Chinese Takeaway Party Canapés

All the best bits of a Chinese takeaway, but made into fancy little canapés!

Done in 4 hours

Serves 8-10

Ori Goldberg

Dish by Ori Goldberg

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Ingredients

For the Singapore rice:

2 garlic cloves, minced

1/2ginger, grated

left-over rice

50gchar siu pork

50g cooked chicken breasts

50gshrimp

25gfrozen peas and carrots

1 tspturmeric powder

1/2 tbspsoy sauce

1/2 tbspshaoxing wine

1/3 tbspsesame oil

salt, msg and white pepper, to taste

For the aromatic crispy duck:

2duck legs

large pinch of salt

1 whole ginger, grated

2 tspChinese 5 spice

For the Sweet and Sour Pork:

1green bell pepper, diced

1red bell pepper, diced

1 carrot, sliced

250g pork shoulder, diced

75gself raising flour

50g corn flour

75g sparkling water

1 tbspketchup

1 tbsprice wine vinegar

1 tbspwater

1 tspsugar

1/2white onion, quartered and halved

handful of pineapple chunks

To plate:

1 packet of Krupak (raw prawn crackers)

1cucumber, julienne

5spring onions, julienne

We love a Chinese takeaway as much as the next person, but its dinner party season and we want to do something a bit fancier, so we've made our favourite Chinese menu items and popped them into little prawn cracker canapés!

Method

Start with the rice! Place a wok on high heat with vegetable oil, and start adding in the aromatics, followed by the meats and seafood. Follow in with your veggies, and rice, finishing off with the spices and sauces. Season to taste and what you're left with is a deliciously vibrant rice, ready for your canapés!

For the duck, take an oven tray, and start grating a whole head of ginger, and garlic if you'd fancy. Spread the ginger and garlic across the tray, and place your duck legs on top, rubbing them with a little bit of vegetable oil and 5 spice. Roast in the oven for a couple of hours at 160°c, or until crispy on the outside and falling apart in the middle.

For the sweet and sour pork, start by mixing the ingredients for the batter, whilst you preheat a deep frier to 175°c. Once ready, dip the diced pork into some plain flour, then into the batter, before carefully dropping into the oil, cooking for about 5 minutes. Once golden, remove and drain.

For the sweet and sour sauce, start by sautéing the peppers and carrots, before adding the sauces, followed by onions, pineapple and at the last second the crispy pork.

To make the prawn crackers, heat up the oil to about 180-200°c, and drop a few of the prawn cracker pucks into the oil. They should puff into gorgeous prawn crackers in a few seconds. Remove and drain before they turn golden.

To serve, stuff the prawn crackers with your fillings, and using the cucumber and spring onions, garnish your dish!

What do you think of the recipe?

Ori Goldberg

Ori Goldberg

Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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