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Seafood 11

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Lobster with Spicy Sauce

One 1-1 1/2 lb. Lobster
1 piece Ginger,Shredded
4 stalks Scallions,Shredded
3 pieces Garlic,Sliced
3 small Onions,Minced
1/2 Tbsp Corn Starch
3/4 glass Chicken Stock
1 tsp Salt
3 tsp Sugar
2 Tbsp Ketchup
1 tsp Chilli Oil
1 tsp Chinese Vinegar
1 Tbsp dry sherry

Insert a chopstick from the tail of lobster into the body. (This ensures that the lobster does not curl up when cooked but instead, will lie straight.) Wash the lobster thoroughly. Chop lobster into big pieces. Crack pincers lightly. Mix the pieces of lobster evenly with corn starch in a container. Pour enough cooking oil to parboil the lobster into a wok. Heat the oil until it is hot. Slowly slide the lobster pieces into the hot oil to lightly cook it. Be careful not to overcook the lobster. Remove the lobster pieces from the wok and drain excess oil from it. Scoop the oil out of the wok, leaving only about 3 Tbsp of oil. Heat the wok until the oil is hot. Saute the onion, ginger and garlic until fragrant. Slide in the lobster to stir fry. Mix the seasoning together and gently pour the mixture into the wok. Cover the wok with lid and simmer till gravy nearly dries up. Sprinkle the scallions over the dish and stir well. Remove and serve.

Tender-Fried Shrimp Slices

8 oz shrimp
2 tsp. soy sauce
2 1/2 tsp. dry sherry
1 tsp. scallions, shredded
1/2 tsp. salt, or to taste
1/2 tsp. garlic cut into 1/2 inch sections
1 egg white
1 tsp. fresh ginger, chopped
2 tsp. cornstarch dissolved in 1 tbsp water
2 cups oil for deep-frying
1 oz bamboo shoots, sliced
1/2 tsp. sesame oil
1/2 tsp. MSG

Shell and devein theshrimp.Wash and drain. Cut diagonally into 1/4 inch slices. Mix together 1/4 tsp.of the MSG(optional),1 1/2 tsp. of the dry sherry, the salt, egg white, and all but 1 tsp. of the cornstarch. Add the shrimp and coat well. Let marinate. Drop the bamboo shoot slices into boiling water to cover for about 30 seconds. Drain well and cut into 1/4 inch slices, set aside. Make a sauce by mixing together the soy sauce, the remaining dry sherry, the shredded scallions, the garlic shoots, the ginger, the bamboo shoots, and remaining cornstarch with 1 tsp. water. Heat the oil in a wok over high heat to 350 F, or until a piece of scallion green or ginger sizzles noisily and moves around quickly when tossed into the oil. Add the shrimp slices, stir with chopsticks, and immediately remove from the oil. Drain well. Pour the oil out of the wok, leaving only enough to cover the bottom. Add the prawn slices. Stir in the sauce and add. Cook, stirring, until thickened. Sprinkle with sesame oil . Remove and serve.

Ginger King Prawns

1 lb large shrimp
1 inch cube ginger grated
2 garlic cloves chopped

1 red chilli chopped
1 small onion (quartered and the segments separated)
1 green pepper sliced
1 carrot finely sliced
Handful of bok choy or spinach chopped
1 tsp ground ginger (dried)
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp hoisin sauce
Few drops of sesame oil
6 oz chicken stock
1 tsp cornstarch (mixed with a little water)

With a knife, score a line down the back of each prawn.Heat the wok and add a little oil. Stir fry the garlic, fresh ginger and chilli for 2 minutes. Add the rest of the vegetables and stir fry for a further 3 minutes.Add the dried ginger, soy sauce, oyster sauce, hoisin sauce and chicken stock. Boil for a 2 minutes. Add the prawns and boil for a further minute. While stirring constantly, gradually add the cornstarch mixture until the mixture thickens. Stir in the sesame oil and serve immediately.

Chinese Steamed Fish

1 fresh whole fish (about 2 pounds), such as rock cod, red snapper or
kingfish; or 1 pound fish fillets or steaks, such as sea bass, ling cod,
halibut or red snapper
1 to 2-tsp salt
5-green onions
1-piece fresh ginger (about 2 x 1 1/2-inches), pared and cut into 1
1/2-inch slivers
2-tbsp vegetable oil
2-tbsp soy sauce
Cilantro sprigs,for garnish

If using whole fish, clean and scale. Make 3 diagonal slashes on each side. Rub fish with 2 teaspoons salt. (If using, fillets, rub with 1 teaspoon salt). Cut 2 of the green onions into 2-inch pieces. Cut the remaining 3 onions into 1 1/2 inch slivers. Place onion pieces in a rimmed heatproof dish that will fit inside a steamer. Place whole fish on top (or place fillets in single layer on top). Place 1/2 of ginger and 1/2 of onion slivers on top of fish. Place dish on rack in steamer. Cover and steam over boiling water until fish turns opaque and flakes easily with fork. Steam about 10 minutes per inch of thickness. While fish is cooking, heat oil in small pan until very hot but not smoking.
Remove dish from steamer. Pour off about 1/2 of pan juices. Pour soy sauce over fish. Sprinkle with remaining ginger and onion slivers. Carefully pour hot oil over fish (oil will sizzle). Garnish with cilantro sprigs. Makes 4 to 6 servings.

Lung Fung Shrimps

12 jumbo shrimps
1/4 teaspoon salt
4 dried Chinese mushrooms
1/2 teaspoon sugar
6 straw mushrooms
1 teaspoon soya sauce
4 large white mushrooms
2 tablespoons oyster sauce
1 green onion
1 tablespoon cornstarch
2 slices gingerroot
2 tablespoons water
4 cups vegetable oil
3 drops sesame oil
1 cup chicken stock
white pepper
1 teaspoon Chinese wine

Shell and devein shrimps Rinse thoroughly with cold water,drain and pat dry. Soak the dried Chinese black mushrooms in hot water for 20 minutes, drain and pat dry,remove and discard stems.Cut caps into triangular pieces.Set aside. Cut straw mushrooms in half and white mushrooms into 4 slices. Set aside.Cut green onion in 2, separating the white bulb from the green stems.Cut green stems into 1 inch pieces and set aside for garnish.Cut two 1/8 inch slices of ginger root and set aside with white bulb of green onion. In a wok,heat the oil on high heat.Add shrimps and stir-fry them until pink and curled.Drain and set aside. Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 - 20 seconds each.Drain and set aside with shrimps. In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil. Add slices of ginger root and white bulb of green onion.Discard any ginger root or onion that turns brown. Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce.Mix thoroughly and bring sauce to a boil.Add shrimps and the 3 kinds of mushrooms and stir until shrimps and mushrooms are well-coated with the sauce. Mix corn starch with water. Add to the shrimp mixture and cook for 1 minute. Add sesame oil and white pepper to taste.Spoon onto warm serving platter and sprinkle with green onions.

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