Thursday, February 11, 2010

Yee Sang Prep - Day 3 - Roasted Peanuts and Crispy Crackers

Chinese New Year's Eve is only 3 days away and i had better accelerate my prep postings otherwise, this dish will not make to the table on Saturday.  The prep is not really that tedious, the difficult part is to take the pictures as i go along and then the pictures have to be uploaded and editted.  Thank you for your patience in coming back to read the next prep.  I would try to put on some turbo charge and get this dish on the table in time.


To make crispy cracker -

1 cup plain flour
1 egg
1 piece of lam yee
1 tsp baking powder
1/4 tsp 5 spice powder
a pinch of salt and pepper
enough water to make into a dough

Roasted Peanuts:

Raw Peanuts preferably the ones without the skin.


Raw peanuts
Roast peanuts in 350f oven

Put roasted peanuts to cool in a colander before removing the skin

Skin removed

Pulse until fine

To Make Crispy Crackers

Mix all the ingredients and add in enough water to make into a pliable dough

Remove dough from food processor and knead until smooth.  Cover with damp cloth or put into plastic bag and let it rest for at least 30 minutes.

Divide dough into small pieces and roll as thin as possible.  I like to roll one piece and when the dough begins to resists, let it rest and start rolling the next piece.  When you have finish rolling all the pieces, come back to the first piece and finish the rolling.  Roll until very thin, as thin as wonton skin.

Using a pizza cutter, cut rolled piece into 1/2 inch x 1 1/2 inch.

Heat oil and deep fry until crispy

Crispy Crackers are ready



Mary Bergfeld said...

I so want to spend the new year holiday at your table :-) You've outdone yourself this year, Lily.

Minh Ha Pham said...

hi there !
i have jaust tried your recipe and i have to say that's very yummy ^^
thanks for the recipe

tokyolaksa said...

Hello Lily! I have been following your fabulous blog for a while. (my Malaysian husband alerts me everytime he sees something he wants to eat - which is rather often!)I just wanted to say a BIG thank you for your Kuih Kapit recipe. it is a bit different from previous recipe I tried and it was a lot easier to make it crisp - Yum Yum Yum. Only the problem now is this Kuih disappears too quickly.

Anonymous said...

Thanks Aunt Lily for yet another fabulous recipe! I started making the crispy crackers and peanuts today. The crispy crackers are so good that we are munching them on their own and almost half of them are gone already!!!

Best Regards

devan said...


May i know what is "lam yee"?


Anonymous said...

Hello Auntie Lily, I am a fan of you and your recipes.
Could you please explain me what "lam yee" is ?

Thanks Auntie Lily.

Best regards,

Unknown said...


here is a picture of the bottle of lam yee in my original yee sang psot Lam yee is fermented bean curd and red in color, fu yee is also fermented bean curd but white.

Anonymous said...

Hi Auntie Lily,
Just wondering-would it be possible to brush the dough with oil and bake it instead of frying it?
I don't deep fry very often and wouldn't know what to do with the oil after making this! :D

Unknown said...


somehow baked does not have the crunch like deep fried ones. you don't have to have alot of oil. just say about 1 cup and then fry the rolled out dough by batches. The remaining oil can be kept for everyday cooking.

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