Two Delicious recipes from Lucky Dragon Supper Club by Stephanie Feher

Murdoch Books
Dec 10
4 min read

Updated: 6 days ago

Check out these two delicious recipes from Lucky Dragon Supper Club by Stephanie Feher, available now!

Roasted Wings with Caramelised Fish Sauce

I ABSOLUTELY LOVE WINGS that are glossy, glazed and packed with zing. Normally, I’d encourage you to deep-fry for the ultimate crunch, but this oven method guarantees crispy results with half the hassle. Cornflour (cornstarch) and baking powder are your MVPs here, but the ultimate trick is dry brining the wings – seasoning and refrigerating them uncovered for at least 4 hours, or overnight. The sauce is wildly addictive, coming in hot, arms swinging like it has something to prove. I love serving it with a steaming bowl of white rice. Heaven.

Make Ahead:

Roasted Wings with Caramelised Fish Sauce

Dry brine wings for at least 4 hours (overnight recommended).

On the day:

Roast wings and make sauce.

Toss wings in sauce just before serving.

Serves 4

Prepare the Wings:

1 kg (2 lb 4 oz) free-range chicken wings, drums and flats separated
3 teaspoons cornflour (cornstarch)
2 teaspoons baking powder
1 tablespoon chicken stock (bouillon) powder
½ teaspoon garlic powder
¼ teaspoon Chinese five spice powder
½ teaspoon ground white pepper
½ teaspoon freshly ground black pepper
½ teaspoon salt

Line a rimmed baking tray with foil and place a wire rack on top. Pat dry the wings with paper towel. In a large bowl, toss the wings with the remaining ingredients until evenly coated. Shake off any excess to avoid a grainy texture. Arrange the wings on the prepared wire rack, leaving space between each one. For maximum crispiness, refrigerate the wings, uncovered, for at least 4 hours, or overnight.

Roast the Wings:

Neutral oil, for greasing

Preheat the oven to 200°C (400°F) fan-forced. Position the rack (still on the tray) in the upper‑middle part of the oven. Lightly spray or brush the wings with oil. Roast for 20 minutes, then flip and continue roasting until golden and crispy, about 15–30 minutes more, flipping occasionally for even browning. For an extra-crispy finish, switch to the grill (broiler) setting for the last 2–5 minutes, watching closely to prevent burning.

Make the Sauce:

1 tablespoon neutral oil
3 tablespoons soft brown sugar
4 French shallots, diced
6 garlic cloves, finely chopped
¼ cup (60 ml) fish sauce
2 tablespoons lime juice

While the wings are roasting, heat the oil and sugar in a small saucepan over medium heat until the sugar dissolves. Add the shallot and garlic. Fry until fragrant, about 1–2 minutes. Stir in the fish sauce and ¼ cup (60 ml) water, then reduce the heat to low. Let it simmer for 5–10 minutes, or until slightly reduced. Stir in the lime juice. If the sauce is still runny, continue simmering until thickened, but be careful not to over-reduce.

To Serve:

1 spring onion (scallion), thinly sliced

Toss the wings in the caramelised fish sauce until well coated. Transfer to a serving platter, garnish with spring onion and serve immediately.

Prawn Toast with Chilli Crisp Mayo

I LOVE A PRAWN TOAST that’s made with buttery-sweet brioche slices, light on the sesame seeds and generously filled. I use peeled and deveined frozen prawns (shrimp) to save time, but fresh prawns work just as well. For this recipe, sesame seeds are optional – I find their roasted flavour can sometimes overshadow the prawn’s natural flavour profile. That said, if you’re a sesame seed lover, go all in, babes. The chilli crisp mayo couldn’t be simpler. I love using Laoganma brand (find at most supermarkets or Asian supermarkets), but any chilli oil or spicy condiment works beautifully here too.

Make ahead:

Chilli crisp mayo can be made and refrigerated up to a week ahead.

Prawn filling can be made and refrigerated overnight.

On the day:

Assemble and fry toasts just before serving

(makes 4)

Make the Chilli Crisp Mayo:

½ cup (120 g) Kewpie mayo
1–3 tablespoons crispy chilli oil (including sediment), adjust to taste.

In a small bowl, mix the mayo and chilli oil, adjusting the amount to suit your heat preference. Set aside, or refrigerate in an airtight container for up to a week.

Make the Prawn Filling:

400 g (14 oz) raw prawns (shrimp), peeled and deveined (thawed if frozen)
½ teaspoon caster (superfine) sugar
½ teaspoon ground white pepper
½ teaspoon salt
½ teaspoon sesame oil
1 tablespoon Shaoxing rice wine
1 tablespoon cornflour (cornstarch)
1 egg white
¼ teaspoon MSG (optional)

In a food processor, blend all the ingredients until smooth and paste-like. Set aside, or refrigerate in an airtight container up to a day ahead. If making ahead, bring the prawn filling back to room temperature before proceeding.

Assemble the Toasts:

4 slices brioche or white bread, about 1 cm (½ in) thick, crusts removed

Sesame seeds, for sprinkling (optional)

Generously spread the prawn filling onto two slices of bread. Top with the remaining slices to form sandwiches. Use a spatula or butter knife to clean the edges, ensuring no filling spills out. Place a generous amount of sesame seeds on a plate, if using. Press sandwich edges gently into seeds, using remaining filling as glue, if needed.

Fry and Serve:

Neutral oil, for shallow-frying

Add enough neutral oil to a large frying pan to reach about 2 cm (¾ in) deep. Heat the oil to 180°C (350ºF) over medium heat, or until bubbles form rapidly around the tip of a wooden chopstick or handle of a wooden spoon when dipped into the oil. Fry the sandwiches for 3–4 minutes on each side, or until golden and crispy. For sesame coated sandwiches, fry the edges as well. Remove and drain on paper towel. Once they’re cool enough to handle, cut the prawn toasts in half diagonally into triangles. Serve with the chilli crisp mayo on the side.