The Everything Chinese Cookbook (59 page)

Pepper to taste

1 egg

1 teaspoon cornstarch

8 slices bread

¼ cup water

4–6 cups oil for deep-frying

1. Remove the shells from the shrimp and devein. Mince the shrimp into a fine paste.
   
2. Mix in the ginger, green onion, water chestnut, rice wine, salt, pepper, egg, and cornstarch.
   
3. Add the oil to a preheated wok and heat to at least 350°F. While oil is heating, break each slice of bread into 4 equal squares. Dip briefly into the water, remove, and use your fingers to squeeze out excess water.
   
4. Spread a heaping teaspoon of the shrimp mixture onto each square of bread. When oil is hot, slide a few of the squares into the hot oil. Fry one side until it turns brown (about 1 minute), then turn over and brown the other side. Remove from the wok with a slotted spoon and drain on paper towels. Continue with the remainder of the bread squares.
   

¾ c up flour

1 teaspoon baking powder

½ teaspoon sugar

¼ teaspoon salt

2 tablespoons vegetable oil

¾ cup water

6 slices white bread, crusts removed

Shrimp Paste (page 216)

4–6 cups oil for deep-frying

1. Sift together the flour and baking powder. Stir in the sugar, salt, and vegetable oil. Slowly stir in the water, adding more or less as needed to make a batter.
   
2. Add oil to a preheated wok and heat to 360°F. While oil is heating, cut each slice of bread into 4 triangles. Spread ½ teaspoon of shrimp paste on each side of the triangle.
   
3. When ready to cook, use your fingers to coat the bread with the batter. Carefully add the bread into the wok, a few slices at a time. Cook on one side for 2 minutes, then turn over and cook the other side for 2 minutes or until the batter has turned golden brown. Remove and drain on paper towels.
   

Quick and Easy Shrimp Paste

To make shrimp paste, finely mince the shrimp, then hold the cleaver parallel to the cutting board and use it to drag the shrimp along the board.

10 large tiger prawns

1 large egg

½ teaspoon Szechwan peppercorns, roasted and ground

5 tablespoons breadcrumbs

3–4 cups oil for deep-frying

1. Remove the shells from the prawns, but leave the tails intact. Rinse the prawns in warm water. Pat dry with paper towels.
   
2. Lightly beat the egg. In a separate bowl, mix the Szechwan peppercorns with the breadcrumbs.
   
3. Add oil to a preheated wok and heat to at least 350°F. To prepare prawns for deep-frying, grab by the tail and dip into the beaten egg, then coat with the breadcrumbs.
   
4. When oil is hot, deep-fry the prawns until they turn golden brown (about 1 minute). Remove and drain on paper towels. Serve warm.
   

1 package prawn crackers

4–6 cups oil for deep-frying

Heat oil to 350°F, and deep-fry the crackers. They will puff up within seconds. Remove immediately and drain on paper towels.

20 large fresh shrimp, peeled and deveined

½ green bell pepper

½ red bell pepper

cup rice vinegar

¼ cup brown sugar

2 tablespoons ketchup

1 tablespoon soy sauce

½ cup water

2 teaspoons cornstarch mixed with 4 teaspoons water

½ cup pineapple chunks

2 tablespoons oil for stir-frying

1. Rinse the shrimp in warm water and pat dry with paper towels. Wash the peppers, remove the seeds, and cut into cubes.
   
2. In a small saucepan, combine the rice vinegar, brown sugar, ketchup, soy sauce, and water, and bring to a boil.
   
3. Stir in the cornstarch-and-water mixture, stirring vigorously to thicken. Add the pineapple and peppers. Turn the heat to low and keep the sauce warm while stir-frying the shrimp.
   
4. Add oil to a preheated wok or skillet. When oil is hot, add the shrimp. Stir-fry briefly until they are cooked. Remove from the wok.
   
5. Pour the sauce over the shrimp and serve hot.
   

Daily Rice Bowl

Rice is so important in southern China that the phrase for eating includes the word “rice.” And instead of saying hello, people greet each other by asking, “Have you eaten yet?”