Crispy Water Chestnuts

0 Review

(Provide your rating)

Prep time: 00:00 HR
Cook time: 00:00 HR



Chinese food commonly has Chinese water chestnuts as an ingredient. Water chestnuts belong to the nonstarchy, low-calorie vegetable group that will keep hunger pangs away longer and also act as a rich source of vitamins and minerals. Water chestnuts have no cholesterol and are low in sodium and fat. They can be added to salads, soups, wraps or even pizza toppings and enjoy a tasty healthy food ingredient.


  • Dayat Whole Water chestnuts - 1 cup
  • Oil - 500 ml
  • All purpose flour - 1 tbs
  • Corn flour - 1 tablespoon
  • Garlic, chopped - 1 tbs
  • Ginger, chopped - 1/2 tbs
  • Yeo’s Sweet Chilli Sauce - 2 tbs
  • Tomato ketchup - 1 tbs
  • Amoy Light Soy Sauce - 1 tbs
  • Yeo’s Hot Chilli Sauce - 1 tsp
  • Spring onion greens - 2 stalks
  • Salt to taste


Heat sufficient oil in a wok for deep frying.

Mix salt, all purpose and corn flour in a bowl with the water chestnuts (drained from the can) until the water chestnut is evenly coated with the flour.

Deep-fry the water chestnuts in the hot oil till golden and crisp. Drain on absorbent paper.

Heat 1 tablespoon oil in a non-stick pan. Add garlic and ginger, mix and sauté for 30 seconds. Add sweet chilli sauce and mix well. Add some water, mix and cook for 30 seconds.

Add hot chilli sauce and soy sauce, mix and cook for a minute.

Cut the spring onions greens.

Add the fried water chestnuts into the pan and mix well with tomato ketchup. Add chopped spring onion greens and toss to mix.

Serve hot garnished with some spring onion greens juliennes.