Sauteed Oyster Dice in Sesame Puff
What You Will Need
Ingredients
- 120 g / 4.2 oz. oyster meat (diced)
- 90 g / 3.2 oz. minced chicken
- 90 g / 3.2 oz. red bell peppers (finely diced)
- 50 g / 1.8 oz. carrots (finely diced)
- 25 g / 0.9 oz. water chestnuts (finely diced)
- 50 g / 1.8 oz. pine nuts (toasted),
- 2 tsp. minced garlic,
- 2 tsp. chopped shallots
- 2 Tbsp. cooking oil
- 250 g / 8.8 oz. all-purpose flour
- 2 g / 0.07 oz. baking powder
- 2 g / 0.07 oz. instant yeast
- 30 g /1 oz. oil
- 1 tsp. Lee Kum Kee Char Siu Sauce
- 100–120 ml / 3.5-4 fl. oz. water
- sesame seeds (adequate amount)
Marinade
- 1 Tbsp. Lee Kum Kee Premium Oyster Flavored Sauce,
- 1 tsp. Lee Kum Kee Pure Sesame Oil
Sauce Mix
- 2 tsp. Lee Kum Kee Premium Oyster Flavored Sauce
- 1 Tbsp. Lee Kum Kee Char Siu Sauce
- 1 tsp. Lee Kum Kee Pure Sesame Oil
- 1 tsp. cornstarch
- 2 Tbsp. water
Made with
Lee Kum Kee products
How to make it
Knead 200 g / 7 oz. flour with baking powder, yeast, and water to form a soft dough. Mix remaining 50 g / 1.8 oz. flour with oil to form an oil paste.
Divide soft dough into 8 portions. Roll out each to 5mm thickness. Brush oil paste onto each and roll up. Flatten each and roll out again. Brush with char siu sauce and roll up.
Flatten dough again and roll into an oval shape. Brush with water and sprinkle with sesame seeds on one side. Arrange dough on oiled baking tray. Bake puffs in a 220 °C (430 °F) preheated oven for 15 minutes until golden.
Marinate chicken. Blanch oyster meat in boiling water and drain. Stir-fry garlic and shallots in 2 Tbsp. oil. Add chicken and oyster and sauté until cooked.
Add red bell peppers, carrots, and water chestnuts. Stir-fry for 1 minute, then add Sauce Mix. Heat through.
Add pine nuts to filling and mix well. Place filling in sesame puff and serve hot.
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