Thursday, February 11, 2010

Yee Sang Prep - Day 3 - Roasted Peanuts and Crispy Crackers

Chinese New Year's Eve is only 3 days away and i had better accelerate my prep postings otherwise, this dish will not make to the table on Saturday.  The prep is not really that tedious, the difficult part is to take the pictures as i go along and then the pictures have to be uploaded and editted.  Thank you for your patience in coming back to read the next prep.  I would try to put on some turbo charge and get this dish on the table in time.


To make crispy cracker -

1 cup plain flour
1 egg
1 piece of lam yee
1 tsp baking powder
1/4 tsp 5 spice powder
a pinch of salt and pepper
enough water to make into a dough

Roasted Peanuts:

Raw Peanuts preferably the ones without the skin.


Raw peanuts
Roast peanuts in 350f oven

Put roasted peanuts to cool in a colander before removing the skin

Skin removed

Pulse until fine

To Make Crispy Crackers

Mix all the ingredients and add in enough water to make into a pliable dough

Remove dough from food processor and knead until smooth.  Cover with damp cloth or put into plastic bag and let it rest for at least 30 minutes.

Divide dough into small pieces and roll as thin as possible.  I like to roll one piece and when the dough begins to resists, let it rest and start rolling the next piece.  When you have finish rolling all the pieces, come back to the first piece and finish the rolling.  Roll until very thin, as thin as wonton skin.

Using a pizza cutter, cut rolled piece into 1/2 inch x 1 1/2 inch.

Heat oil and deep fry until crispy

Crispy Crackers are ready


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