SWEET AND SOUR PRAWNS
FISH SZECHWAN
HOT AND SOUR CABBAGE
STEAMED NOODLES
SWEET AND SOUR PRAWNS
Prep time 20min
Prawns 200gms
Oil For deep frying
Batter-
Egg 2 no
Flour 20gms
Corn flour 10gms
Salt and pepper to taste
Ajinomoto a pinch
Water if required
SAUCE-
Oil 10ml
Stock 50ml
Vinegar 15ml
Sugar 10gms
Ketchup 15ml
Soy sauce 2ml
Seasoning to taste
Red chili powder 1gm
Spring onion 1bulb
Corn flour paste to thicken
Method:
Shell and devein prawns. In a mixing bowl prepare batter. Heat oil in a wok; dip the prawns in the batter and deep fry till golden. Dish out on to a plate and pour over the prepared sauce over the prawns or serve separately. Garnish the prawns with the chopped greens of spring onions.
Tips:
Keep the tails of the prawns intact.
Replace red chili powder with paprika.
FISH SZECHWAN
Prep time 40minutes
Whole fish 1pcs
Soy sauce 10ml
Oil 100ml
Oyster sauce 10ml
Ginger 10gms
Black mushrooms 2nos
Bamboo shoots 2nos
Rice wine 10ml
Fish stock 150ml
Garlic chili paste 1tspn
Red wine vinegar 1tspn
Sugar 2gms
Corn flour paste to thicken
Spring onions 10gms
Salt to taste
Method:
Fine chop ginger, onions, mushrooms (soaked in hot water) and bamboo shoots. Clean fish; remove head, tail, scales and fins. Make three gashes on each side of the fish. Rub one tspn of soy sauce over it. Heat oil in a wok and fry the fish for 2minutes on each side. Remove. Heat 20ml oil stir fry spring onions and ginger for about 2 seconds, add in mushrooms, bamboo shoots, oyster sauce, soy sauce, rice wine and wine vinegar. Stir fry for 30 seconds. Add chili-garlic paste and stock and bring to boil. Thicken the sauce. Add the fried fish. Cook for another minute. Check seasoning and immediately serve.
Tips:
Use carp/pomfret/snapper for the dish.
If the fish is large, then cut into smaller pieces on the bone.
Do not overcook the fish, it should be cooked and intact.
HOT AND SOUR CABBAGE
Prep time 20minutes
Chinese cabbage 225gms
Oil 30ml
Ginger 10gm
Chili paste 5gm
Stock 50ml
Soy sauce 2ml
Rice vinegar 10ml
Salt to taste
Red pepper 5gms
Sesame seeds 5 gms
Method:
Wash and shred cabbage. Chop ginger and make flakes out of red pepper. In a wok, heat oil to a smoking point, add ginger and stir fry for 5 seconds. Add cabbage and stir fry for a minute. Add chilli paste, stock, soy sauce, vinegar. Reduce heat and cook, stirring occasionally for 4-5 minutes. Season with salt. Serve topped with pepper flakes and toasted sesame seeds.
Tips:
Cabbage should stay crunchy.
Use either chicken or vegetable stock.
STEAMED NOODLES
Prep time: 50 minutes
White of spring onions 2 nos
Ginger 5gms
French beans 50gms
Carrots 100gms
Pork/chicken 100gms
Fresh noodles 200gms
Salt to taste
Soy sauce a few drops
Ajinomoto a pinch
Oil 20 ml
Method:
Shred meat, chop ginger, onions and julienne the beans. In a wok, heat oil and stir fry. Add seasoning, soy sauce and ajinomoto. Keep aside. In a steamer, steam the noodles for about 30 minutes. Mix in the stir fried meat and vegetables. Return the noodle mixture to the steamer and steam for another 5 minutes. Serve hot.
Tips:
You may substitute the meat with prawns and also add oyster sauce.