Authentic Asian Sauces
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
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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.
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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.
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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.
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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.
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Add red bell peppers, carrots, and water chestnuts. Stir-fry for 1 minute, then add Sauce Mix. Heat through.
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Add pine nuts to filling and mix well. Place filling in sesame puff and serve hot.
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