The technique involves pressing out excess liquid, seasoning with salt (or marinating), coating with cornstarch, and
then shallow pan frying until golden and crispy all over.
Not exact matches
I don't have a deep fat fryer so I
shallow fry in a
pan for a few mins to brown the breadcrumbs
then transfer to the oven to cook through.
Arrange the beets snugly in a
shallow pan, she instructs,
then with the water running and the
pan tipped to the side, wash the beets under its stream, leaving a little of the water pooled in the
pan once it runs clear.
Sear 3 chops, turning over once, 4 minutes total,
then transfer to a
shallow baking
pan.
Butter ramekins and coat with granulated sugar, knocking out excess,
then put in a large
shallow baking
pan.
Place the quail topside up in a
shallow roasting
pan and
then place them in the oven, on broil.
1) Heat the oil in a non-stick
pan before adding the mustard, curry leaves, chilies, cumin seeds, mustard seeds and allow them to crackle 2) stir in the onion and
shallow fry until softened and transparent 3) Introduce the scrambled tofu and
then mix thoroughly 4) Add the black pepper, curry powder, salt, coriander powder and cook for 3 - 4 minutes 5) stir in the tomato puree before turning off the heat
With the butternut squash, I halved it, removed the seeds,
then roasted it in a
shallow pan with a little water until it was super soft.
It is mainly made from hulled millet, which is boiled in water and
then poured into broad
shallow pans.