Chef Sam Leong's Recipe: Crispy Quorn Nuggets in Spicy Sweet Dip 素鸡块配酸辣酱

Recipe Created by Chef Sam Leong in Collaboration with Quorn Team

Ingredients: Quorn Crispy Nuggets 150g

Seasoning for Spicy Sweet Dip

(Multiple Portions):

Red chilli, minced 130g

Chilli padi, minced 25g

Dried whole chilli, chopped then soaked in hot water 40g

Vegetable oil ¼ cup

Galangal, minced 40g

Roasted peanuts, finely grounded 40 pieces

Old ginger, minced 60g

Tomato ketchup 150g

Orange juice concentrate/ cordial/syrup 150ml

Vegan Abalone Sauce 2 tsp

Salt 1 tsp

Sugar 1 tsp

Cornstarch solution (1:1 solution of cornstarch and water) A dash

Eggs, beaten 2

Method of Preparation:

1. In a food processor, blend red chilli, chilli padi and dried whole chilli with a touch of oil until well blended.

2. Sauté the blended chilli paste in a pan over medium heat until fragrant and set aside.

3. Next, blend galangal with oil in a food processor.

4. Sauté blended paste in pan over medium heat until fragrant and set aside.

5. In a heated wok, combine both blended pastes with peanuts, old ginger, tomato ketchup and orange juice and bring to boil.

6. Pour in Vegetarian Abalone Sauce and stir well, then season with salt and sugar to taste.

7. Thicken with cornstarch solution and slowly drizzle the beaten eggs into the sauce until smooth.

8. To serve, ladle the sauce into a bowl.

9. Air fry Quorn Crispy Nuggets at 180°C for 12-15 minutes or fry in oil for 3-4 minutes until golden brown.

Vegetarian-Quorn-Nuggets vegan-vegetable-seasoning

材料:

Quorn香酥鸡块 150克

香辣甜酱调味料(供多人份)

红辣椒(剁碎) 130克

小辣椒(剁碎) 25克

辣椒干(剁碎后泡在热水里) 40克

植物油 ¼杯

沙姜(剁碎) 40克

烤花生(磨碎) 40粒

老姜(剁碎) 60克

番茄酱 150克

浓缩橙汁/橙果汁/橙汁糖浆 150毫升

素鲍鱼浓汁 2 茶匙

盐 1茶匙

糖 1茶匙

玉米淀粉溶液 (玉米淀粉和水1:1比例) 少许

鸡蛋(打匀) 2粒

 

做法:

1. 将红辣椒、小辣椒、辣椒干和少许油放入食物搅拌机中搅拌均匀。

2. 把搅拌好的辣椒酱放入锅中,以中火炒香然后搁一旁。

3. 将沙姜和油放入食物搅拌机中搅拌均匀。

4. 把搅拌好的酱放入锅中,以中火炒香然后搁一旁。

5. 将磨碎的花生、老姜、蕃茄酱和橙汁倒入热锅中煮沸。

6. 倒入素鲍鱼浓汁然后搅拌均匀,加入盐和糖调味。

7. 加入玉米淀粉溶液搅拌至变稠,然后慢慢地将打匀的鸡蛋淋在酱汁中,直到变滑。

8. 摆盘前,将酱汁舀入碗中。

9. 使用空气炸锅,在180°C的温度下将Quorn香酥鸡块炸15 分钟,或者用油炸3-4分钟直至金黄色。