Seafood Recipes - Cantonese Lobster

Ingredients

• 1 x 2lb (1 x 1kg) lobster, claws cracked and sac removed
• 1/3 cup (75ml) peanut oil
• 1 garlic clove, crushed
• 2 inch (5cm) piece of fresh green ginger, peeled and chopped
• 4oz (125g) lean pork, ground
• 1 cup (250ml) chicken stock
• 1 tbsp rice wine or dry sherry
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp cornstarch, mixed to a paste with 2 tbsp water
• 3 spring onions, chopped
• 2 eggs
  Method:
• Cut the lobster into bite-sized pieces and ser aside.
• Heat half the oil in a large, deep frying-pan. When it is hot, add the garlic and stir-fry for 1 minute. Add the lobster pieces and stir-fry for 3 to 5 minutes, or until they are heated through. Transfer to a warmed serving dish and keep hot while you cook the sauce.
• Heat the remaining oil in the same frying-pan. When it is hot, add the ginger and pork and fry, stirring constantly, until the pork loses its pinkness. Pour over the stock and bring to the boil, stirring constantly.
• Combine the wine or sherry, soy sauce and sugar, then stir the mixture into the pan. Stir-fry for 1 minute. Stir in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and becomes translucent. Stir in the spring onions and stir-fry for 1 minute.
• Turn off the heat and beat the eggs once or twice until they are just combined. Gently pour them over the pan mixture, lifting the sides of the mixture to allow the egg to run over and under. When the eggs become creamy and slightly 'set'. spoon the sauce over the lobster and serve at once.
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Seafood Recipes - Abalone With Mushrooms In Oyster Sauce

Ingredients

• 3 tbsp vegetable oil
• 8 dried mushrooms, soaked in cold water for 30 minutes, drained and sliced
• 2 spring onions, chopped
• 4 tbsp rice wine or dry sherry
• 1/2 cup (125ml) oyster sauce
• 1/2 tsp soft brown sugar
• 2 tsp cornstarch, mixed to a paste wit 2 tbsp water
• 1lb (450g) canned abalone, drained and sliced
  Method:
• Heat the oil in a large flying-pan. When it is hot, add the mushrooms and spring onions and stir-fry for 2 minutes. Stir in the wine or sherry, oyster sauce and sugar and bring to the boil. Add the abalone slices and baste well. Cook for 5 minutes, turning occasionally, or until the abalone is heated through.
• Transfer the abalone slices to  a warmed serving dish and keep hot. Stir the cornstarch mixture into the pan and cook, stirring constantly, until the sauce thickens and becomes translucent.
• Pour over the abalone slices and serve at once.
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Chinese Seafood Recipes - Sweet and Sour Trout

Ingredients

• 
  
  8-9 oz. trout
• 
  
  sprinkle pepper
• 
  
  pinch salt
• 
  
  good pinch Ve-Tsin (M.S.G.)
• 
  
  1 beaten egg
• 
  
  2 tablespoons self-raising flour
• 
  
  2 tablespoons thinly sliced boiled carrots
• 
  
  3 slices raw cucumber
• 
  
  fairly hot deep peanut oil
  Sweet-Sour Sauce
• 
  
  1 tablespoon sugar
• 
  
  pinch each salt and pepper good pinch Ve- Tsin (M.S.G.)
• 
  
  3 tablespoons malt vinegar
• 
  
  1 teaspoon soy sauce
• 
  
  1 teaspoon tomato ketchup
• 
  
  scant 1/4 pint (U.S. 5/8 cup) water
• 
  
  1 teaspoon corn-flour
• 
  
  1 dessertspoon water
  

  Method:

  1. Ask the fishmonger to scrape the trout and remove the insides through the gills, leaving the head on. Sprinkle inside and out with the pepper, salt and Ve-Tsin.
  2. Beat the egg. Have the flour ready on a plate. Cut the sliced carrots into thin strips. Slice the unpeeled cucumber and cut nicks all round the slices.
  3. Coat the trout all over with the egg and then pass it through the flour. Lower the fish into the hot oil (350-360°F. or 176°-182°C.) remembering that it is raw and must be cooked all through without being browned too quickly. Give it 12-15 minutes.
  4. While the fish is cooking, make the sauce. Mix together the first 7 ingredients. Bring to the boil. Stir in the corn-flour, blended with the water and boil for 2 minutes while stirring.
  5. Add the prepared vegetables and heat through. Place the drained trout on a heated deep dish. Pour the sauce and vegetables over it and serve.

Dim Sum Recipes - Chinese Spareribs

Ingredients

• 2 lbs spareribs, cut into individual ribs
• 1 tsp salt
• 4 tbsp peanut oil
• 2 garlic cloves, crushed
• 1 small onion, finely chopped
• 1 1/2 inch piece of fresh green ginger, peeled and finely chopped
• 4 tbsp soy sauce
• 3 tbsp dry sherry
• 1 tbsp superfine sugar
• black pepper to taste
• 2/3 cups chicken stock
  Method:
• Rub the spareribs all over wit salt. Heat the oil in a large frying pan. When the oil is very hot, add the garlic, onion and ginger. Stir-fry for 1 minute. Add the ribs, reduce the heat slightly and stir-fry for a further 5 minutes. Remove the ribs from the pan. Stir the soy sauce, sherry, sugar and pepper into the pan and stir-fry for 2 minutes. Return the ribs to the pan.
• Pour in the stock and turn the ribs so that they are well coated. Reduce the heat to low and simmer for 5 minutes. Cover and leave to simmer gently for 20 minutes. Remove the lid. Turn the ribs, re-cover and continue to simmer for 10 minutes.
• Preheat the oven to fairly hot 190C (Gas Mark 5,375F). Arrange the ribs in a roasting pan and spoon over any remaining sauce. Put into the oven for 5-10 minute, or until the surface of the ribs is dry and crisp. Serve at once.
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Chinese Seafood Recipes - Sweet and Sour Trout

Ingredients

• 8-9 oz. trout
• sprinkle pepper
• pinch salt
• good pinch Ve-Tsin (M.S.G.)
• 1 beaten egg
• 2 tablespoons self-raising flour
• 2 tablespoons thinly sliced boiled carrots
• 3 slices raw cucumber
• fairly hot deep peanut oil
  Sweet-Sour Sauce
• 1 tablespoon sugar
• pinch each salt and pepper good pinch Ve- Tsin (M.S.G.)
• 3 tablespoons malt vinegar
• 1 teaspoon soy sauce
• 1 teaspoon tomato ketchup
• scant 1/4 pint (U.S. 5/8 cup) water
• 1 teaspoon corn-flour
• 1 dessertspoon water
  Method:
• Ask the fishmonger to scrape the trout and remove the insides through the gills, leaving the head on. Sprinkle inside and out with the pepper, salt and Ve-Tsin.
• Beat the egg. Have the flour ready on a plate. Cut the sliced carrots into thin strips. Slice the unpeeled cucumber and cut nicks all round the slices.
• Coat the trout all over with the egg and then pass it through the flour. Lower the fish into the hot oil (350-360°F. or 176°-182°C.) remembering that it is raw and must be cooked all through without being browned too quickly. Give it 12-15 minutes.
• While the fish is cooking, make the sauce. Mix together the first 7 ingredients. Bring to the boil. Stir in the corn-flour, blended with the water and boil for 2 minutes while stirring.
• Add the prepared vegetables and heat through. Place the drained trout on a heated deep dish. Pour the sauce and vegetables over it and serve.
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Stuffed Mushrooms Recipe

Ingredients

• 12 large dried mushroom caps
• 225 g/8 oz crab meat
• 3 water chestnuts, minced
• 2 spring onions (scallions), finely chopped
• 1 egg white
• 15 ml/1 tbsp corn-flour (cornstarch)
• 15 ml/1 tbsp soy sauce
• 15 ml/1 tbsp rice wine or dry sherry
  Method:
• Soak the mushrooms in warm water overnight. Squeeze dry. Mix together the remaining ingredients and use to fill the mushroom caps.
• Arrange on a steamer rack and steam for 40 minutes. Serve hot.
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Chinese Dim Sum Recipes - Pseudo Smoked Fish Recipe

Ingredients

• 1 sea bass
• 3 slices ginger root, sliced
• 1 clove garlic, crushed
• 1 spring onion (scallion), thickly sliced
• 75 ml/5 tbsp soy sauce
• 30 ml/2 tbsp rice wine or dry sherry
• 2.5 ml/1/2 tsp ground anise
• 2.5 ml/1/2 tsp sesame oil
• 10 ml/2 tsp sugar
• 120 ml/4 fl oz/1/2 cup stock
• oil for deep-frying
• 5 ml/1 tsp corn-flour (cornstarch)
  Method:
• Trim the fish and cut it into 5 mm (1/4in) slices against the grain. Mix together the ginger, garlic, spring onion, 60ml/4 tbsp of soy sauce, the sherry, anise and sesame oil.
• Pour over the fish and toss gently. Leave to stand for 2 hours, turning occasionally. Drain the marinade into a pan and pat the fish dry on kitchen paper.
• Add the sugar, stock and remaining soy sauce to the marinade, bring to the bon and simmer for 1 minute.
• If the sauce needs to be thickened, mix the corn-flour with a little cold water, stir it into the sauce and simmer, stirring, until the sauce thickens.
• Meanwhile, heat the oil and deep-fry the fish until golden brown. Drain well. Dip the pieces of fish in the marinade then arrange them on a warmed serving plate. Serve hot or cold.
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Chinese Dim Sum Recipes - Prawn Toasts Recipe

Ingredients

• 2 eggs
• 450 g/1lb peeled prawns, minced
• 15 ml/1 tbsp corn-flour (cornstarch)
• 1 onion, finely chopped
• 30 ml/2 tbsp soy sauce
• 15 ml/1 tbsp rice wine or dry sherry
• 5 ml/1 tsp salt
• 5 ml/1 tsp minced ginger root
• 8 slices bread, cut into triangles
• oil for deep-frying
  Method:
• Mix together 1 egg with all the remaining ingredients  except the bread and oil. Spoon the mixture on to the bread triangles and press into a dome.
• Brush with the remaining egg. Heat about 5cm/2 in of oil and deep fry the bread triangles until golden brown. Drain well before serving.
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Chinese Dim Sum Recipes - Prawns and Noodle Rolls Recipe

Ingredients

• 50 g/2 oz egg noodles, broken into pieces
• 15 ml/1 tbsp groundnut (peanut) oil
• 50 g/2 oz lean pork, finely chopped
• 100 g/4 oz mushrooms, chopped
• 3 spring onions (scallions), chopped
• 100 g/4 oz peeled prawns, chopped
• 15 ml/1 tbsp rice wine or dry sherry
• salt and pepper
• 24 wonton skins
• 1 egg, beaten
• oil for deep-frying
  Method:
• Cook the noodles in boiling water for 5 minutes then drain and chop. Heat the oil and stir-fry the pork for 4 minutes.
• Add the mushrooms and onions and stir-fry for 2 minutes then remove from the heat.
• Mix in the prawns, wine or sherry and noodles and season to taste with salt and pepper.
• Place spoonfuls of the mixture on the centre of each wonton skin and brush the edges with beaten egg. Fold over the edges then roll up the wrappers, sealing the edges together.
• Heat the oil and deep-fry the rolls a few at a time for about 5 minutes until golden. Drain on kitchen paper before serving.

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Chinese Dim Sum Recipes - Prawns with Ginger Sauce Recipe

 

Ingredients

• 15 ml/1 tbsp soy sauce
• 5 ml/1 tsp rice wine or dry sherry
• 5 ml/1 tsp sesame oil
• 450 g/1lb peeled prawns
• 30 ml/2 tbsp chopped fresh parsley
• 15 ml/1 tbsp wine vinegar
• 5 ml/1 tsp chopped ginger root
  Method:
• Mix together the soy sauce, wine or sherry and sesame oil. Pour over the prawns, cover and leave to marinate for 30 minutes.
• Grill the prawns for a few minutes until just cooked, basting with the marinade.
• Meanwhile, mix together the parsley, wine vinegar and ginger to serve with the prawns.
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Chinese Dim Sum Recipes - Prawn Crackers Recipe

Ingredients

• 100g/4 oz prawn crackers
• oil for deep-frying
  Method:
• Heat the oil until very hot. Add a handful of prawn crackers at a time and fry for a few seconds until they have puffed up.
• Remove from the oil and drain on kitchen paper while you continue to fry the crackers.
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Chinese Dim Sum Recipes - Oyster Sauce Mushrooms Recipe

Ingredients

• 10 dried Chinese mushrooms
• 250 ml/8 fl oz/1 cup beef stock
• 15 ml/1 tbsp corn-flour (cornstarch)
• 30 ml/2 tbsp oyster sauce
• 5 ml/1 tsp rice wine or dry sherry
  Method:
• Soak the mushrooms in warm water for 30 minutes then drain, reserving 250 ml/8 fl oz/1 cup of soaking liquid. Discard the stalks.
• Mix 60 ml/4 tbsp of the beef stock with the corn-flour to a paste. Bring the remaining beef stock to the boil with the mushrooms and mushroom liquid, cover and simmer for 20 minutes.
• Remove the mushrooms from the liquid with a slotted spoon and arrange on a warm serving plate. Add the oyster sauce and sherry to the pan and simmer, stirring for 2 minutes.
• Stir in the corn-flour paste and simmer, stir until the sauce thickens. Pour over the mushrooms and serve at once.
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Chinese Dim Sum Recipes - Ham and Chicken Rolls Recipe

Ingredients

• 2 chicken breasts
• 1 clove garlic crushed
• 2.5ml/1/2 tsp salt
• 2.5ml/1/2 tsp five-spice powder
• 4 slices cooked ham
• 1 egg, beaten
• 30ml/2 tbsp milk
• 25g/1/4 cup plain (all-purpose) flour
• 4 eggs roll skins
• oil for deep-frying
  Method:
• Slice the chicken breasts in half. Pound them until very thin. Mix the garlic, salt and five-spice powder and sprinkle over the chicken.
• Place a slice of ham on top of each piece of chicken and roll them up tightly. Mix the egg and milk. Coat the chicken pieces lightly with flour then dip in the egg mixture.
• Place each piece o an egg roll skin and brush the edges with beaten egg. Fold in the sides the roll together, pinching the edges to seal.
• Heat the oil and fry the rolls for about 5 minutes until golden brown and cooked through. Drain on kitchen paper then cut into thick diagonal slices to serve.

Chinese Dim Sum Recipes

Ingredients

• 100g/4 oz peeled prawns, chopped
• 225g/8 oz lean pork, finely chopped
• 50g/2 oz Chinese cabbage, finely chopped
• 3 spring onions, chopped
• 1 egg, beaten
• 30ml/2 tbsp corn-flour (cornstarch)
• 10ml/2 tsp soy sauce
• 5ml/1 tsp sesame oil
• 5ml/1 tsp oyster sauce
• 24 wonton skins
• oil for deep-frying
  Method:
• Mix together the prawns, pork, cabbage and spring onions. Mix the egg, corn-flour, soy sauce, sesame oil and oyster sauce.
• Place spoonfuls of the mixture on to the centre of each wonton skins. Gently press the wrappers around the filling, tucking the edges together but leaving the tops open.
• Heat the oil and fry the dim sums a few at a time until golden brown. Drain will and serve hot.
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Chinese Dim Sum Recipes - Crispy Prawns Recipe

Ingredients

• 450 g/1lb peeled tiger prawns
• 15 ml/1 tbsp rice wine or dry sherry
• 10 ml/2 tsp soy sauce
• 5 ml/1 tsp five-spice powder
• salt and pepper
• 90 ml/6 tbsp corn-flour (cornstarch)
• 2 eggs, beaten
• 100g/40z breadcrumbs
• groundnut oil for deep-frying
  Method:
• Mix the prawns with the wine or sherry, soy sauce and five-spice powder and season with salt and pepper.
• Toss them in the corn-flour then coat in beaten egg and breadcrumbs. Deep-fry in hot oil for a few minutes until lightly browned then drain and serve at once.
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Chinese Dim Sum Recipes - Chinese Prawns Recipe

Ingredients

• 450 g/1 lb unpeeled prawns
• 30 ml/2 tbsp Worcestershire sauce
• 15ml/1 tbsp soy sauce
• 15ml/1 tbsp rice wine or dry sherry
• 15ml/1 tbsp brown sugar
  Method:
• Place the prawns in a bowl. Mix together the remaining ingredients, pour over the prawns and leave to marinate for 30 minutes.
• Transfer to a baking tin and bake in a preheated oven at 150° C/300° F/ gas mark 2 for 25 minutes. Serve hot or cold in the shells for the guests to shell their own.
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Chinese Dim Sum Recipes - Butterfly Prawns Recipe

Ingredients

• 450 g/1 lb large peeled prawns
• 15 ml/1 tbsp soy sauce
• 5 ml/1 tsp rice wine or dry sherry
• 5 ml/1 tsp minced ginger root
• 2.5 ml/1/2 tsp salt
• 2 eggs, beaten
• 30 ml/2 tbsp corn-flour (cornstarch)
• 15 ml/1 tbsp plain (all-purpose) flour
• oil for deep-frying
  Method:
• Slice the prawns halfway through the back and spread them out to form a butterfly shape. Mix together the soy sauce, wine or sherry, ginger and salt.
• Pour over the prawns and leave to marinate for 30 minutes. Remove from the marinade and pat dry.
• Beat the egg with the corn-flour and flour to a batter and dip the prawns in the batter. Heat the oil and deep fry the prawns until golden brown. Drain well before serving.

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Chinese Dim Sum Recipes - Baked Ham Turnovers Recipe

Ingredients

• 350g/3 cups plain (all-purpose) flour
• 175g/3/4 cup butter
• 120ml/1/2 cp water
• 225g/8 oz ham, chopped
• 100g/4 oz bamboo shoots, chopped
• 2 spring onions, chopped
• 15ml/1 tbsp soy sauce
• 30ml/2 tbsp sesame seeds
  Method:
• Place the flour in a bowl and rub in the butter. Mix in the water to form a dough. Roll out the dough and cut into 5 cm/2 in circles.
• Mix together all the remaining ingredients except the sesame seeds and place a spoonful on each circle. Brush the edges of the pastry with water and seal together.
• Brush the outsides with water and sprinkle with sesame seeds. Bake in a preheated oven at 180C/350F/gas mark 4. for 30 minutes.
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Chinese Desserts Recipes - Rice Sticks with Chow Chow Recipe

Ingredients

• 2-3 oz. rice sticks
• 3-4 tablespoons chow chow 
  Method:
• Drop the rice sticks into plenty of boiling water and cook them for 10 minutes. Drain them and pour cold water over them.
• Drain the chow chow, reserving the syrup. Cut the chow chow into strips, holding back one piece for final garnish. Turn the well drained rice sticks into a serving dish.
• Cover with the strips of chow chow and sprinkle the syrup over all. Garnish with the piece reserved for the purpose.

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Chinese Desserts Recipes - Melon Surprise Recipe

Ingredients

• 1 honeydew melon of the size desired
• 1-2 peaches
• 1-2 pears
• lemon juice
• 1 small can lynches
• few green cocktail cherries in syrup
• few red cocktail cherries in syrup
• few cumquats
• white wine to taste or 1 measure kirsch or framboise liqueur
  Method:
• With a long slender sharp-pointed knife, cut shallow 'V's all round the melon, about one-sixth way down from one end. Let the cuts reach right to the centre so that the top can be lifted off in one piece.
• Remove the seeds but retain the juice. With what is called a 'pommel noisette' (round or oval), scoop out the melon flesh, including that in the cut-off portion, into small balls or ovals.
• Peel and slice the peaches and cut the peeled and cored pears into small wedges. Turn both in a little melon juice to prevent discoloration.
• Place a green or red cherry in the stoned cavity of each lynches. Mix together the melon balls or ovals, peach slices and pear wedges. Turn them into the melon 'shell'.
• Add the syrup from the lynches, wine to your own discretion or a measure of kirsch or framboise liqueur. Garnish with the stuffed lynches and the cumquats.
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Chinese Desserts Recipes - Ginger Biscuits Recipe

 

Ingredients

• 1 lb. plain flour
• 1/4 teaspoon baking powder
• 8 oz. lard
• 8 oz. castor sugar
• 1 heaped tablespoon finely chopped ginger (in syrup)
• 1 egg
• few drops almond essence
• 32-40 small slivers ginger
  Method:
• Sift the flour and baking powder. Rub the lard into them, then add the castor sugar and chopped ginger, and then the egg, beaten with the almond essence. Mix thoroughly together.
• Form into 16-20 balls, flatten them slightly and place them on baking sheets, first smeared with lard. Lightly press 2 strips of ginger on each biscuit.
• Bake for 5 minutes at 425°F. or Gas Mark 7. Reduce the heat to 350°F. or Gas Mark 4 and bake for a further 15 minutes. Remove to wire trays. When cold, store in an airtight tin.
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Chinese Desserts Recipes - Candied Banana Fritters Recipe

Ingredients

• 3 oz. plain flour
• pinch salt
• 1/2 beaten egg
• water
• 6 tablespoons sugar
• 4 small ripe bananas (choose really ripe bananas)
• peanut oil for deep frying
• 4 small bowls ice-cold water
  Method:
• First make the batter. Sift the flour and salt into a basin. Make a hole in the centre. drop the half egg and 1/3 pint (7/8 cup) water into it and gradually beat them together. Leave to rest for a little.
• Next, prepare the syrup. Very slowly melt the sugar in 3 tablespoons water in a small strong pan. When it is dissolved, boil very hard until the syrup is a very pale straw color.
• Have a folder cold wet cloth at hand. At this point, place the pan on it to arrest further cooking. Skin and scrape the bananas.
• Halve them lengthwise, the cut the across to make four portions per half banana. Dip them into the batter. Drain the, then drop them, one at a time, into the very hot oil and cook them for not more than a minute. Place the separately and in one layer in a hot buttered silver dish.
• Reheat the syrup and carefully pour it over the bananas. Rush them to table where each person will take his or her share and drop them one at a time into the cold water when the surface will crystallize in the most delightful 'bubbles'.
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Dim Sum And Appetizer Recipes - Pancake Rolls (Spring Rolls)

Ingredients

PANCAKE ROLLS BATTER:

• 4 oz plain flour
• pinch salt
• 1 egg
• 1/2 pint (1 1/4 cups) water

FILLING:

• 1 level tbsp each raw pork, ham and chicken
• 1 tbsp bean sprouts
• 1 level tbsp Chinese mushrooms
• 1 level tbsp canned bamboo shoots (optional)
• 1 dessertspoon oil
• 1 finely chopped onion
• 1 level tbsp shrimps
• pinch each salt, sugar and M.S.G.
• few drops soy sauce
• 1/2 tsp ginger sherry (see above recipe)
• sprigs parsley to garnish
  Method:
• TO MAKE BATTER: Sift the flour and salt into a basin. Make a well in the centre. Drop in the egg gradually stir in the water to make a very thin batter about the thickness of thin cream. Set aside for an hour.
• TO MAKE FILLING: Cut the pork, ham and chicken into thin strips. Pick over the bean sprouts an discard any empty seed cases. Cut the stalk-less mushrooms and bamboo shoots into thin slices.
• Heat the oil in the frying-pan and cook the onion for 1/4 minute. Add the 3 meats and cook for 1 minute. Add the bean sprouts and shrimps and cook for 1/4 minutes, then add the mushrooms and bamboo shoots and cook for 1/3 minute more, tossing the mixture.
• Add the seasoning, soy sauce and sherry and turn the mixture over a reduced heat for not more than 1/2 minute to coat it with the flavorings. Leave to become cold.
• TO MAKE THE PANCAKES: Very lightly oil a frying-pan 7-8 inches in diameter, and get if fairly warm. Pour 2 tablespoons of the batter into the pan and turn it this way and that to coat the bottom. (If the pan is too hot, you will have a little difficulty in spreading the batter evenly.)
• Raise the heat a little and gently cook the pancake on one side only. Repeat until all the batter, except a dessertspoon, has been used. This amount of batter will make 4-5 pancakes. Lay each pancake, cooked side down.
• When ready to fill them, turn each pancake over. Place a portion of the filling on one half of each pancake and bring the other side up and over it.
• Brush each of the ends with a little of the batter reserved for the purpose. Bring them up and over and very gently press them to form the pancake into a neat ticklish roll.
• Heat oil in a deep pan. (370F or 193C). Cook the pancakes till a pale golden color. Lift them out and roll on to a piece of absorbent kitchen paper. Arrange the pancakes on a heated serving dish and garnish with parsley. 
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