Stove-top BBQ Pork Pastry aka Char Siew Sou [cheater's version] 平底锅叉烧酥 ［免烤］

This is a quick and super easy recipe made without deep frying and it's non-bake. I made this with frozen Prata, wrapped with juicy homemade Char Siew fillings, pan fried without oil and yield this crispy, flaky and fragrant Char Siew Puff. This is absolutely delicious and it's best when served hot with a cup of coffee or Chinese tea. 

Ingredients: yield 2 servings


1 Frozen Prata 冰冻印度煎饼 1片

4 heap tbsp Homemade Char Siew Filling 万用叉烧馅 4汤匙 《点击进入食谱》
<Click here for recipe>  

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method: 步骤

1. Remove frozen prata from the freezer, let it sit at room temperature for few minutes. 
从冰箱取出冰冻的印度煎饼，放置室温数分钟。不能完全解冻，不然会很粘手，很难操作。

2. Very quickly, cut frozen prata into 4 pieces (quartered). 
分割4份。

3. Scoop 2 tbsp of Char Siew fillings onto the prata, put another slice of prata on top, press to seal the edges. Repeat for the rest.
其中两片各放2汤匙叉烧馅，然后用剩余的两片盖上。用手或叉子压边封口。

4. Heat a non stick pan (without adding oil), pan fry the prata until both sides are golden brown and crisps. Serve warm.
烧热平底锅，无需下油，煎至上色香脆，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Share this post