Spicy Limy Drumlets

Today is my day off! After such a long time I’ve taken leave on a work day …. it’s such an awesome feeling…no work and all play! There hasn’t been a day in the past two years (almost) when I’ve taken a leave to relax at home ….I was either traveling or busy with other chores. But knowing myself, I still found myself getting drawn to my office laptop today and ended up replying a few emails 😛 😀

Anyway, what better time could I find to work on my blog than today? There has been a couple of recipes lying in my notebook, so I guess I have to be more regular 😉

I have cooked quite a few appetizers lately, some really quick ones….mostly with chicken. So here’s another one. It’s the easiest recipe I’ve prepared till date with just four ingredients (including the chicken). This recipe is just perfect for a quick spice up at any time of the day 🙂

Enjoy your weekend 🙂


Preparation Time: 5 minutes (excluding marinating time)

Cooking Time: 10 minutes

Serves: 1 to 2


Cooking oil – as required

Chicken drumlets – 5

Lemon chili sauce – 1 to 1.5 tbsp

Paprika – 1 tsp

Sesame seeds (optional) – 2 tsp

Salt – as required


Step 1: Mix all the ingredients with the chicken (add some salt as required) and marinate for an hour or two (half n hour at least).



Step 2: Shallow or deep fry the drumlets one or two at a time on medium high flame until they are deep red brown on both sides. Transfer to a plate with kitchen napkins to soak off the excess oil.


Step 3: Serve hot with your favourite sauce and enjoy your favourite TV show 🙂

A few tips:

  • If you don’t have lemon chili sauce, just apply some lemon juice along with chili sauce to get a similar flavour.
  • You can mix chili and tomato sauce together as well to get a tomato based spicy flavour.

To print this recipe click here: Spicy Limy Drumlets

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Shrimps with Sweet and Sour Chili Sauce

China collage 2

Prawns/shrimps are one of my favorites! Back in my hometown, it’s quite expensive, so it was a delicacy back then for us. But in Singapore, it can be part of one’s everyday meal. It’s found in every wet market and super market. Recently I’ve been cooking Chinese quite a bit, in fact I posted the Chicken noodles recipe as well few weeks back. So the next one I wanted to try with shrimps.

I was quite satisfied after cooking this recipe…. the dish turned out to have a great color and can be cooked in minutes! I was so happy that the next day I tried another Chinese recipe ‘Chicken in black bean sauce’ (which I’ll post next)!

If you have guests coming home, I feel this is the perfect recipe (provided your guest(s) are not allergic to shrimps) as it just cannot go wrong and has a lovely color. Do try it and I’m sure your guests will love it! Let me know if you’ve added any special touch to the recipe, I would love to try them out too 🙂

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Serves: 2 to 3

Preparation Time: 20 minutes

Cooking Time: 10 minutes


Shrimps – 450 g, peeled and deveined

Cooking oil – 2 tablespoons

Garlic – 5 to 6 cloves, chopped

Green onion (Scallion) – 5 to 6 small, cut into 1 inch size

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For the sauce:

Bottled chilli sauce – 2 tablespoons

Bottled tomato sauce – 1 to 2 tablespoons

Bottled lemon chilli sauce – 1 tablespoon

Sugar – 1/2 to 1 teaspoon

Sesame Oil – 1 tablespoon

Cornflour or Cornstarch – 1 to 1.5 tablespoons mixed with around 1/2 cup of water

Salt – to taste

Mix all the above to make the sauce mixture.

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For the marinade:

Rice wine or Chinese cooking wine – 1.5 to 2 tablespoons

Sesame oil – 1 tablespoon

Minced ginger – 2 teaspoons

Sugar – 1 teaspoon

Step 1: Mix all the marinade ingredients together to make the marinade mixture. Mix with the shrimps and marinade mixture and keep aside for around 10-15 minutes.

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Step 3: Heat oil in a wok or U shaped pan. Add garlic and the shrimps and fry for 1 to maximum 3 minutes until the shrimps develop a slight pinkish orange color.

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Step 4: Add the sauce mixture and cook until you get the desired thickness. Add salt for taste (as required).

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Step 5: Add the green onion. Stir (maximum for a minute) and transfer to a plate immediately. Serve hot with rice or noodles.

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A few tips:

  • If you don’t like it too spicy, use less amount of the chili sauce and more of the tomato sauce.
  • Add some vinegar if you like, before transferring from the wok/pan to the serving dish, as per your taste.