¾ 1b. (340 g) medium shrimp (about 20) 1 dried or fresh hot pepper, chopped 1 T. minced garlic 3 T wine, ½ t. salt sesame oil as desired dash of pepper 2 T. chopped green onions Devein shrimp; rinse and drain.Heat 2 T. oil. Stir-fry hot pepper and garlic until fragrant. Add shrimp and stir-fry briefly. Add minced garlic, salt, sesame oil as desired and dash of pepper; cover and cook over medium heat until shrimp changes color (about 3 minutes). Sprinkle with green onions and serve.
½ 1b. (225g) fish fillet or squid oil for deep-frying Cut fish into strips, 2" × ½". Other procedures are the same as steps.Stir and mix the batter well. Heat oil to medium hot . Hold each shrimp by tail then dip in batter; deep-fry 2 minutes or until golden brown and cooked. Remove and put shrimp on a paper towel to absorb oil. Serve with dipping sauce.
1 1b. (450g) large or medium shrimp1 T. wine, ½ t. salt dash of pepper 6 T. flour oil for deep-frying SOFT BATTER: 1 beaten egg ¾ c. ice water, 1 c. flour OR CRISPY FLOUR PASTE: 1 c. ice water, 1 c. flour ½ t. baking powder, 1 T. oil Shell shrimp, retain tail. Devein and make three cuts from belly to the back; do not cut through and stop half way so that shrimp will not curl during frying. Add wine and salt. Marinate briefly. Coat with batter or flour paste before deep-frying.Stir and mix the batter well. Heat oil to medium hot. Hold each shrimp by tail then dip in batter; deep-fry 2 minutes or until golden brown and cooked. Remove and put shrimp on a paper towel to absorb oil. Serve with dipping sauce.
2 slices cod fish, 1 red chilli, 3 cloves garlic, 2 spring onion, 1 piece ginger,½ c. dry cornstarch. ½ t. salt, ¼ t. pepper, 1 t. wine, 1 little spring onion section, a little ginger slices. 1 T. sugar, 1 T. vinegar, 1 T. soy sauce, ¼ t. salt, 1 t. sesame oil, 2 T. water. Clean cod fish. Marinate in salt, pepper and wine for 10 minutes. Coat both sides of fish with dry cornstarch. Chop red chilli, garlic, spring onion and ginger finely. Leave aside.Heat 2 T. in wok. Add fish and fry til golden. Remove and put on hot plate. Heat 2 T. oil and fry. Chop chilli, garlic, spring onion and ginger til fragrant. Add sugar, vinegar, soy sauce, salt, oil and water. Stir well. Pour over fish.
¾ 1b. (340g) fish fillet ½ T. hot bean paste or hot chili paste 1 T. each (minced): green onions, ginger root, garlic ½ T. sesame oil 3 T. chopped green onions 3 T. each wine, soy sauce ½ T. each vinegar, sugar ½ T. cornstarch 6 T. water, dash of pepper Heat 2 T. oil then stir-fry until fragrant. Mix and add; cook until thickened.Sprinkle over fish. Preheat oven to 500ºF then bake fish until cooked (about 15 minutes). Pour sauce over fish and sprinkle with green onions. Serve.
1 T. wine ½t. salt ¾ 1b. (340g) fish fillet ½ T. hot bean paste or hot chili paste 1 T. each (minced): green onions, ginger root, garlic ½ T. sesame oil 3 T. chopped green onions 3 T. each wine, soy sauce ½ T. each vinegar, sugar ½ T. cornstarch 6 T. water, dash of pepper Heat 2 T. oil then stir-fry green onions, ginger root, garlic and sesame oil until fragrant. Mix and add; cook until thickened. Sprinkle wine and salt over fish. Preheat oven to 500ºF then bake fish until cooked (about 15 minutes). Pour sauce over fish and sprinkle with green onions. Serve.
2 1bs. (900g) crab 1 c. green onion sections (3-inch long), separate green & white parts 6 slices ginger root 3 T. wine 1 T. soy sauce dash of pepper 1 T. oyster sauce or soy sauce sesame oil as desired ¾ c. chicken stock or water ¾ T. cornstarch 1 T. water Prepare crab and cut into pieces. Heat 2 T. oil; stir-fry white part of green onions and ginger root until fragrant. Add crab and wine then stir-fry briefly. Add soy sauce and dash of pepper; cover and cook over medium heat 5 minutes or until liquid is reduced to half and crab is cooked.Mix and add cornstarch and water to thicken; remove and serve.
1 ¼ 1bs. (600g) clams 1 T. minced garlic ½ T. minced ginger root 1 T. chopped fresh or dried hot pepper 3 T. wine, ¼ t. salt dash of pepper sesame oil as desired 1 t. cornstarch 1 T. water Rinse clams then drain.Heat 2 T. oil then stir-fry minced garlic, minced ginger root. Add clams and stir-fry briefly over high heat. Add wine, salt, dash of pepper and sesame oil as desired; cover and cook until steamed and clam shells open. Mix and add cornstarch and water to thicken; remove and serve with cooked noodles.
2 slices of fish, 1 1b. (450g) ½ c. chopped white part of green onions or onion ½ T. each: minced garlic, ginger root 1 t. hot bean paste or hot chili paste 3 T. ketchup, ½ t. salt 1 T. each wine, sugar ½ T. each: sesame oil, cornstarch ¾ c. stock or water Rinse fish and pat dry; marinate briefly. Pour 1½ T. oil over fish before baking.Bake fish at 500ºF until cooked, about 20 minutes.Heat 3 T. oil and stir-fry green onions, minced garlic and ginger root until fragrant. Mix and add ketchup, salt, wine, sugar, oil, cornstarch and water; cook until thickened. Pour over baked fish.
1 starch sheet 1 cucumber 1 chicken breast 20 g. black mushrooms a dash of carrot 1 red chili 2 chicken eggs 1 oz. seaweed 2 slices western ham 1 T. light soy sauce 1 T. fish sauce ¼ t. white vinegar 2 t. sugar a dash of sesame oil Shred cucumber, carrot, red chili and ham; rinse starch sheet with warm water and cut into strips. Soak black mushrooms until soft, remove stalks from them, shred them.Add a dash each of oil and sugar to steam for 5 minutes, take out and cool for use. Soak seaweed until soft, scald in boiling water for a while and drain for use. Add ginger and spring onions to chicken breast, steam until cooked and tear into thin sticks.Beat chicken eggs well, shallow-fry them into an egg sheet and shred it; mix seasonings well for use.Lay the processed ingredients separately on a large plate. Pour seasoning sauce over for serving.
16 oz. prawns 2 oz. vermicelli 4 oz. of green and red chili 3 oz. tomatoes 1 slices pineapple 2 T. diced onion 1 t. each of mashed garlic and mashed welsh onion 2 T. ketchup ½ t. white vinegar ½ slab rock sugar ¼ t. each of salt and mashed garlic 5 T. water 1 t. potato starch ¼ t. light soy sauce 3 T. water Macerate the vermicelli; halve the green and red chili, remove the pith, cut up into serving pieces; dice the pineapple and tomatoes.Cut the antennae off the prawns, remove the veins; wash clean, scald in oil with shells unremoved. Set aside for later use. Heating 3 tablespoons of oil, saute the mashed garlic with mashed welsh onion, diced onion, diced tomatoes and prawns. Stir-fry for a while; add the seasonings and vermicelli. Cover and bring to a boil. Stir in cornstarch solution, bring to the boil. Add coriander to serve.
7 oz. plain noodles 6 oz. cabbage stems 2 chicken eggs 6 prawns 2 c. fine stock 1 T. onion adequate amount of salt a dash each of pepper and sesame oil Wash the cabbage stems clean; bring adequate amount of water to boil;add a dash each of oil and salt and put the cabbage stems in to scald until cooked.Boil chicken eggs until cooked; shell them and slice them. Shell the prawns, keeping the tails on; devein;rub with potato starch and salt; wash them clean and cut them longitudinally close to sides.Scald the salted noodles in boiling water until cooked, scoop them out; rinse immediately in cold water and drain.Bring stock to boil,add seasonings; put the prawns in to scald; when cooked scoop them out; put the salted noodles into the stock to boil quickly for a while;scoop out; place in a bowl and add 1 t. of boiled oil; mix well Place the prawns, cabbage stems and egg slices on the noodles, pour boiling fine stock and sprinkle onion pellets over for serving.
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Most recent revision June 14 1997