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Showing posts with the label Air Fried

Airfried Spicy Lemon Prawns by Jeannie Lee

15 pieces Large Prawns - peeled and deveined with tails on
1.5 tbsp McCormick Grill Mates Chilli Pepper BBQ sauce 
1/4 tsp McCormick Himalayan Pink salt
1/4 tsp McCormick Parsley Flakes
1/4 tsp McCormick Lemon
Pepper with garlic & onion
2 tbsp fresh lemon juice
1 tbsp chopped red capsicum
1 tbsp chopped fresh parsely
1 tsp olive oil

Cucumber Mayo DipAdd 3 tbsp of mayo with 2 tbsp chopped cucumber and 1 tsp lemon juice. Mix all well and set aside.

Method for Prawns
1. In a medium bowl, add together McCormick Chilli Pepper BBQ sauce, McCormick Himalayan Pink Salt, McCormick Parsely Flakes, McCormick Lemon Pepper with garlic & onion, chopped red capsicum, chopped fresh parsely, lemon juice and olive oil. Mix all well.

2. Add in the prawns and toss gently to coat. Leave in the fridge for 30mins.

3. Spread the prawns evenly on a grill pan, airfried prawns at temp 200 degrees for 10 minutes or until the prawns are cooked with a little charred at the side.

4. Serve warm with cucumber ma…

Airfried Thai Style Honey Lemongrass Chicken Sticks by Jeannie Lee

With Pure Natural Raw Honey from Huiji, I used it to marinade the chicken for a healthy version and the texture is more juicy. The light jasmine scent gave a more frangrant to the chicken.

500gm chicken breast - minced
10 stalks lemongrass
1tbsp Huiji Honey
1tsp chopped lemongrass
3 chopped shallots
2 cloves chopped garlic
1 stalk parsley- chopped finely
2tsp fish sauce
1tbsp light soy sauce
1tsp sea salt
1tbsp corn flour
1egg white

Wash and pat dry chicken breast. Chopped chicken coarsely.
Combined chopped chicken with all the seasoning to marinade for 4hours or more.
Cut lemongrass half across the middle. Use only the lower portion.
Divide the chicken mixture into ten equal portions, with our hands, shaped the portion around the lemongrass stem. (It can be a little messy with your hands).
Place a parchment paper on the Airfryer grill, spray some oil on the parchment paper and placed the chicken sticks neatly into the grill pan (is a bit messy with hands) spray some oil on …

Air Fried Chicken Wings by Tay Ai Whey


8 - 10 pieces mid-joint chicken wings
4 tablespoons Oyster Sauce
1 tablespoon shaoxing wine
1 tablespoon sesame oil
1 tablespoon honey
1 thumb size grated ginger
A dash of white pepper


Wash all the wings and drained well.

Mix all seasoning and combine them well. Cover with cling wrap and marinate in the fridge for at least 3 hours or overnight.

Heat up the airfry at 180°c for 5 minutes.

Place the wings on the tray, lined with baking paper. Arrange the wings under side up.

Airfry at 180°c for 15 minutes turning once after 8 minutes and brush with the remaining marinade.

Remove and serve.

Airfried Prawn Paste Mid-Joint Chicken Wings by Tay Ai Whey


12 - 16 pieces mid-joint chicken wings
4 teaspoons shrimp paste
2 tablespoons light soya sauce
1/2 tablespoon shaoxing wine
1 teaspoon sesame oil
2 tablespoons sugar
4 tablespoons cornflour
1 teaspoon ginger juice
1 egg


Wash and clean the chicken wings.

Mix the sauce well. Beat the egg and add to the mix. Combine them well and add chicken wings into it. Marinate the wings by leaving it in the fridge for 3 hrs or overnight for better taste.

Place the wings onto the airfryer tray and airfried at 180°C for 15 minutes turning once halfway.

Place the chicken wings onto paper towels after air frying and transfer them onto a serving plate and enjoy!

Pandan Chicken by Jovial Um-ma


Pandan leaves 2bags
1kg bonlessn chicken thighs (cut into 2 in. x 1 in. cubes)
1tbspoon sesame seeds
1 tbspoon soy sauce
3 tbspoon oyster sauce
1tbspoon sesame oil
Some dashes white pepper powder
1tbspoon honey
1/2 tbspoon fish sauce
1 tbspoon fresh ginger (grated and squeezed for juice)


1)Mix the chicken pieces with all the seasonings above.
2)Add the ginger juice and marinate for 1/2day or more
3)precook the chicken using airfryer for 8 to 10mins
4)Put a piece of the chicken to the ?mid of the pandan leave and wrap it up tightly.
5)Deep fry until the golden brown.
6)Dish out and serve hot.

Airfried Cordon Bleu Chicken Meatballs by Michelle Heng

(makes 10 meatballs)

250g minced chicken meat
3 slices ham (cut into small pieces)
30g swiss cheese (cut into 10 little cubes)
1/2 egg (beaten)
2 tbsp plain flour
1 tsp chicken powder
3 tbsp panko bread crumbs
Olive oil

1 tbsp water
1 tsp pepper
1 tsp garlic powder

1. Mix the minced chicken meat, ham with all the seasoning thoroughly, use chopsticks to stir in one direction till the minced chicken meat becomes gluey.
2. Scoop a tablespoon of meat mixture onto a wet palm, wrap a cheese cube in the centre and form a ball. Repeat process till all minced meat mixture & cheese are done.
3. Refrigerate the ready made meatballs for at least an hour.
4. Lightly coat meatballs with plain flour then dip in egg before dredging with panko bread crumbs (that is already mixed with 1 tsp of chicken powder).
5. Spray a spritz of oil on the meatballs before airfrying them in a preheated airfryer at 180 deg C for 8mins, then at 200 deg C for 5mins, shake the basket regular…

Airfried Tortilla Nacho Cheese Crusted Codfish by Michelle Heng


3 pcs codfish
1 tsp garlic salt
1/2 tsp pepper
1/3 egg (beaten)
1 tbsp plain flour
1 cup tortilla chips (choose your favourite flavour, crushed)
Cheese dip
Olive oil

1. Marinade codfish with salt and pepper for 1/2 hr.
2. Coat codfish with flour then dip in egg before dredging with tortilla chips. No need to coat anything on the skin (depending on personal preference).
3. Put in fridge to set for about 10mins then spray a spritz of oil on top layer.
4. Airfry in preheated airfryer on a grill pan at 180 deg C for 10-12 mins (depending on thickness of codfish). No need to flip.
5. Serve hot with cheese dip.
6. Bon appétit!

Airfried Nam Yee Mid-joint Chicken Wings by Michelle Heng

10 pcs chicken wings
2 pcs nam yee
1.5 tbsp nam yee sauce
1 tbsp shaoxing wine
1 tbsp garlic powder/minced garlic
2 tbsp self raising flour
Olive oil

1. Wash and pat dry chicken wings.
2. Marinate the meat for at least 4 hrs (preferably overnight) with all the seasoning (except for self raising flour & oil), covered in fridge.
3. 10 mins before airfrying, dredge the wings in self raising flour, tap off excess flour and set aside for 10-15mins.
4. Spray a spritz of oil on all wings before airfrying on the grill pan in preheated airfryer at 180 deg C for 15 mins, turn once during half time.
5. Bon appetit!

1. Those without an air fryer, can either bake or deep dry the wings.

Airfried Pumpkin on a Bed of Crispy Spinach by Michelle Heng

250g pumpkin
150g spinach leaves
1 tbsp self raising flour
1 tbsp butter
1/2 tsp salt
50ml milk
Olive oil

1. Pluck spinach leaves, wash and air dry overnight.
2. Blend 50g of pumpkin in milk, set aside.
3. Cut 200g of pumpkin into bite size and lightly coat with self raising flour.
3. Spray some olive oil on pumpkin and airfry in basket at 180 deg C for 8-10mins (depending on size). Once the pumpkin can be pierced through with a toothpick, its done, set aside.
4. Mix 1 tbsp olive oil into the spinach leaves and airfry the leaves at 180 deg C for 2-3mins. Cover the leaves with a net to prevent it from frying up onto the coil.
5. Shake the basket a couple of times during airfrying to ensure even frying of the leaves. Be watchful as leaves can turn brownish very fast, you want green and not brown looking leaves. Do in batches for easy handling.
6. Pour the airfried leaves into a big bowl and toss with salt before placing them onto a plate. Use a spoon to aid in tossing …

Airfried Cornflake Crusted Chicken Strips by Rita Choo

2 packs Chicken Fillets* (seasoned with soy sauce & pepper)
1 large egg or 2 smaller ones
3 cups cornflakes (crushed into small pieces)
1/2 tsp salt
1 tbsp fresh parsley, chopped
1 tbsp olive oil
4 tbsp flour
Freshly ground black pepper

1. Preheat Airfryer to 200C.
2. Beat the eggs with oil and set aside. Place the flour on a plate and set aside.
3. Put the crushed cornflakes into a flat bowl and stir in salt, pepper and parsley.
4. Coat chicken strips in flour, dip in egg mixture and finally coat with seasoned cornflakes.
5. Spray little oil (optional) and airfry for 5-7 minutes, turning halfway through, until golden brown and crispy. Serve with your favorite dipping.

*1 pack (from Fairprice supermarket) contains 8 slices

Note: If Airfryer is not available, bake chicken strips for about 30 minutes or until golden brown.

Airfried Pork Back Ribs with char siew sauce by Jeannie Lee‎

1kg baby back ribs
2tbsp hoisin sauce
1tbsp honey
1tbsp light soy sauce
2tbsp sesame oil
2tbsp char siew sauce
4 cloves of fresh garlics - minced
2tbsp minced fresh ginger

Wash the back ribs and dry with kitchen tissue.
Marinate the back ribs with the above ingredients and leave in the fridge for at least 4 to 6 hours.
AF ribs at 160deg for about 40mins in between apply the balance marinated sauce on the ribs. Adjust temp to 180deg for about 10mins to char the top.
Serve hot n enjoy.

Airfried Egg Tofu Omelette by Clara Fu

Recipe from Amy Chai of another group

1 roll egg tofu cut into rounds

Mix together all below3 eggs
2 tsp fish sauce (or soy sauce)
1/2 tbsp oil
1/2 tsp sesame oil
Pepper + 1tsp cornflour dissolved in a little water (abt 1dsp)

1. Pre-heat AF 200 for 5mins.
2. Place rounds of tofu onto baking tray spreaded out.
3. Pour egg mixture over it.
4. AF at 200 for 8-10mins.

Airfried honey lime chicken wings by Anna Tan

16 mid joint chicken wings

2 tbsp light soya sauce
2 tbsp good quality honey
1/2 tsp sea salt
1/4 tsp white pepper powder
1/2 crush black pepper
2 tbsp lime/ lemon juice

1. Wash the mid wings, pat dry with kitchen towel.

2. Pour all marinates into a glass dish, add in mid wings, mix well and let it season for at least 6 hours if you don't have time, 1 day will be better. Cover with lip and refrigerate them.

3. Bring out to rest in room temperature for 30 mins before bake or AF.
4. AF the wings with 180 C for 6 mins, flip over 180c for 6 mins and flip again AF 200 for 3 mins.

Let it cool for 5 mins, serve with a wedge of lime/ lemon.

*** please watch out for the last 3 mins, it might burn easily bcos of the honey***

Airfried Sweet & Sour Pork by Wendy Ang

Ingredients - 250 gms Pork cubes, pounded with a meat hammer and seasoned with light sauce, pepper, and sugar for 15 mins
- 3 heaped tbsp of breadcrumbs
& 2-3 Slices of cream crackers ) pounded together
- Add a tbsp of cornflour to the pork just before rolling them into balls and coating them with the breadcrumbs mixture. Lightly pressed the coating onto the pork so that they will stay on.
- Leave the pork balls uncovered in the fridge for 15 Mins
- Pre Heat airfryer for 5 mins
- Place pork into the airfryer. Spraying oil is optional.
- 180° for 5 mins, turn and 200° for another 5 mins
- Arrange on a serving plate

- Shallots, cut into halves
- Capsicum or jap cucumbers, cubed
- Tomatoes, cubed
- Pineapples, cubed (I didnt use)

- 1Tbsp plum sauce,
- 2-3 tbsp tomato sauce,
- 1 tbsp worcestershire sauce
- Dashes of pepper
- 1-2 tbsp of boiled water
Test the sauce to see if you need to adjust the seasoning

- Heat some oil in pan
- Add shallots fry briefly
- Add capsicu…

Airfried Horlicks Chicken Drumsticks by Michelle Heng

Adapted recipe from Gina Choong of Kitchen Capers

4 pcs chicken drumsticks
1/2 egg white

2.5 tbsp Horlicks powder
1.5 tbsp rice flour
1 tbsp cornmeal (yellow, powdery type)
1/2 tbsp tumeric powder
1/2 tsp salt

1. Combine and mix the seasoning thoroughly.
2. Dip each piece of chicken drumstick in egg white before coating it with the seasoning, set aside for 30 mins.
3. Just before airfrying, dredge the chicken again with another layer of the seasoning, this time no need to dip in egg white.
4. Spray a thin mist of oil onto the drumsticks before airfrying in preheated airfryer at 170 deg C for 15 mins. Turn the drumsticks every 5 mins for even browning, if need be also spray some oil too.
5. Serve hot with rice or eat plain on its own.
6. Bon appetit!

1. Can add 1/2 tsp of curry powder to the seasoning if you want the dish to have a little heat.
2. Dish can be deep fried if you do not have an air fryer.

Airfried Horlicks Crab Croquettes by Michelle Heng

Adapted recipe from

Ingredients (makes 4 croquettes)
120g crab meat
1 potato (20g, boiled and mashed)
1 tbsp horlicks
1 tsp dried basil leaves
15g butter
Salt & pepper (to taste)

Outer crust1/2 egg (beaten)
Panko bread crumbs
1/2 tsp chicken powder

1. Mix all the ingredients (except the ingredients for outer crust) thoroughly.
2. Shape the mixture into 4 round croquettes.
3. Mix the chicken powder into the panko bread crumbs.
4. Dip each croquette with egg then dredge with the panko bread crumbs.
5. Spray a spritz of oil onto each croquette before airfrying them in the preheated airfryer at 200 deg C for 25 mins.
6. Flip during half time and spray another spritz of oil on the flipped size.
7. Bon appétit!

Rice Cooker Gula Melaka Cha Siew by Michelle Heng

Recipe adapted from

500-750g pork collar

4-5 gloves garlic
3-4 slices ginger
1 tsp salt
1 tsp pepper
2 tbsp soy sauce
1 tbsp shaoxing wine
1 tbsp cooking caramel
100g gula melaka (cut to small pcs)
220ml water

1. Cut the meat into 4x3cm cross-section. Rinse and drain. As the meat will shrink after cooking, so try to cut the meat in thicker pieces.
2. Add all the marinade to the pork in a mixing bowl. Mix with your hand for about 1 to 2 minutes.
3. Cover with a lid, and let the meat marinate for at least one hour. (Best to marinate for almost a day for a more flavourful char siew).
4. Pour all the ingredients into the rice cooker. Cover the lid and start the rice cooking process.
5. Stir the ingredients after 20 minutes into cooking. Regular stirring will give a more even heating and coating to the meat. When the liquid ingredient are thickening up, give the meat more regular stirring. At the end of t…

Airfried Curried Mid Wings by Jane Lee

20g garlic paste
20g ginger paste
1 teaspoon salt
Curry paste (any brand will do the work)

Combine all above ingredients and marinate overnight, if not minimum 1 hour.
Preheat air fryer to 200deg and spring some oil on the pan. 5min later, place the marinated wings or any chicken. Spray some oil and bake for 15min.
During half time, U need to turn d chicken pieces and spray some oil on the chicken again.

If u do not have AIRFRYER, U can choose to pan sear them and cook them.

Adjust the seasoning based on your palate as individual palates are different.

Above recipe is for 8pieces mid wings. Make the seasoning ingredients more if u r making more.

Airfried Pork Floss Mini Spring Rolls by Yvonne Tay

Frozen spring roll skin (medium size)
Pork/chicken floss
Beaten egg for egg wash (to seal the edges)
Oil/Butter spray (I used butter spray)

-Cut whole stack / partial of spring roll skin into 4 squares.
-Put 1 teaspoon of pork/chicken floss at centre of skin.
-Fold in 2 sides, roll up tightly & seal edges with egg wash.
-Spray some oil/butter on the mini spring rolls & toss well.
-Preheat your airfryer @ 180" 3mins.
-AF @ 180" 6-8 mins. (To your desired colour)
-Shake /Toss every 2mins to AF evenly.
-Keep in airtight container once completely cool.

PS: You may AF your spring rolls below the wire mesh holder to prevent flying up to heating element.

Walnuts Butter Cookies by Rita Ng

100 g Butter - Room Temperature
50 g icing sugar
150g Plain Flour
1 tsp vanilla essence
Some crush walnuts

1. Put the butter in a mixing bowl.
2. Add the icing sugar
3. Cream both slowly
4. Add vanilla essence and the crush walnuts.
5. Knead well till it form a dough.
6. Using a rolling pin flattened it by rolling and shaped the dough.
7. On the airfryer for 3 mins to warm up.
8. Airfry 200 deg for 7 mins.
9. Leave on a rack to cool.
10. Walnuts heart-Shaped butter cookies that melts in the mouth! Yummy !