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Dim Sum and Wokman
Dim Sum

Stuffed Cantonese Chicken Wings

12 chicken wings
1 tablespoon cornstarch
2/3 Ib. fresh shrimp
1 oz. pork fat or lard
Marinade:
1 teaspoon dry sherry
1/2 teaspoon minced ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sesame oil
1 tablespoon cornstarch
1 egg white
3 tablespoons crushed blanched almonds
6 cups oil for deep-frying

Remove middle bone from chicken wings to make a pocket for Stuffing. Sprinkle each wing with a little cornstarch. Shell and devein shrimp, rinse. Use a cleaver to chop shrimp and pork fat into small pieces. Combine chopped pork fat and shrimp; mix well.Chop mixture to a fine paste.(You can do the last steps in a food proccecor) . Combine marinade ingredients in a medium bowl. Add shrimp mixture; mix well. Let stand 10 minutes. Divide shrimp mixture into 12 portions. Place 1 portion in the pocket of each chicken wing. Dip a teaspoon in water and smooth the filling. Dip filled end of the chicken wing into almonds to coat. Heat oil in a wok over high heat to 350F . Reduce heat to medium. Carefu1ly lower stuffed chicken wings into hot oil with a slotted metal spoon. Deep-fry several at a time about 5 minutes until golden brown, tuning once. Remove from oil with slotted spoon; drain on paper towels. Serve hot. Makes 12 appetizers.

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Stuffed Crab Claws

INGREDIENTS

1 1/4 pounds shrimp

3 ounces of lard

4 tablespoons cornstarch

12 medium fresh or

frozen cooked and shelled crab claws .

oil for deep-frying

FOR THE MARINADE 1 teaspoon salt

1 teaspoon sugar

1 teaspoon cornstarch

1 egg white, lightly beaten

1 teaspoon sesame oil

FOR THE DIPS

chili sauce

Worcestershire sauce

Serves 6

Shell and devein theshrimp. Pat dry with paper towels. Chop the shrimp and lard by hand or mince coarsely. Put in a bowl.

Prepare the marinade: Add the salt, sugar and cornstarch to the shrimp and lard. Stir vigorously for about 1 minute, or until the mixture becomes sticky. Add the egg white and stir again for about 1 minute, or until the paste is firm and elastic. Cover and let marinate in the refrigerator for about 30 minutes. Blend in the sesame oil.

Put the 4 tablespoons of cornstarch in a bowl. Holding the pincers of one crab claw, dip the meaty part in the comstarch (a); shake off any excess. Repeat with the rest of the claws.

Stuff the claws: Divide the paste into 12 portions. Lightly oil a plate. Holding the claw by the pincers, press a portion of the paste on the meat, covering a small area of the shell to seal it .Place on the lightly oiled plate. Repeat with the rest of the claws. To prevent your fingers from getting too sticky, wet them with cold water.

Half fill a wok or deep fryer with oil. Heat to a temperature of 350°F. Carefully lower 6 claws into the oil, 1 at a time. Deep-fry for about 4 minutes, or until golden, turning each one occasionally. Remove each claw with a perforated spoon or tongs and drain on paper towels. Repeat with the remaining 6 claws.

Deep-fry all 12 claws together for a few seconds to crisp. Remove and drain. Serve the claws immediately. Pass the dips in separate saucers.

 

 

 

 

 

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