Yuan Yang Crispy & Crunchy Hong Kong Kailan

Yuan Yang Crispy & Crunchy Hong Kong Kailan


2 people made this

About this recipe: It’s Twin Kailan Attack!! Yap, you’ll get nice & thick crunchy Kailan stems, & crispy Kailan leaves deep-fried to perfection in this Yuan Yang Crispy & Crunchy Hong Kong Kailan.

blackswan North Region, Singapore

Serves: 2 

  • 300g Kailan
  • 1 tsp minced Garlic
  • 1 tsp grated Ginger
  • 1 tsp Oyster Sauce
  • ½ Chinese Wine
  • ½ tsp Olive Oil
  • Pinch of Salt
  • Dash of Sesame Oil
  • Cooking oil for deep-frying

Prep:10min  ›  Cook:5min  ›  Ready in:15min 

  1. Separate leaves from stems. Rinse thoroughly & drain well. Make sure your leaves are thoroughly dried, if possible under the sun. Cut leaves into stripes.
  2. Cut off end of stems & remove skin using a peeler (optional).
  3. Heat oil & sautéed garlic till fragrant. Add kalian, ginger & oyster sauce & mix well. When vegetable is almost cooked, stir in sesame oil & wine. Dish it up on serving plate.
  4. Heat oil & deep-fry leaves till crispy. Drain & sprinkle salt. Mix well, & arrange them neatly on top of Kailan stems & you’ll get a delicious plate of Yuan Yang Crispy & Crunchy Kailan.

See it on my blog

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- - - 26 Jun 2013

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