ry.
Soak the dried Chinese black mushrooms in hot water
Peel and devein shrimp, retaining tails, if desired; set
In a small bowl, blend water smoothly with cornflour.
Set aside.
In a large pan, combine stock, carrot and soy sauce.
Bring to the boil, then simmer over a medium heat for 5 minutes.
Add shrimp, cabbage, shallots and water chestnuts to stock mixture, cook for 4 minutes.
Stir in cornflour mixtue, snow peas and sesame oil.
Cook stirring continuously, until soup boils and thickens slightly.
Ladle soup into 4 serving bowls.
Serve immediately.
Mix chicken broth with cornstarch and teriyaki sauce.
In a large skillet, heat oil over high heat.
Add snow peas and green onions; stir-fry until almost tender-crisp.
Add shrimp, and stir in chicken broth mixture; cook, stirring constantly until sauce thickens and just comes to a boil and shrimp turn pink.
Serve in warm pastry shells.
Makes 6 servings.
Mix chicken broth with teriyaki sauce and cornstarch. In a large skillet, heat oil over high heat. Add snow peas and onions; stir-fry until almost tender-crisp. Add shrimp and stir in chicken broth mixture; cook, stirring constantly until sauce thickens and just comes to a boil and shrimp are tender.
Brown shrimp in oil.
Add rice; brown lightly while stirring. Add onion; cook 2 to 3 minutes.
Add eggs, soy sauce and salt. Cook and stir until eggs are set.
Garnish and serve.
Makes 3 to 4 servings.
Combine all ingredients except oil.
Shape mixture into balls with a teaspoon.
Heat oil and deep fry shrimp balls until golden. Drain and serve immediately or keep warm in oven.
Good served with hot mustard or plum sauce.
tart preparing the blackened shrimp.
Finish the grits by
et aside.
For the Chinese Chives, discard the buds/flowers
meat grinder, feed the shrimp, pork, garlic, onions, and ginger
emove the shells from the shrimp and devein by cutting a
Butterfly and devein the shrimp, leaving tail and shell attached.
inutes; drain well.
Place shrimp, water chestnuts, green onion, cornstarch
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
In a food processor, combine ground pork, shrimp, ginger, garlic, chili and spring
br>Place the water chestnuts, shrimp, ground pork, egg white, 1
he sour cream in a food processor. When mostly smooth, add
nd palm sugar in a food processor. Pulse until smooth and
SHRIMP:
Pat the shrimp with paper towels to remove
Heat a wok or large nonstick frying pan over high heat. Add Chinese sausage and stir-fry for 1 min. Remove from pan and set aside.
Reduce heat to medium. Add oil to pan and stir-fry garlic, chili and pork for 1 min. Add shrimp and stir-fry for 2 mins, until opaque. Add soy sauce, oyster sauce, bean sprouts and 2 tbsp water. Stir-fry for 1 min.
Add drained noodles and Chinese sausage and stir-fry for 2-3 mins, to heat through. Serve sprinkled with cilantro leaves.