The Everything Chinese Cookbook (57 page)

3½ ounces fresh shrimp, shells on

¾ pound ground pork

¾ teaspoon grated ginger

2 teaspoons finely minced green onion

2 teaspoons finely chopped water chestnut

1¼ teaspoons Chinese rice wine or dry sherry

teaspoon salt

Pepper to taste

1 egg

1 teaspoon cornstarch

4–6 cups oil for deep-frying

1. Remove the shells from the shrimp and devein. Mince the shrimp into a fine paste.
   
2. Add the ground pork to the shrimp. Mix in the ginger, green onion, water chestnut, rice wine, salt, pepper, egg, and cornstarch.
   
3. Heat oil in a preheated wok to at least 350°F. While oil is heating, shape the shrimp and pork mixture into round balls approximately the size of golf balls.
   
4. 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.
   

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

1. 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.
   
2. Combine the chicken broth, oyster sauce, and sugar, and set aside.
   
3. 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.
   
4. 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.

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

1. Wash the fish fillets and pat dry. Cut into slices approximately 2 inches by ½ inch.
   
2. Combine the chicken broth, brown sugar, and black rice vinegar. Set aside. Cut the green onion into 1-inch slices on the diagonal.
   
3. 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.
   
4. 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.

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

1. 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.
   
2. Combine the chicken broth, oyster sauce, brown sugar, and sesame oil. Set aside. Cut the remaining green onion into 1-inch pieces.
   
3. 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).
   
4. 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.