Diana Chan's favourite Lunar New Year recipes

Ever wondered what a celebrity chef cooks for Lunar New Year? We invited MasterChef Australia 2017 champion Diana Chan to celebrate the night with us at our gorgeous Doulton show home in Burwood East and take us through how to cook some of her favourite festive dishes.

With a Chinese-Malaysian heritage, Diana's signature cooking style favours fresh, seasonal ingredients that are cooked simply but superbly. It's all about letting the produce shine on the plate. These are her exclusive recipes.

Cereal prawns 

Serves: 6

Prep time: 20 minutes

Cook time: 20 minutes

Ingredients

• 300 g (10½ oz) raw large tiger prawns (shrimps)
• 2 × 70 g (2½ oz) eggs
• 50 g (1¾ oz/1/3 cup) plain (all-purpose) flour
• 50 g (1¾ oz) cornflour (cornstarch)
• Pinch of salt
• Neutral-flavoured cooking oil, for deep-frying, plus extra 2 tablespoons
• 150 g (5½ oz) butter
• 10 g (¼ oz) bird’s eye chillies, finely chopped
• 10 g (¼ oz) curry leaves

Cereal coating

• 250 g (9 oz) Nestlé Nestum cereal (substitute with oat flakes)
• 2 tablespoons milk powder
• 1 tablespoon caster (superfine) sugar
• Pinch of salt and ground white pepper

Method

1. Using sharp kitchen scissors or a sharp knife, make a slit along the middle of the back to expose the dark vein. Using a toothpick, prick into the middle to devein the prawns. Leave the shells intact. Rinse the prawns under cold running water. Drain and pat dry with paper towel
2. Beat the eggs in a bowl. Add the flour, cornflour, salt and pepper.
3. Heat the oil in a wok over medium-high heat. To test if the oil is hot enough, put a wooden chopstick in the oil. If you see tiny bubbles gather around it, the oil is ready. (Alternatively, use a thermometer. It should register between 170–180°C/340–360°F.)
4. Deep-fry the prawns, turning, for about 2–3 minutes until bright red and flesh is opaque. Drain on paper towel.
5. Discard the excess oil and clean the wok.
6. To make the cereal coating, combine the coating ingredients in a bowl.
7. Melt the butter in the wok. Add the extra oil to prevent the butter from burning. Fry the chillies and curry leaves for 30 seconds before adding in the cereal coating. Toss quickly then add the prawns and toss until coated.

Deep-fried crispy oysters

Serves: 4

Prep time: 10 minutes (+ 10 minutes draining)

Cook time: 10 minutes

Ingredients

• 450 g (1 lb) shucked oysters
• 360 ml (12 fl oz) neutral-flavoured cooking oil, for deep-frying
• 50 g (1¾ oz/1/3 cup) plain (all-purpose) flour
• Shredded iceberg lettuce, to serve
• 1 spring onion (scallion), chopped
• Your favourite chilli sauce, to serve

Batter

• 90 g (¾ cup) plain (all-purpose) flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ⅛ teaspoon ground white pepper
• ⅛ teaspoon garlic powder
• ⅛ teaspoon onion powder
• 160 ml (5½ fl oz/⅔ cup) ice-cold sparkling or soda water
• ½ teaspoon sesame oil

Method

1. Drain the shucked oysters from the plastic container then give them a gentle rinse with cold water. (The oysters are very delicate, so be careful handling them.) Transfer the oysters to a colander and allow to drain for at least 10 minutes.
2. Prepare the batter by mixing the flour, baking powder, salt, pepper, garlic powder and onion powder in a bowl until combined.
3. Heat the oil in a wok over medium-high heat. To test if the oil is hot enough, put a wooden chopstick in the oil. If you see tiny bubbles gather around it, the oil is ready. (Alternatively, use a thermometer. It should register between 170–180°C/340–360°F.)
4. Right before you’re ready to deep-fry the oysters, add the sparkling or soda water to the batter mixture. (It makes for a crispier oyster.) Mix until the batter is smooth (a few small lumps here and there is fine). Then mix in the sesame oil.
5. Lightly pat dry each oyster with paper towel then dredge each oyster lightly with the flour. Do this in batches to ensure they are fully and evenly coated.
6. Dip each oyster into the batter until fully coated then carefully lift out of the batter.
7. To deep-fry the oysters, you will need to check the temperature of the oil as you are frying, adjusting the heat to maintain 170–180°C (340–360°F) because the oil will cool quickly as you drop in the oysters then quickly heat up again as they cook. In batches, lower the oysters halfway into the oil and slowly swirl for 2–3 seconds so the batter cooks slightly then drop it completely into the oil. (This process prevents the oyster from sticking to the bottom of the wok.) Use a slotted spoon to lift the oysters out once golden and transfer to a metal cooling rack to drain.
8. To serve, place the crispy oysters on some shredded lettuce. Enjoy with chilli sauce.

Spring Onion Pancake

Makes 4

Ingredients

For the dough

• 300g plain flour
• Pinch of salt
• ½ cup boiling water
• ¼ cup cool water

For the filling

• ¼ cup butter, softened
• ½ bunch of spring onions, thinly sliced
• ½ tsp five spice powder
• Salt to taste
• Oil for frying

Method

1. For the dough. Using a stand mixer with a dough hook attachment, add in the flour and salt and start to mix on low speed. Slowly drizzle in the hot water followed by the cold water. Turn to a high speed and continue to mix until a dough is formed into a ball. This should take around 3-4 minutes. Cover and let it rest for 20 mins.
2. To assemble the spring onion pancakes. Once the dough has rested, knead for another minute until smooth and cut the dough into 4 even balls. Brush some butter and sprinkle over chopped spring onions. (leave 1cm of the edges empty). Roll the circle up into a cylinder and then roll it into the shape of a snail. Cover with a damp cloth and let it rest for 10 mins before flattening and frying.
3. Once rested, roll the pancake into a circle with approximately a 12cm diameter or one that fits the size of your pan. Add some oil to the pan and fry for 2-3 mins on each side or until crispy and slightly brown. Serve with a hot dipping sauce.

Prawn and Crab Toast

Serves: 6

Ingredients

• 6 slices of shokupan bread or thick white bread
• 100g fresh or thawed frozen prawn meat, peeled and deveined
• 100g crab meat, uncooked
• 1 tbsp potato starch
• 1 egg white
• 1 tsp sesame oil
• Pinch of salt
• ½ tsp garlic powder
• ½ tsp onion powder
• Vegetable oil for deep frying
• To serve:
• Sriracha mayo
• Furikake and sesame seeds to garnish

Method

1. Cut the crusts of the bread and discard. Place the rest of the ingredients into a food processor and blitz to combine to form a rough paste.
2. Spoon one tablespoon of the mixture on one piece of toast. Place another on top like a sandwich. Slice the toast half diagonally into the shape of a triangle. Repeat with the rest.
3. Heat enough oil to deep fry in the wok and fry the toasts for about 1 minute on each side or until golden brown at 170C.
4. Remove and allow to cool before handling.
5. Serve with sriracha mayo and garnish with some furikake.

Quick and Easy 5-Spiced Duck Breast with a Sticky Glaze

Serves 2

Ingredients

• 2 pieces duck breast
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp lemon juice
• 2 tsp five spice powder
• Salt to taste

Method

1. Lightly score the skin of the duck breasts using a sharp paring knife 1cm apart in a crisscross pattern.
2. Sprinkle the skin with salt. Turn the duck breast over to the flesh side and season with salt and five spice powder. Place the duck breast skin side down into a cold pan and cook for 5 to 7 minutes or until most of the fat has rendered and the skin is golden brown. Do not cook breasts on high heat or the skin will shrink, and the skin will not be crispy.
3. Turn the duck over and cook the flesh side for a further 5-7 minutes or until it springs when you press. The internal temperature should reach 55- 57C for medium rare. Transfer to a tray or plate to rest 8 to 10 minutes before slicing.
4. To make the glaze, heat the honey, soy and lemon juice in the pan and reduce and thicken again to syrupy consistency.
5. Serve the duck with the spring onion pancakes with some sliced batons of cucumber, coriander and spring onion, hoisin or chilli dipping sauces.

Sichuan Steak Tartare on Rice Crackers

Makes 12 pieces

Ingredients

• 350g beef eye fillet
• 1 tsp grated ginger
• 1 tbsp grated garlic
• 2 spring onions, finely sliced
• 2 tbsp Lao Gan Ma chilli oil
• 60ml light soy sauce
• 30ml Chinkiang black vinegar
• Garnish:
• ¼ bunch of coriander, finely chopped
• Fried shallots

Method

1. Cut the beef into very small 4mm x 4mm cubes. Put in a bowl and add the rest of the ingredients in with the beef. Combine everything together until the ingredients are mixed well.. Cover and set aside.
2. Heat vegetable oil in a heavy-based saucepan to 170C. Place the rice paper in to fry and puff in the hot oil. This should take 10 seconds.
3. Using a pair of tongs, gently remove from the oil and place the rice paper crackers to drain on some paper towel.
4. Break the rice paper into smaller pieces to enough to hold 1 tbsp of the tartare mixture.
5. To serve, place the tartare on each cracker, top with some freshly chopped coriander and fried shallots.

Crab eggnests

Serves 4

Ingredients:

• 4 eggs, beaten and strained
• 150g cooked crab meat
• 100g bean sprouts
• ½ bunch Thai basil, leaves only
• ½ bunch Vietnamese mint, leaves only
• ½ bunch coriander, leaves only
• 1 long red chilli, deseeded and julienned
• ½ cup roasted granulated peanuts

Dressing:

• Juice of 2 limes
• 2 tbsp fish sauce
• 2 tbsp brown sugar

Method:

1. Strain the eggs, then leave for a few hours to settle. This allows the proteins in the egg to break down so that it streams when you make the eggnet rather than clumping together. Place the mixture into a squeeze bottle.
2. Heat some oil in a non-stick pan. Using the nozzle, drizzle the mixture over the pan in opposite directions to form a cross-hatch pattern.
3. Once the egg sets, transfer to a plate. Repeat. You should be able to make 8 eggnets. If making ahead of time, cool and cover with cling film to stop them from drying out.
4. Meanwhile, place the rest of the ingredients into a mixing bowl and mix together
5. For the dressing by mixing all the ingredients together until sugar has fully dissolved.
6. Pour the dressing over the crab mixture.
7. To assemble, place the ingredients in the middle of the eggnet and fold over tucking in the sides.

Pork and prawn wontons

Pork and prawn wontons:

• 250g raw prawn meat
• 250g pork mince
• 1 tbsp roughly chopped coriander leaves
• 1 tbsp finely sliced spring onion
• 1 ½ tsp finely grated ginger
• 1 tsp shao hsing wine
• 2 tsp light soy sauce
• ¼ tsp caster sugar
• ¼ tsp sesame oil
• 20 fresh wonton wrappers, about 7cm square (from Asian grocers)

Vegetarian wonton:

• 20g shitake mushrooms
• 50g of chopped chives
• 20g of green bean vermicelli noodles (rehydrated in hot water until translucent and drained)
• 1 ½ tsp finely grated ginger
• 1 tsp shao hsing wine
• 2 tsp light soy sauce
• ¼ tsp caster sugar
• ¼ tsp sesame oil
• 20 fresh wonton wrappers (same as above)

Method:

1. For the pork and prawn wontons, combine the pork mince and prawn meat with remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes.

2. For the vegetarian wontons, cut the mushrooms into small cubes. Cut the vermicelli noodles finely and mix together in a bowl with the mushrooms and chopped chives. Mix in the rest of the ingredients except for the wonton wrappers.

3. Bring a large saucepan of water to the boil. Make wontons, see below for instructions. Drop wontons, in batches, into the water and cook for 2-3 minutes, or until they are just cooked. To test, you will need to remove one using a slotted spoon and cut into it with a sharp knife to see that the prawns are cooked through. Remove wontons with a slotted spoon and drain. Repeat process with remaining wontons.

4. Serve immediately with the dipping sauces.

Filling and shaping method:

1. Place a rounded teaspoon of the filling in the centre of a wonton wrapper.
2. Dip your finger in water and moisten the bottom edge of the wrapper.
3. Fold the wrapper in half, toward you, to enclose the filling.
4. Press lightly to seal.
5. Hold the wonton lengthways between your hands with the folded edge facing down. Fold the sealed edge of the wonton back on itself then lightly moisten one corner of the folded edge with water.
6. Finally, taking the two ends in your fingers, bring them together with a twisting action, and press them lightly to join.
7. Repeat with remaining filling and wrappers.

Dipping sauces:

• Chilli and lime:
• 2 tbsp srirarcha sauce
• Juice of 1 lime
• 1 tsp caster sugar
• 1 tbsp hot water

Method:

1. Place the sugar and water in a bowl and let it dissolve.
2. Place the srirarcha sauce and lime juice in another bowl and mix together. Mix in the sugar mixture until fully incorporated and set aside.

Sesame dressing

• 1 tbsp of sesame oil
• 1 tbsp of soy sauce
• ¼ tsp of grated ginger
• 1 tbsp of finely chopped spring onions

Method:

Mix all the ingredients together in a bowl and set aside until ready to serve.

SSS Dressing (Sweet, Sour, Salty)

• 3 tbsp of light soy sauce
• 2 tbsp of finely sliced coriander root
• 1 tsp of grated ginger
• 1 tbsp of caster sugar
• 2 tbsp of black vinegar
• ¼ tsp chilli oil

Method:

Combine soy, coriander, ginger, spring onions, ginger, sugar, vinegar and chilli oil in a bowl and set aside.

Crispy pork belly bao with sticky sauce

Makes 20 serves
 

Crispy pork belly ingredients:

• 1kg boneless pork belly
• 2 cups of chicken stock
• 1 ½ tbsp of five spice powder
• Table salt

For the sticky sauce:
 

• 2 cups brown sugar
• 1 ½ cups chicken stock
• 1 star anise
• 5 cloves
• 1 stick cinnamon
• 2 whole dried red chillies, sliced
• pinch salt
• 3 tbsp light soy sauce
• 3 tbsp red wine vinegar

Wasabi mayo:

• ½ cup kewpie mayo
• 1 tbsp of wasabi paste (not powder)

Pickles:
 

• 5 radishes, thinly sliced using a mandolin
• 2 carrots, fine julienne
• 2 cucumbers, fine julienne
• 1 cup white vinegar
• 1 cup water
• ½ cup caster sugar

Mantou buns:
 

Bought from Asian grocers frozen - 20 pieces
 

Method:
 

1. Score the pork belly skin to create a diamond pattern, 1cm apart. Rub the five spice powder all over the pork belly and rub table salt in between the scored skin and all over the piece of pork.
2. Place the pork belly on a rack in a roasting tray and add in the chicken stock into the tray. Cover with some baking paper and then foil over the baking paper.
3. Place the tray into the oven to roast for 45 mins at 180C. Remove the foil and baking paper and roast for another 45 mins. Turn the grill on for the last 15 mins to allow the skin to crisp up.
4. In the meantime, make the sauce.
5. For the Caramel Sauce, place brown sugar in a small saucepan with a ½ a cup of the chicken stock over low heat and stir until dissolved. Add remaining chicken stock, star anise, cloves, cinnamon and chillies and continue to simmer for a further 10 minutes. Add red wine vinegar and soy and continue to cook, stirring occasionally until slightly reduced.
6. Add a pinch of salt, reduce heat to low, and continue to cook until the sauce has reduced to a syrup consistency, about 30-40 minutes. Adjust seasoning with the soy and red wine vinegar to taste if required.
7. Prepare the mantou buns by placing them in a steamer basket and steaming for approximately 10 mins or until buns have defrosted and warmed through.
8. Remove from heat, and strain through a sieve into a jug then set aside until needed.
9. For the wasabi mayo, mix the kewpie mayo and wasabi paste together until fully combined. Pour into a piping bag and set aside until ready to serve.
10. For the pickles, place the vinegar, water and sugar into a small saucepan and heat until all the sugar is dissolved.Remove from heat and let it cool for 5 mins. Place the prepared vegetables into the pickling liquid. Strain and set aside until ready to use.

We loved having Diana Chan back in the Doulton Show Home kitchen to help us celebrate Lunar New Year in 2019. Want to attend one of our special events? Visit our events page, or subscribe to our newsletters and stay up to date with all the latest things happening at Metricon.

Sesame Rice Balls with Red Bean Paste Filling

Makes 12

Ingredients

• 2 cups glutinous rice flour
• ½ cup brown sugar
• ⅔ cup boiling water, extra if required
• ⅔ cup sweet red bean paste
• ½ cup white sesame seeds
• Oil for deep frying

Method

1. In a wok or medium sized saucepan, preheat the oil for deep-frying to 170-180C. Make sure that there is enough volume to cover the balls.
2. Spread the sesame seeds over a piece of baking paper. Place a small bowl of water beside the sesame seeds.
3. Dissolve the brown sugar in 1 cup of the boiling water.
4. Place the rice flour in a large bowl. Make a well in the middle of the bowl and gradually add the dissolved sugar and water mixture. Use your hands to stir until the dough comes together, adding more hot water if required.
5. Roll the dough out onto a clean board and knead until it forms a soft dough. Lightly dust with more glutinous rice flour and roll into a cylinder shape. Cut into 12 equal pieces. Roll each piece of dough into the size of a golf ball. Gently press out into a disk and lightly dust with a little more glutinous rice flour. Place 1 teaspoon of sweet red bean paste in the centre of the disk and shape the dough over the top to seal. Make sure the paste is completely covered. Continue with the remaining dough.
6. Dip each ball into some water and then roll it in the sesame seeds. This helps the seeds to stick to the outside of the dough.
7. Deep fry the sesame seed balls in the hot oil. Make sure to not overcrowd the saucepan.
8. Turn them gently with chopsticks or a spatula to cook evenly.

9. Cook for approximately 5 minutes or until the sesame seeds turn golden brown. Remove the balls from the oil when done and drain them on some paper towels.

10. Serve warm.

Mango Mochi

Serves: 4

Prep time: 10 minutes (+10 minutes draining)

Cook time: 10 minutes

Ingredients

• 2 ripe mangoes
• 75g glutinous rice flour
• 18g cornstarch
• 20g icing sugar
• 65g coconut milk
• 100g full fat milk 
• 5g vegetable oil
• 50g glutinous rice flour (cooked)

Method

1. Combine the glutinous rice flour, cornstarch, icing sugar, coconut milk, milk and vegetable oil and mix until the mixture is smooth without any lumps.
2. Oil a heat-proof dish and transfer the mixture over, cover with plastic wrap and poke some holes through the plastic to allow the steam to escape. Steam on high heat for about 15 minutes. Poke the mochi using a fork to test if it’s done, if the fork comes out with no residue then it is ready.
3. While waiting for the mochi to cool down, prepare the mangoes by slicing them into thick-cut pieces, and cook the glutinous rice flour on a pan in low-medium heat (the flour should be cooked when it feels hot and you start to smell the aroma).
4. Divide the mochi dough into four pieces. Place one piece between two sheets of cling film to prevent it from sticking, then flatten out the dough with a rolling pin. Wrap one slice of mango in the mochi dough, then cover it with the cooked glutinous rice flour. Repeat with the rest.
5. Refrigerate the mochi for 2-3 hours before serving.

DIY Fortune cookies

Makes 30

Ingredients:

• 3 large egg whites
• 3/4 cup sugar
• 1/2 cup butter melted
• 1/4 tsp vanilla extract
• 3 tbsp water
• 1 cup all-purpose flour

To decorate:

• White chocolate
• Cream
• Hundreds and thousands
• Rose petals

Method:

1. Preheat the oven to 180C. Line a sheet pan with parchment paper or a silicone mat, and have your fortune strips ready to go.
2. In a stand mixer (or large bowl with a hand mixer), whip the egg whites and sugar on high speed for about 2 minutes, until frothy. Whip in the melted butter, vanilla extract, and water until incorporated. Add the flour and mix until fully incorporated
3. With a tablespoon measure, spoon the batter onto the parchment paper and spread it out into an even 3 inch circle. I recommend not doing any more than 2-3 at a time, since they set very quickly and you will not be able to fold more than that.
4. Bake the fortune cookies for 7-8 minutes, until the edges brown slightly. If you let them brown too much, they will snap when you shape them. Conversely, if they don’t brown a little bit, they will also break (but tear, rather than snapping).
5. When each batch of fortune cookies finishes baking, remove them from the oven and quickly flip the circle over, and fold your fortune cookie in half, into a semicircle. This is when you slip your note into the cookie (quickly) because if you slip it in right at the beginning, the cookie will be too hot and your paper will stick to the cookie. Place your semicircle onto the edge of a cup, and quickly fold the ends down, to crimp into a fortune cookie shape (see above tutorial video if needed).
6. Place the cookie in a muffin tin to let it cool and hold its shape.
7. Repeat with the remaining batter.
8. Decorate fortune cookies to your liking.