Rose’s Kitchen

Wine Sauce Fried Prawns


500g big prawns (unshelled)

20 shallots

2 cloves garlic

2 fresh red chillies

1 small piece ginger

3 tbsp chai por (preserved radish)

2 stalks spring onions, cut into 2cm lengths

Seasoning for prawns:

2 tsp salt

1 tsp vesop

a pinch of pepper

Ingredients for Sauce:

2 tbsp chinese wine

1 tbsp oyster sauce

1 tbsp sugar

1 tsp sesame oil

4 tbsp water


1.  Clean prawns and season with salt, pepper and vesop for 1 hour.

2.  Chop shallots, garlic, ginger and red chillies finely.  Wash chai por and squeeze dry.

3.  Deep fry prawns till crispy, remove and drain off excess oil.

4.  Mix chinese wine with sesame oil, oyster sauce, sugar and water in a bowl.

5.  Heat wok with a little oil and fry chopped onions, garlic, ginger and chai por till fragrant.  Add in chopped red chillies and the prepared sauce,  stir well and add in the crispy fried prawns.

6.  Remove and garnish with chopped spring onions.

January 20, 2007 Posted by | Seafood | 2 Comments

Wine Sauce Fried Chicken

Ingredients:  2 spring chicken


2 tbsp chopped shallots

2 tbsp L & P sauce

3 tbsp HP sauce

2 tbsp dark soya sauce

2 tbsp cooking oil

1/2 cup chinese rice wine

1 tsp mustard powder

1 tsp black pepper powder

1 tsp tobasco sauce

1 tsp salt

1 tsp vesop

2 bay leaves


1.  Wash and cut spring chicken into halves and season with seasoning ingredients for 2-3 hours.

2.  Grill chicken until brown and cooked.  Pour wine sauce over before serving.

Ingredients for Wine Sauce:

2 cloves garlic, chopped

2 big onions, chopped

4 stalks chinese parsley

1 tbsp Maggi chilli sauce

1 tsp black pepper

1 tsp tobasco sauce

1 tsp salt

1 tbsp sugar

1 tbsp lemon juice

2 tbsp water

1/2 cup wine

1 tin tomato soup


 1.  Heat some oil in wok and fry the chopped garlic and onions till fragrant.  Add in the rest of ingredients and bring to a boil.

2.  When boiled, pour over grilled chicken pieces and serve.

January 20, 2007 Posted by | Poultry | Leave a comment

Balinese Fried Chicken


6 pieces large chicken thighs

2 cups coconut milk

2 tbsp fried coriander seeds, crushed

2 stalks serai, crushed

2″ piece lengkuas, crushed

150g gula melaka

1 tbsp assam paste

1 tsp five-spice powder

1 tsp vesop

3 tsp salt


1.  Boil chicken thighs with all the other ingredients for 15 minutes.  Remove chicken thighs and drain.  Sieve gravy and use it for making the sambal for the fried chicken.

2.  Deep fry chicken thighs for 2 to 5 minutes or till chicken is brown and cooked.  Serve with sambal.

Ingredients for Sambal:

40 dried red chillies or 2 tbsp chilli paste

10 shallots

4 cloves garlic

1/2 square piece belachan


1.  Blend shallots, garlic and belachan together.

2.  Fry blended ingredients in 1/2 cup oil till fragrant.

3.  Add chilli paste and stir-fry over slow fire adding the chicken gravy and fry till cooked and thick.  Add salt and sugar to taste.

4.  Serve fried chicken with sambal, topped with chilli padi and chopped pineapple.

January 20, 2007 Posted by | Poultry | Leave a comment