David Yeo

 

Mak Chin's

Location 1511 N. Shepherd Drive Houston, TX 770077

Reservations 713.861.9888

Web www.makchins.com

 

At Mak Chin’s, Malaysian-born Executive Chef David Yeo is blending complex, unique and exotic ingredients with street foods from Asia’s major culinary crossroads. Chef Yeo recently moved from San Francisco to Houston after successful tours with Jeffrey Chodorow’s Asia de Cuba at the Clift Hotel and the James Beard
Award-winning Chef Christopher Yeo at Straits Restaurant. Chef Yeo’s nuvo-Asian cuisine is a standout addition to Houston’s diverse culinary mix. “Asian cuisine in Houston has been largely developed around sushi or old-school Chinese. My dishes are about a part of Asian cuisine that many people have yet to experience.”

Wok Crispy Red Snapper in Singapore Chili Sauce

 

Ingredients

2 each Gulf red snapper fillets, scaled and skin-on

2 each whole eggs, beaten

1 cup potato starch or cornstarch

2 cups vegetable oil

For the sauce:

1 clove garlic, thinly sliced

1/2 inch fresh ginger, thinly sliced

1 cup chicken broth

1/2 cup ketchup

1 tablespoon sriracha sauce

2 tablespoons sugar and salt/pepper to taste

 

Method

For the red snapper fillet 1) Season fillets with salt and pepper. 2) Heat 2 cups of vegetable oil in a skillet. 3) Pour whole beaten eggs over snapper fillets and coat well. 4) Remove excess egg from fillets and generously dust in cornstarch. 5) Shake off excess flour and carefully fry in hot oil for approximately 4 1/2 minutes or until fish is crispy golden.

For the Sauce 1) Heat 2 tablespoons oil in wok, add garlic and ginger. 2) Combine the rest of the ingredients and add to wok. 3) Let sauce come to a boil for 2 minutes, then serve.

 

To Serve

Pour sauce over the fillet and garnish with cilantro, sliced red and green jalapeño and serve immediately