipe this weekend.

    Prep Time

        •    Prep and cook time: 40 minutes
        •    Yield: Serves 2

    Ingredients

        •    6 tbsps olive oil
        •    150g orecchiette
        •    2 garlic cloves, finely sliced
        •    dried chilli flakes a good pinch
        •    flat-leaf parsley a handful, chopped
        •    12 whole shell-on large raw prawns

    Method

    1. Twist the heads off the prawns and peel the shells from the bodies (but don’t discard them), leaving the tails on. Cut down the back of the prawns and remove the black vein inside. Give the prawns a rinse then pat dry on kitchen paper.
    2. Heat the olive oil in a frying pan and gently fry the heads and shells for 5 minutes. Scoop out the heads and shells leaving behind as much oil as possible.
    3. Cook the orecchiette in salted boiling water following pack instructions. Drain, keeping a cup of the cooking water.
    4. Add the garlic and chilli to the oil. Fry gently so the garlic doesn’t brown. Add the butterflied prawns and a pinch of salt, and cook until just pink. Add the orecchiette to the pan with enough reserved pasta water to make it saucy, and toss. Add parsley and toss again before serving.



    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/fish-and-seafood/prawn-orecchiette-with-roasted-shell-olive-oil/

    Pan-Fried Salmon

    Love this version, but wanna switch up the flavors? Try swapping limes for lemons and cilantro for dill. Now you've got a latin-inspired salmon that would be perfect served atop cilantro lime rice!

    Prep Time

        •    Prep and cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    kosher salt
        •    2 tbsps butter
        •    1/4 c. white wine
        •    2 cloves garlic, sliced
        •    Pinch red pepper flakes
        •    2 tbsps extra virgin olive oil
        •    freshly ground black pepper
        •    juice of 1 1/2 lemons, divided
        •    1 lemon, cut into rounds, for serving
        •    2 tbsps freshly chopped dill, for garnish
        •    4 (6 oz.) salmon fillets, patted dry with a paper towel

    Method

    1. In a large skillet over medium-high heat, heat oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over.
    2. Add wine, juice of 1 lemon, garlic, and red pepper flakes. Bring to a simmer and cook, basting salmon occasionally with a spoon. When salmon is opaque, remove from skillet. Add butter and remaining lemon juice to pan and whisk to combine with the sauce. Let simmer until thickened slightly, 2 minutes.
    3. Serve fish drizzled with pan sauce and topped with fresh lemon slices and dill.



    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/a23570664/pan-fried-salmon/

    Soy-Glazed Chicken Wings

    For this version of everyone's favorite messy finger food, we ditch the buffalo sauce and bring in Asian flavors. Here, a rich, thick caramel made of honey and soy sauce coats ginger- and mirin-marinated chicken wings. With their perfect balance of sweetness and saltiness, these chicken wings are dangerously addictive.

    Prep Time

        •    Prep time: 15 minutes, plus marinating time
        •    Cook time: 25 minutes
        •    Yield: Serves 4-6

    Ingredients

        •    ½ cup honey
        •    1 cup rice flour
        •    2 tbsps sesame oil
        •    canola oil, for frying
        •    1 cup mirin, divided
        •    8 garlic cloves, minced
        •    lime wedges, for serving
        •    1 cup soy sauce, divided
        •    toasted sesame seeds, for garnish
        •    one 4-inch piece ginger, peeled and minced
        •    3 pounds chicken wings, separated at the joint, wings tips removed

    Method

    1. In a large bowl, toss together the chicken wings, ¼ cup of the mirin, ¼ cup of the soy sauce, the sesame oil, garlic and ginger. Cover and chill for 1 hour.

    2. In a medium saucepan, combine the remaining ¾ cup of mirin and ¾ cup of soy sauce with the honey, and bring to a boil. Reduce the heat to a simmer and cook until reduced by half, 20 minutes. Set aside and keep warm.

    3. In a 6-quart pot or Dutch oven, heat 2 inches of canola oil over medium heat until a deep-fry thermometer reads 325°. Line a plate with paper towels and set aside. Right before frying, drain the wings and toss with the rice flour, shaking off any excess. Working in batches, fry the wings until golden brown and crisp, 5 to 6 minutes. Transfer the wings to the paper towel-lined plate to drain.

    4. In a large bowl, add the reserved sauce and the wings, and toss to coat. Transfer to a platter and sprinkle with toasted sesame seeds. Serve with lime wedges.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/soy-glazed-asian-chicken-wings-fried-appetizer

    Pan-Fried Barramundi and Asian Coleslaw

    This fresh and tangy coleslaw tastes beautiful with simple pan-fried fish, but would work equally well with chicken or grilled steak.

    Prep Time

        •    Prep Time: 15 minutes
        •    Cook Time: 5 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 large carrot
        •    1 tbsp lime juice
        •    2 tsps fish sauce
        •    2 tsps caster sugar
        •    1 tbsp vegetable oil
        •    1 tbsp rice wine vinegar
        •    1/4 cup coriander leaves
        •    1/4 cup fresh mint leaves
        •    4 x 150g barramundi fillets
        •    1/2 small red onion, thinly sliced
        •    150g snow peas, trimmed, thinly sliced
        •    1 long red chilli, deseeded, thinly sliced
        •    1/2 small wombok (Chinese cabbage), trimmed, shredded

    Method

    1. Peel long ribbons form carrot using a vegetable peeler. Place carrot, wombok, snow peas, onion, mint and coriander in a large bowl.
    2. Combine chilli, lime juice, vinegar, fish sauce and sugar in a small bowl. Stir to dissolve sugar. Add to salad and gently toss to combine. Set aside.
    3. Heat oil in a large non-stick frying pan over medium-high heat. Season fish and cook for 2-3 minutes each side or until cooked to your liking. Serve fish with Asian coleslaw.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pan-fried-barramundi-asian-coleslaw/b0dd5ae2-f193-43bb-a786-13938a817b44