When oil is ready, deep-fry the shrimp-and-pork balls, a few at a time, until they are golden brown. (Make sure the pork is cooked but don't overcook.) Remove from the wok with a slotted spoon and drain on paper towels.
Butter Prawns
2 cups fresh tiger prawns
½ teaspoon Chinese rice wine or dry sherry
¼ teaspoon salt
1 teaspoon cornstarch
½ cup chicken broth
1 tablespoon plus 1 teaspoon oyster sauce
½ teaspoon sugar
2 tablespoons oil for stir-frying
1 tablespoon butter
1 small garlic clove, minced
½ teaspoon chili sauce with garlic
Shell and devein the prawns. Rinse in warm water and pat dry with paper towels. Marinate the prawns in the rice wine, salt, and cornstarch for 15 minutes.
Combine the chicken broth, oyster sauce, and sugar, and set aside.
Add oil to a preheated wok or skillet. When oil is hot, add the prawns and stir-fry briefly, until they turn pink. Remove and drain on paper towels.
Add the butter, garlic, and chili sauce with garlic. Stir-fry briefly, then add the prawns. Stir-fry for about a minute, mixing the prawns in with the butter, then add the sauce. Bring the sauce to a boil. Mix the sauce with the prawns and serve hot.
How to Devein a Prawn
Deveining a prawn or shrimp removes the gray, threadlike intestinal track running along its back. To devein, peel the prawn or shrimp. Take a sharp knife and cut a slit down the back. Remove the vein.
Serves 4–6
Butter prawns taste delicious served with steamed rice, stir-fried noodles, or on toasted French bread.
Serves 2–4
Young ginger, which has a light color and is quite tender, works well in this dish.
Spicy Fish Fry
½ pound fish fillets
½ cup chicken broth
1 teaspoon brown sugar
1 teaspoon black rice vinegar
1 green onion
3 tablespoons oil for stir-frying
½ tablespoon minced ginger
¼ teaspoon chili paste
1 cup fresh mushrooms, sliced
Wash the fish fillets and pat dry. Cut into slices approximately 2 inches by ½ inch.
Combine the chicken broth, brown sugar, and black rice vinegar. Set aside. Cut the green onion into 1-inch slices on the diagonal.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the fish pieces. Stir-fry until browned. Remove from the wok and drain on paper towels.
Add 1 tablespoon oil to the wok. Add the ginger and chili paste and stir-fry until aromatic. Add the mushrooms. Stir-fry until tender, then push up to the sides of the wok. Add the sauce in the middle of the wok and bring to a boil. Add the fish and stir in the green onion. Mix through and serve hot.
Fish Tales
Fish plays an important role in Chinese celebrations. It is common to serve a whole fish on special occasions, as it symbolizes wealth and abundance. If entertaining, the head is pointed toward the guest of honor.
Stir-fried Fish Fillets
½ pound fish fillets
1 teaspoon Chinese rice wine or dry sherry
1 tablespoon soy sauce
2 green onions, divided
2 tablespoons oil for stir-frying
½ cup chicken broth
2 tablespoons oyster sauce
2 teaspoons brown sugar
¼ teaspoon sesame oil
½ tablespoon minced ginger
Wash the fish fillets and pat dry with paper towels. Marinate in the rice wine, soy sauce, and 1 sliced green onion for 30 minutes.
Combine the chicken broth, oyster sauce, brown sugar, and sesame oil. Set aside. Cut the remaining green onion into 1-inch pieces.
Add oil to a preheated wok or skillet. When oil is hot, add the ginger. Stir-fry briefly until aromatic. Add the fish fillets and cook until they are browned on both sides (2–3 minutes on each side).
Add the sauce in the middle of the wok and bring to a boil. Stir in the green onion. Reduce the heat, cover, and simmer for about 10 minutes. Serve hot.
Lumpy Brown Sugar
One of the less attractive features of brown sugar is its tendency to form lumps. This happens when the sugar loses moisture and hardens. There are several ways to remove lumps. First, if the sugar is being used in a hot sauce, simply melt it to remove the lumps before adding to the sauce. Stir constantly while the sugar is melting in the saucepan. If the recipe calls for dry sugar, use a strainer to squeeze out the lumps. Several techniques exist for adding the moisture back into the sugar, but these normally take several days.
Serves 2–4
Cod fillets work well in this dish. Serve with rice and stir-fried vegetables for a healthy, protein-packed meal.
Yields 2 cups
The sweet flavor of coconut milk nicely balances the tart lemon in this popular restaurant dish.
Honey Walnut Shrimp
½ cup chopped walnut pieces
¼ cup sugar
½ pound shrimp
1 egg, lightly beaten
4 tablespoons cornstarch
1½ tablespoons honey
3 tablespoons mayonnaise
3 ¾ teaspoons freshly squeezed lemon juice
3 tablespoons coconut milk
3 cups oil for deep-frying
Earlier in the day, boil the walnut pieces for 5 minutes. Drain well. Spread the sugar on a piece of wax paper. Roll the walnut pieces in the sugar and allow to dry.
Peel and devein the shrimp. Wash and pat dry with paper towels.
Heat oil to 375°F. While waiting for oil to heat, mix the egg with the cornstarch to form a batter. Dip the shrimp in the egg batter. Deep-fry the shrimp until they turn golden brown. Remove from the wok with a slotted spoon and drain on paper towels. Cool.
Combine the honey, mayonnaise, lemon juice, and coconut milk. Mix in with the shrimp. Serve on a platter with the sugared walnuts arranged around the shrimp.
Prawns versus Shrimp
If you think a prawn and a shrimp look nearly identical, you're right. One type of prawn is merely an oversized shrimp. (The word prawn is also given to another type of crustacean related to the lobster.) Prawns can be substituted for shrimp in most recipes — just be sure to adjust for differences in volume where necessary.
Kung Pao Shrimp
1 pound shrimp, peeled and deveined
½ cup chicken broth
2 tablespoons Chinese ricewine or dry sherry
2 teaspoons soy sauce
2½–3 tablespoons oil for stir-frying
2 slices ginger, minced
¼ teaspoon chili paste
½ cup peanuts
Wash the shrimp and pat dry with paper towels. Combine the chicken broth, rice wine, and soy sauce, and set aside.
Add 1½ tablespoons oil to a preheated wok or skillet. When oil is hot, add the shrimp. Stir-fry very briefly, just until they change color. Remove and set aside.
Add 1 tablespoon oil to the wok. When oil is hot, add the ginger and chili paste. Stir-fry briefly until aromatic. Add the peanuts. Stir-fry for about 1 minute until they turn golden but are not burnt.
Push the peanuts up to the side of the wok. Add the sauce to the middle of the wok and bring to a boil. Add the shrimp back into the wok. Mix everything together and serve hot.
Storing Ginger
Ginger will keep for several days when stored in a paper bag that is kept in the vegetable crisper section of the refrigerator. For longer storage, place the ginger in a sealed container, fill with Chinese rice wine or a good pale, dry sherry, and store in the refrigerator. As the ginger flavor fades, you will have the flavor of the sherry to compensate.
Serves 4
This simple dish makes an excellent appetizer as well as main course. Like Kung Pao Chicken, it can also be made with cashews instead of peanuts.
Yields 1½ cups
Shrimp paste ca
n be made ahead of time and refrigerated in a sealed container. Use within a few days.
Shrimp Paste
½ pound (8 ounces) shrimp, peeled and deveined
1 tablespoon plus 1 teaspoon vegetable shortening
½ teaspoon grated ginger
2 teaspoons minced green onion
2 teaspoons finely minced water chestnut
½ teaspoon Chinese rice wine or dry sherry
teaspoon salt
Pepper to taste
1 medium egg
1 tablespoon plus 1 teaspoon cornstarch
Rinse the shrimp in warm water and pat dry with paper towels. Purée the shrimp and the vegetable shortening in a food processor or blender. Add the ginger, green onion, water chestnut, rice wine, salt, and pepper. Purée.
Lightly beat the egg. Mix in the shrimp and vegetable mixture. Add the cornstarch, using your hands to mix it in. The shrimp paste is now ready.
Yields about 50 toasted squares
The total number of appetizers will depend on how thickly you spread the shrimp paste on the bread.
Traditional Shrimp Toast
12–15 slices of white bread, crusts removed
Shrimp Paste
4–6 cups oil for deep-frying
Add oil to a preheated wok and heat to 350°F. While oil is heating, cut each slice of bread into 4 triangles. Spread up to ½ teaspoon of shrimp paste on each bread piece.
When oil is hot, carefully add the bread into the wok. Cook for 2 minutes on one side, then turn over and cook for 2 minutes on the other side. Remove and drain on paper towels. Serve immediately.
Quick and Easy Shrimp Toast
7 ounces shrimp
½ teaspoon grated ginger
2 teaspoons finely minced green onion
2 teaspoons finely chopped water chestnut
½ teaspoon Chinese rice wine or dry sherry
teaspoon salt
Pepper to taste
1 egg
1 teaspoon cornstarch
8 slices bread
¼ cup water
4–6 cups oil for deep-frying
Remove the shells from the shrimp and devein. Mince the shrimp into a fine paste.
Mix in the ginger, green onion, water chestnut, rice wine, salt, pepper, egg, and cornstarch.
Add the oil to a preheated wok and heat to at least 350°F. While oil is heating, break each slice of bread into 4 equal squares. Dip briefly into the water, remove, and use your fingers to squeeze out excess water.
Spread a heaping teaspoon of the shrimp mixture onto each square of bread. When oil is hot, slide a few of the squares into the hot oil. Fry one side until it turns brown (about 1 minute), then turn over and brown the other side. Remove from the wok with a slotted spoon and drain on paper towels. Continue with the remainder of the bread squares.
Serves 4
This recipe makes a quick and easy lunch or snack. For a more formal dish, try Traditional Shrimp Toast (page 216) or Crispy Fried Shrimp Toast (page 218).
Yields 25 appetizers
This recipe can also be made with prawns. For added flavor, serve with a bowl of dipping sauce such as Speedy Sweet Chili Sauce (page 26).
Crispy Fried Shrimp Toast
¾ c up flour
1 teaspoon baking powder
½ teaspoon sugar
¼ teaspoon salt
2 tablespoons vegetable oil
¾ cup water
6 slices white bread, crusts removed
Shrimp Paste (page 216)
4–6 cups oil for deep-frying
Sift together the flour and baking powder. Stir in the sugar, salt, and vegetable oil. Slowly stir in the water, adding more or less as needed to make a batter.
Add oil to a preheated wok and heat to 360°F. While oil is heating, cut each slice of bread into 4 triangles. Spread ½ teaspoon of shrimp paste on each side of the triangle.
When ready to cook, use your fingers to coat the bread with the batter. Carefully add the bread into the wok, a few slices at a time. Cook on one side for 2 minutes, then turn over and cook the other side for 2 minutes or until the batter has turned golden brown. Remove and drain on paper towels.
Quick and Easy Shrimp Paste
To make shrimp paste, finely mince the shrimp, then hold the cleaver parallel to the cutting board and use it to drag the shrimp along the board.
Butterfly Prawns
10 large tiger prawns
1 large egg
½ teaspoon Szechwan peppercorns, roasted and ground
5 tablespoons breadcrumbs
3–4 cups oil for deep-frying
Remove the shells from the prawns, but leave the tails intact. Rinse the prawns in warm water. Pat dry with paper towels.
Lightly beat the egg. In a separate bowl, mix the Szechwan peppercorns with the breadcrumbs.
Add oil to a preheated wok and heat to at least 350°F. To prepare prawns for deep-frying, grab by the tail and dip into the beaten egg, then coat with the breadcrumbs.
When oil is hot, deep-fry the prawns until they turn golden brown (about 1 minute). Remove and drain on paper towels. Serve warm.
Yields 10 prawns
This dish tastes delicious with stir-fried spinach or Chinese greens. For added flavor, serve with a dipping sauce.
Fried Prawn Crackers
1 package prawn crackers
4–6 cups oil for deep-frying
Heat oil to 350°F, and deep-fry the crackers. They will puff up within seconds. Remove immediately and drain on paper towels.
Serves 6
These delicate crackers make a tasty appetizer or snack. Be sure to remove them from the hot oil as soon as they puff up.
Serves 2–4
The delicate sweet flavor of pineapple goes well with shrimp. Serve with Basic Scented Rice (page 80).
Sweet-and-Sour Shrimp
20 large fresh shrimp, peeled and deveined
½ green bell pepper
½ red bell pepper
cup rice vinegar
¼ cup brown sugar
2 tablespoons ketchup
1 tablespoon soy sauce
½ cup water
2 teaspoons cornstarch mixed with 4 teaspoons water
½ cup pineapple chunks
2 tablespoons oil for stir-frying
Rinse the shrimp in warm water and pat dry with paper towels. Wash the peppers, remove the seeds, and cut into cubes.
In a small saucepan, combine the rice vinegar, brown sugar, ketchup, soy sauce, and water, and bring to a boil.
Stir in the cornstarch-and-water mixture, stirring vigorously to thicken. Add the pineapple and peppers. Turn the heat to low and keep the sauce warm while stir-frying the shrimp.
Add oil to a preheated wok or skillet. When oil is hot, add the shrimp. Stir-fry briefly until they are cooked. Remove from the wok.
Pour the sauce over the shrimp and serve hot.
Daily Rice Bowl
Rice is so important in southern China that the phrase for eating includes the word “rice.” And instead of saying hello, people greet each other by asking, “Have you eaten yet?”
Lobster Cantonese
1 teaspoon fermented black beans
1 clove garlic, minced
¾ cup chicken broth
2 tablespoons Chinese rice wine or dry sherry, divided
1 tablespoon soy sauce
2 tablespoons oil for stir-frying
¼ pound ground pork
3 slices ginger, minced
1 green onion, thinly sliced
1 tablespoon cornstarch mixed with 4 tablespoons water
2 lobster tails, cut into ½-inch pieces
1 teaspoon sugar
1 egg, lightly beaten
Soak the beans in warm water and rinse. Mash, chop finely, and mix with the garlic clove.
Combine the chicken broth, 1 tablespoon rice wine, and soy sauce. Set aside.
Add oil to a preheated wok or skillet. When oil is hot, add the garlic and black bean
mixture. Stir-fry briefly until aromatic. Add the pork and stir-fry for several minutes, until cooked through.
Push the ingredients up to the side of the wok. Add the ginger and green onion in the middle. Stir-fry briefly. Add the sauce and bring to a boil. Give the cornstarch-and-water mixture a quick stir and add, stirring quickly to thicken.
Add the lobster, the sugar, and 1 tablespoon rice wine. Stir-fry for about 2 minutes, then stream in the egg. Mix together and serve.
Preparing Fermented Black Beans
Soak the beans until they are softened. Mash the beans by flattening them under the blade of a knife or cleaver, and then mince or chop as called for in the recipe.
Serves 2
The secret to preparing this popular Cantonese dish is not to overcook the lobster tails.
Serves 2–4
This quick and easy dish makes an excellent party appetizer. Serve garnished with lemon wedges.
Pepper-Salt Shrimp or Prawns
1 pound fresh shrimp or prawns, peeled and deveined
2 egg whites
¼ cup cornstarch
2 tablespoons Szechwan Salt and Pepper Mix (page 20)
1–2 cups oil for deep-frying
Wash and pat dry the shrimp or prawns with paper towels.
Heat oil in a preheated wok to 375°F. While oil is heating, mix the egg whites with cornstarch to form a smooth batter.
Lightly coat the shrimp with the Szechwan Salt and Pepper Mix. Dip into the batter. Place a few shrimp at a time into the wok. Deep-fry until they turn golden brown (about 3 minutes). Remove and drain on paper towels.
Serves 2–4
Serve the deep-fried fish fillets immediately, or cook further by braising in a flavorful sauce.
THE EVERYTHING® CHINESE COOKBOOK Page 20