Almond Prawns

• Prep Time :10m
• Cook Time :15m
• Ready In :0m

Ingredients
10-12 Fresh Large Tiger Prawns
Almond Flakes according to your needs
Salt & Pepper to taste
1/2 cup oil (for frying)
Batter (for frying)
Plain flour 3-4 tbsp
Water 2-3 tbsp
Salt 1/2 tsp

Method
1) Remove the shell of the prawns leaving the tail in tact; devein the prawns
2) Wash the prawns clean and pat dry thoroughly with kitchen paper towel
3) Cut the prawn from the back and open up the body of the prawn flat out (do not cut it all through)
4) Rub a little salt and pepper on each of the prawns and set it aside for later use
5) Prepare the batter by combining all the ingredients of the batter together.
6) Coat each prawn with a thin layer of the batter and dredge the prawns onto the almond flakes
7) Prepare a pan of oil on medium heat
8) Fry the prawns in the oil till golden brown
9) Serve with sweet Thai chilli sauce or mayonnaise
Enjoy!


http://munchministry.com/recipe/almond-prawns/?utm_source=rss&utm_medium=rss&utm_campaign=almond-prawns




 

Almond Rocher *

Almond Rocher


 
Source: Academy of Pastry Arts Malaysia
Makes: 60pcs

300gm slivered almonds
100gm rice crispies
100gm egg white
100gm icing sugar
300gm dark chocolate

1. Preheat oven to 150(fan)/170C. Line a large baking tray with baking paper
2. Mix almonds with rice bubbles, set aside.
3. Mix sugar with egg white. Pour in the almonds and rice bubble and toss to combine.
4. Pour this mixture onto tray and bake for 15 minutes.
5. Remove from oven and gently stir it and bake again for another 10 minutes. Repeat this step. (total baking time : 15+10+10). Or bake it until crispy
6. Let the crispy almonds cool down and break them into small pieces with a rolling pin.(just roll the almonds with the pin)
7. Meanwhile, melt dark chocolate.
8. Mix the almond bits with the chocolate.
9. Spoon the rocher mixture into mini paper cups. Set it aside to harden (preferably in an air cond room)

 

 

http://wendyinkk.blogspot.sg/2013/01/almond-rocher-nutty-treats-4.html

 

 

 

 

Chocolate Almond Cookies

Ingredients:

250g butter
125g icing sugar
300g low protein flour
30g cocoa powder
100g cornflour
150g almond flakes
1 egg
1/2 tsp vanilla extract

Method:

• Cream butter and icing sugar until light and fluffy.
• Beat in egg and vanilla extract.
• Sift together flour, cocoa powder and cornflour. Fold into the butter mixture. Then add in the almond flakes and combine to form into a dough.
• Divide the dough into two and shape into logs. Wrap with clingwrap and chill in the freezer for about 15 minutes.
• Cut the logs into slices and bake in a preheated oven of 175 deg C for about 20 minutes.
• Cool the cookies on a wire rack and store them in an air-tight container.

http://mintyskitchen.blogspot.com.au/2013/01/chocolate-almond-cookies.html





 

溶在口里的'杏仁小饼' Melt-In-Your-Mouth Almond Cookies

 

食谱：（取自j3ss kitch3n)

• 自发面粉 150g (我用普通面粉加1/2泡打粉）
• 糖粉 60g （下次我会减到50g)
• 杏仁粉 (ground almond) 80g
• 杏仁粒 (almond nibs) 80g
• 玉粟蜀油 (corn oil) 100g
• 杏仁精 1/2tsp (我没放）
• 蛋黄， 抹面用

1. 把面粉和糖粉过筛， 加入杏仁粉和杏仁粒， 混合均匀。
2. 杏仁精和玉粟蜀油混合一起。
3. 把(1)和(2)的材料混合一起， 称为一个软的面团。
4. 那一点面团搓成小球， 放进小纸杯， 稍微压扁。
5. 在上面抹上蛋黄液， 再放一些杏仁粒装饰。
6. 放入预热170'C的烤箱， 烤15-20分钟。

http://sze-min.blogspot.sg/2011/01/melt-in-mouth-almond-cookies.html




 

Crispy Almond Butter Cookies 酥脆杏仁饼

The dough is sticky and wet

Spread evenly on the tray, another tedious job to get it smooth and evenly. Try to use a rolling pin to roll it smooth..

After bake half cooked, have to slice it, take time too..

One by one place two almond flakes on dough which have applied with egg wash..

Ready for 2nd bake

Finished products. For my oven, i have to rotate the tray in order to get even browning..

Crispy Almond Butter Cookies 酥脆杏仁饼
(recipe source: largely adapted from 西饼物语 by Wendy Kor, with my own modification)
* 2 x (14”x14”x 1/8 “ square trays)
* One tray – 14 cut x 1” and 10 cut x 1.4” , makes 140pcs

Ingredients:
190g butter
100g icing sugar
50g egg white
220g Top flour or Cookie flour
2tsp custard powder
50g ground almond

Almond flakes
For egg wash-3 egg yolks + 1tbsp milk

Method:
1. Cream butter and icing sugar on low speed for 1 minute. Scrape mixing bowl and continue to mix on medium high speed for 3-4minutes till light and fluffy.
2. Add in egg white and mix on medium high speed for 1min.
3. Add in ground almond, mix well. Sifted in cookie flour and custard powder. Mix for 1 min to form soft dough (dough is wet).
4. Spread the dough onto the tray. Cover a plastic sheet on top and roll evenly with a rolling pin. Remove the plastic sheet.
5. Bake in a preheated oven at 170C (lower rack, fan forced) for 4mins until half cooked.
6. Take out from oven and let cool for 1min. Use a pizza cutter or knife, slice into rectangles.
7. Brush with egg yolk and place two pieces of almond flake on each of the cookie repeat until finished.
8. Do not brush egg yolk for the whole baking tray at one time, because egg yolk will turn dry quickly and almond flake will not stick to the cookie base.
9. Continue to bake at 170C (lower rack, fan forced) for 10mins or until golden brown ( try to rotate the tray for few times for even browning).
10. Once done, remove from oven and cool on a wire rack. Remove from the tray and store in air-tight container.


http://nasilemaklover.blogspot.sg/2013/01/crispy-almond-butter-cookies.html

Almond Jelly Longan

Ingredients:
(makes 6 small cups)

4 to 5 tsp instant almond powder
6g agar agar powder

50g sugar

400ml water
100ml milk
1 canned longan


Method:
1) Mix almond powder, agar agar and sugar together in a bowl.
2) Bring 400ml water to boil in pot and stir a little hot water to mixture (1). Pour the mixture to pot and stir well until sugar dissolved. Stir in the milk to combine and remove from heat.
3) Cool and pour into jelly cups or molds.
4) Chill in fridge and serve with canned longan.

 

http://fong-kitchen-journal.blogspot.sg/search/label/Desserts