serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
The Supper Club
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 cups (500 ml) neutral oil, for deep-frying
- Storebought frozen youtiao
- 1 burrata
- 2 tbsp roasted peanuts, roughly chopped
- 1 tbsp toasted sesame seeds
- 1 tbsp roughly chopped coriander leaves
- 1 tbsp roughly chopped spring onion
For the sauce
- 2 tbsp sesame paste, mixed with 2 tbsp water
- ¼ tsp salt
- ½ tsp sugar
- 2 tbsp chilli crisp oil
- 1 tbsp soy sauce
- ½ tsp Chinese black vinegar
- ½ tsp sesame oil
- ½ tsp ground Sichuan peppercorn
- 3 tbsp water
Instructions
- Heat the neutral oil in a large saucepan to 180˚C. Shallow-fry the youtiao, until golden. Using tongs or a slotted spoon, transfer the fried youtiao to a paper towel-lined plate or wire rack, to cool. Set aside.
- To make the sauce, combine all the ingredients in a medium bowl. Set aside.
- To serve, place the burrata in the centre of a shallow serving bowl and pour over the prepared sauce. Sprinkle with the peanuts, sesame seeds, coriander and spring onion. Serve with the fried (or baked!) youtiao.
Note
- Youtiao can also be oven-roasted at 200˚C for 10 minutes. It won’t be the same, but is an alternative for folks who don’t want to fry.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Supper Club
