Cook Chinese...: September 2006 Cook Chinese...

Cook Chinese...

Saturday, September 16, 2006

Honey Walnut Shrimp

4 servings

1 cup water
2/3 cup white sugar
1/2 cup walnuts
4 egg whites
2/3 cup mochiko (glutinous rice flour)
1/4 cup mayonnaise
1 pound large shrimp, peeled and deveined
2 tablespoons honey
1 tablespoon canned sweetened condensed milk
1 cup vegetable oil for frying

Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.

Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

Friday, September 01, 2006

Sichuan Twice-cooked Pork

400g pork shoulder with the skin
100g garlic bolt
25g broad beans
10g sweet fermented flour sauce

Rinse the pork, stew till the meat is tender and the skin is soft, cool and slice.
Cut the garlic bolt into sections.
Stir-fry pork slices in 6-fold hot oil till slightly curled.
Drop in finely chopped broad beans, stir-fry till brown.
Add sweet fermented flour sauce, stir-fry till the flavor comes out; season,drop in garlic bolt sections, stir-fry.