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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.