Dry Fried Prawns In The Shell
Ingredients| 1 stephen ceideburg |
|
|---|
The trick to eating these is to pop them into your mouth and then
separate the shells from the meat with your teeth and tongue. If the
shells are crispy enough, eat em shells and all. The sauce cooks
into the shells making them very flavorful.
Leave shells and legs on the prawns. Rinse in cold water. Pat
completely dry with paper toweling.
To devein prawns, cut a 1/4-inch deep by 1/2-inch long incision down
the outside curve of each shell. (Pointed kitchen shears are useful
for this job.) Grasp the black vein and gently pull out and discard.
Preheat a wok or skillet over medium-high heat. When hot, add the oil,
salt, ginger and garlic.
Crush the ginger and garlic against the side of the pan with the back
of the spatula to squeeze out their juices (about 30 seconds); remove
ginger and garlic and discard.
When the oil is hot but not smoking, place a single layer of prawns
flat in the pan. Fry without stirring until browned and crusty, about
1 minute. Turn the prawns and fry without stirring until browned on
the second side, about 1 minute. Remove and keep warm while frying
remaining prawns.
When the last batch is done, increase heat to high. Return all the
prawns to the pan, along with the green onions, pepper, sugar, wine
and soy sauce. Quickly toss over high heat until liquid is reduced
and a glaze coats the shrimp, about 30 seconds. Serve on a bed of
watercress.
PER SERVING: 115 calories, 13 g protein, 2 g carbohydrate, 6 g fat (1
g saturated), 93 mg cholesterol, 332 mg sodium, 0 g fiber.
Joyce Jue writing in the San Francisco Chronicle, 10/25/93.
Posted by Stephen Ceideburg
Servings: 6
Also see ...
Dry Marinating Ducks
Here s the first installment of what has turned into quite a series of posts on Chinese Smoke Cooking. I ve still got a few more recipes to type in, but this on will getcha started... This is the Chinese version of "smoking". It would better be called "sm (Upload by user)
Here s the first installment of what has turned into quite a series of posts on Chinese Smoke Cooking. I ve still got a few more recipes to type in, but this on will getcha started... This is the Chinese version of "smoking". It would better be called "sm (Upload by user)
Dry Sauteed Green Beans
1. Heat the oil in a wok or skillet. Add the garlic and ginger, and stir fry the ingredients for 30 seconds. 2. Add the green beans, and stir fry them over high heat for 2 to 4 minutes. 3. Add the sesame oil and salt (if desired), toss the ingredients to coat them, and serve (Upload by user)
1. Heat the oil in a wok or skillet. Add the garlic and ginger, and stir fry the ingredients for 30 seconds. 2. Add the green beans, and stir fry them over high heat for 2 to 4 minutes. 3. Add the sesame oil and salt (if desired), toss the ingredients to coat them, and serve (Upload by user)
Dipping Sauces For Chinese Dumplings
SOY DIPPING SAUCE: Combine the ingredients in a small serving bowl. Makes about 1/4 cup VINEGAR DIPPING SAUCE: 1 1/2 tsp Chinese black vinegar (or Worcestershire sauce) 1 tsp finely shredded fresh ginger 2 Tablespoons water Combine the ingredients in a small serving bowl. Ma (Upload by user)
SOY DIPPING SAUCE: Combine the ingredients in a small serving bowl. Makes about 1/4 cup VINEGAR DIPPING SAUCE: 1 1/2 tsp Chinese black vinegar (or Worcestershire sauce) 1 tsp finely shredded fresh ginger 2 Tablespoons water Combine the ingredients in a small serving bowl. Ma (Upload by user)
| Advertisements |
Duck Sauce Chinese Plum Sauce
* weight before preparation Roast the peppers to remove skin; quarter lengthwise and devein. Set aside. Combine the apricots, plums, three cups of vinegar and water in a large non reactive kettle and simmer until soft; about 25 minutes. Remove from heat and set (Upload by user)
* weight before preparation Roast the peppers to remove skin; quarter lengthwise and devein. Set aside. Combine the apricots, plums, three cups of vinegar and water in a large non reactive kettle and simmer until soft; about 25 minutes. Remove from heat and set (Upload by user)
Duck Webs In Oyster Sauce
Remove the outer skin of the duck webs; wash and clean well. Crush the ginger root and onions. Heat up 2 tablespoons (30ml) oil; toss in the crushed ginger root and onions followed by the duck webs; stir a few times; add rice wine or sherry and soy sauce. After 5 minutes or so, (Upload by user)
Remove the outer skin of the duck webs; wash and clean well. Crush the ginger root and onions. Heat up 2 tablespoons (30ml) oil; toss in the crushed ginger root and onions followed by the duck webs; stir a few times; add rice wine or sherry and soy sauce. After 5 minutes or so, (Upload by user)
Duck With Plum Sauce
Additional plum sauce for topping Preheat oven to 400 deg. Pat ducks inside and out with paper towels. Rub skin and cavity with salt, pepper, garlic and ginger; then stuff with garlic and ginger pieces, onion and celery. Place breast side up on rack in shallow pan and roast, (Upload by user)
Additional plum sauce for topping Preheat oven to 400 deg. Pat ducks inside and out with paper towels. Rub skin and cavity with salt, pepper, garlic and ginger; then stuff with garlic and ginger pieces, onion and celery. Place breast side up on rack in shallow pan and roast, (Upload by user)
Ducklings Swimming In A Pond
Even mature adults gourmets no less "oo" and "ah" when presented with this simple to prepare soup. Preparation: Wash & soak mushrooms in warm water for 1 hour; slice into thin strips; reserve. Blanch shrimp in salted boiling water (omit if sh (Upload by user)
Even mature adults gourmets no less "oo" and "ah" when presented with this simple to prepare soup. Preparation: Wash & soak mushrooms in warm water for 1 hour; slice into thin strips; reserve. Blanch shrimp in salted boiling water (omit if sh (Upload by user)
Easy Oriental Fried Rice
1. Fry bacon in large skillet or wok until crisp. Drain off all but 1 T of fat. 2. Add meat and carrots; stir fry about 2 minutes. 3. Add red pepper and onions; toss or stir to fry until vegetables are cooked. 4. Stir in green peas, rice, ginger, soy sauc (Upload by user)
1. Fry bacon in large skillet or wok until crisp. Drain off all but 1 T of fat. 2. Add meat and carrots; stir fry about 2 minutes. 3. Add red pepper and onions; toss or stir to fry until vegetables are cooked. 4. Stir in green peas, rice, ginger, soy sauc (Upload by user)
Easy Pad Thai
Soak noodles in warm water for 15 minutes; drain and set aside. In large wok or deep skillet, heat oil over high heat; sir fry pork, red pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp; stir fry for 1 minute. Stir in stock, fish sauce, sugar, lime juice a (Upload by user)
Soak noodles in warm water for 15 minutes; drain and set aside. In large wok or deep skillet, heat oil over high heat; sir fry pork, red pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp; stir fry for 1 minute. Stir in stock, fish sauce, sugar, lime juice a (Upload by user)
Easy Sweet N Sour Pork Chops
Heat oil in large skillet over medium heat; cook pork chops until browned, turning occasionally, about 10 to 12 minutes. Sprinkle 1/4 teaspoon salt over pork; remove to warm platter and keep warm. Pour off drippings from skillet; add remaining ingredients and rest of salt. B (Upload by user)
TAG: minutes, chops, ,
Heat oil in large skillet over medium heat; cook pork chops until browned, turning occasionally, about 10 to 12 minutes. Sprinkle 1/4 teaspoon salt over pork; remove to warm platter and keep warm. Pour off drippings from skillet; add remaining ingredients and rest of salt. B (Upload by user)
TAG: minutes, chops, ,
Eight Jewel Chicken Ctch95c
: marinade: 3 ts Soy sauce 3 ts Rice wine or dry sherry 4 ts Corn starch : Marinate for a half an hour 2 md Green peppers cut into 2 md Yellow onions diced 1/2 c Straw mushrooms 2 Bok choy diced 1/3 c Water chestnuts sliced 1/3 c R (Upload by user)
TAG: sauce, ctch95c, chicken, ,
: marinade: 3 ts Soy sauce 3 ts Rice wine or dry sherry 4 ts Corn starch : Marinate for a half an hour 2 md Green peppers cut into 2 md Yellow onions diced 1/2 c Straw mushrooms 2 Bok choy diced 1/3 c Water chestnuts sliced 1/3 c R (Upload by user)
TAG: sauce, ctch95c, chicken, ,
|
|
|
|
Ebi Kimizushi Prawn Sushi With Egg Yolk
TO COOK PRAWNS: Leaving the shells of the prawns intact, insert the toothpicks along the inside curves to prevent curling. Drop the prawn into 3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm. Drain in a sieve and cool quickly under b (Upload by user)
TAG: prawns, yolks, water, prawn, sieve, ,
TO COOK PRAWNS: Leaving the shells of the prawns intact, insert the toothpicks along the inside curves to prevent curling. Drop the prawn into 3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm. Drain in a sieve and cool quickly under b (Upload by user)
TAG: prawns, yolks, water, prawn, sieve, ,
Egg Custard Tarts
Cream the butter with lard. Add egg and sugar. Beat well. Add flour, 1 cup at a time. The dough will be mealy. Work quickly with your hands to gather dough into a ball. Knead lightly so the mixture adheres. You may chill it at this point while making the filling. Egg C (Upload by user)
TAG: filling, custard, minutes, shell, ingredients, mixture, tarts, dough, ,
Cream the butter with lard. Add egg and sugar. Beat well. Add flour, 1 cup at a time. The dough will be mealy. Work quickly with your hands to gather dough into a ball. Knead lightly so the mixture adheres. You may chill it at this point while making the filling. Egg C (Upload by user)
TAG: filling, custard, minutes, shell, ingredients, mixture, tarts, dough, ,
Egg Drop Soup 2
Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg. strongServings: 1/strong br (Upload by user)
Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg. strongServings: 1/strong br (Upload by user)
Egg Drop Soup Don Tong
PREPARATION: Add the salt and sugar to the broth. In a separate bowl, beat the egg until frothy. In a small cup, mix the cornstarch and water. COOKING: Bring the broth to a boil over medium heat in a soup pot. Add the cornstarch mixture, and stir until slightly thicken (Upload by user)
PREPARATION: Add the salt and sugar to the broth. In a separate bowl, beat the egg until frothy. In a small cup, mix the cornstarch and water. COOKING: Bring the broth to a boil over medium heat in a soup pot. Add the cornstarch mixture, and stir until slightly thicken (Upload by user)
Egg Drop Soup Lee
Here s one from Jim Lee s Chinese Cook Book (My favorite). He says that the secret of good soup is good soup stock. To keep the egg flakes afloat, the soup must be thickened with cornstarch first before the beaten eggs are stirred in. Bring soup stock to a boil. Slowly (Upload by user)
TAG: stock, tomatoes, cornstarch, stirring, ,
Here s one from Jim Lee s Chinese Cook Book (My favorite). He says that the secret of good soup is good soup stock. To keep the egg flakes afloat, the soup must be thickened with cornstarch first before the beaten eggs are stirred in. Bring soup stock to a boil. Slowly (Upload by user)
TAG: stock, tomatoes, cornstarch, stirring, ,
TAG: prawns, shells, garlic, ginger, shell, ,
Permalink--> In : Recipes - Asian