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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