Q: chinese appetizer
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Answer(s) to this Question ( 1 / 3 ) |
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Shrimp ToastThese are so delicious that you could make triple the recipe and not have enough. Make sure to drain them well and serve them hot!
1 pound shrimp
4 ounces pork fat (yes really)
2 egg whites
1 teaspoon rice wine
1 teaspoon salt
1 teaspoon ginger, minced
2 tablespoons cornstarch
10 slices white bread
2 teaspoons sesame seeds
3 quarts oil -- for deep-frying
-----Peppersalt -----
1/4 cup Szechuan Peppercorns
1/4 cup Salt
1. Shell and devein shrimp. Rinse and pat dry with a paper towel. Flatten each shrimp with the broad side of a cleaver to make chopping easier. Use cleaver to finely chop shrimp and pork fat.
2. Combine chopped pork fat and shrimp; chop to a fine paste. Place shrimp paste in a medium bowl.
3. Use a spoon or your hands to mix shirmp paste with egg white, wine, salt, ginger root and cornstarch; set aside.
4. Remove crusts from bread. Cut each slice into 4 squares. Mound 1 rounded teaspoon shrimp paste on each square of bread and press gently. Sprinkle with sesame seeds.
5. Heat 6 cups oil in a wok over high to 350 degrees F (175 degrees C). Reduce heat to medium. Carefully lower bread squares shrimp-side down into hot oil with a slotted metal spoon.
6. Deep-fry 4 or 5 at a time until edges of bread turn golden, about 1 minute. Turn each bread and cook other
side 30 seconds. Watch carefully! Remove from oil with slotted spoon; drain on paper towels. Repeat with remaining bread squares.
7. Sprinkle with Pepper salt and serve hot.
Peppersalt
1. Heat a medium saucepan over medium-low heat 1 minute. Add peppercorns and stir-fry 5 minutes.
2. Remove saucepan from heat and let cool. Grind peppercorns into a fine powder with a mortar and pestle or pepper grinder.
3. Add salt; mix well. Store in a tightly covered container. Makes about 1/4 cup.
Hot & Sour SoupA bestseller on Chinese Menu´s try making your own Hot & Sour Soup.
1 1/2 sea cucumber -- *see note
1 1/2 quarts chicken stock
3 ounces prawns -- diced if large
1/4 cup green peas -- thawed
3 dried black mushrooms -- finely chopped
6 pieces cloud ear fungus -- soaked and chopped
1 1/2 cake soft bean curd -- finely diced
1 1/2 medium tomato -- finely diced
1 tablespoon salt
3 tablespoons white pepper
1 tablespoon sesame oil
3/8 cup cornstarch -- blended with water
3 eggs -- lightly beaten
3/8 cup black rice vinegar
3 tablespoons spring onion -- finely sliced
1. Soak the sea cucumber in hot water until soft, then cut in half lengthwise. Clean the interior and dice the flesh finely
2. Heat the stock and add sea cucumber, prawns, peas, mushroom, fungus, bean curd and tomato. Bring to a boil and simmer for one minute.
3. Add salt, pepper and sesame oil. Thicken the soup with cornstarch, then add the egg and stir until set.
4. Add the vinegar, pour into serving bowl and garnish with spring onion.
* You may wish to replace the sea cucumber with finely diced cooked chicken or pork.
Steamed Shrimp DumplingsSteamed Shrimp Dumplings, also known as Har Gau are one of my favorite offerings for Dim Sum.
This recipe makes 40 dumplings which will serve 20 people as part of a Chinese meal.
1 pound shrimp, ground in food processor
1 cup bamboo shoots, chopped
1/3 cup water
2 tablespoons soy sauce
2 teaspoons rice wine
2/3 teaspoon sugar
2/3 teaspoon sesame oil
1 1/3 dashes pepper
2 tablespoons cornstarch
40 Wonton or dumpling wrappers
1. To make filling: Mix together all ingredients except cornstarch until the mixture is well blended and smooth.
2. Stir in cornstarch and mix well.
3. Place 1 Tablespoon of shrimp filling into the center of each wonton wrapper. Fold over into a triangle shape or half moon depending on the shape of your wrapper.
Seal with water.
4. Line a steamer with a damp cloth. Set the dumplings about 1 inch apart. Steam over high heat for 5 minutes. Remove and serve.
To make these ahead, line a baking sheet with parchment paper, and flash freeze dumplings. Once frozen place in a freezer bag for up to 2 months.
Steam as above from frozen for about 10-15 minutes.
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