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Combine marinade ingredients in a bowl add shrimp and let stand for 15 minutes.Cut wrappers in half.Place 1 shrimp on a wrapper,fold to cover shrimp leaving tail sticking out, seal with egg whie or water.Deep-fry till golden brown.Serve with your favorite dipping sauce. Mix the flour with warm water and knead for 10-15 minutes. There should be no need to add any flour on the board as you knead. Let the dough rest for 20 minutes while you make the filling.
Lightly squeeze out liquid from spinach.
Add the remaining ingredients.
Divide dough into 4 parts, roll each part out to about 12 inches in length, and divide each part into 12 balls.
Roll each ball into a 3" circle.
Place some filling in the center of each circle.
Fold dough over the filling to form a half-circle.
Pinch together the top, then form 2 or 3 pleats down the sides and pinch together to seal.
Heat 2 tablespoons of vegetable oil in a heavy skillet over medium high heat.
Lightly brown ravioli until golden on the bottom, then pour 1 cup of water into the skillet and cover immediately.
Cook over medium heat until most of the liquid is gone.
Uncover and continue cooking until the liquid is entirely gone and the pot stickers are golden grown on the bottom.
Dipping Sauce: Whisk together 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 1 tablespoon rice wine vinegar, a little chopped vinegar and a chopped green onion. Let flavors blend before using.
Shell and devein the shrimp.Pat dry with paper towels. Chop the shrimproughly. Put in a bowl. Add the egg white, salt, sugar and cornstarch to the shrimp. Stir until well coated. Add the lard, ham and bamboo shoots to the shrimp and stir well. Mix in the scallions. Cut the rice paper sheets into 30 each 4 inch squares.Have some cold water in a dish nearby. Put rice paper square on a plate or work surface. Spread on about 1 tablespoon of the filling, almostto the edges. Fold over and roll into a small cigar, leaving both ends open. Seal with a little water smeared on the edge.
Half fill a wok or deep fryer with oil. Heat to temperature of 375°F. Using a pair of chopsticks or tongs, lower half of the prawn rolls into the oil. Deep-fry for about 3 minutes, until the filling is cooked and the rice paper crisp. Remove with a hand strainer or perforated spoon and drain on paper towels. Deep-fry the remainder .
Reheat the oil to about 350°F. Put in all the prawn rolls and deep-fry a second time for a few seconds. Remove and drain on paper towels. Thi! makes them extra crisp and fragrant.Serve with dipping sauce.
Cut bacon slices in half to make 24 pieces. Cut each chicken liver into 4 pieces. Place chicken livers in a small saucepan with 2 cups boiling water. Boil 1 minute. Remove with a small strainer; drain on paper towels. Combine marinade ingredients in a medium bowl. Add ginger root, green onions and boiled chicken livers; mix well. Let stand 2 hours. Place r piece each of chicken liver, ginger root and green onion at one end of a piece of bacon. Roll up and secure with a wooden pick. Repeat to make 24 rolls. Place on a baking sheet. Preheat broiler 5 minutes. Combine honey and 1 tablespoon leftover marinade in a small bowl; mix well. Place bacon rolls on baking sheet under broiler 3 minutes. Remove from broiler and brush honey mixture on each bacon roll. Turn each roll over and broil other side 3 minutes. Serve hot. Makes 24 appetizers.
Wash scallops; pat dry with a paper towel. Mix marinade ingredients in a medium bowl. Add scallops; mix well Let stand about 15 minutes. Combine cornstarch and salt in a small plastic bag. Add several scallops at a time and shake well to coat. Dip coated scallops in beaten egg, then in breadcrumbs. Heat oil in a wok over high heat to 350°F . Reduce heat to medium. Carefully lower scallops into hot oil with a slotted metal spoon. Deep-fry several at a time until golden brown, about 2 minutes. Remove from oil with slotted spoon. Drain on paper towels. Serve hot. Makes 4 servings.
Shell and devein shrimp. Rinse and pat dry with a paper towel. Flatten each shrimp with the broad side of a cleaver to make chopping easier. Finely chop shrimp and pork fat with a cleaver. Com- bine chopped pork fat and shrimp. Chop mixture to a fine paste. Using a spoon or your hands, thoroughly mix shrimp paste with salt, wine, sesame oil, cornstarch and egg white. Roll mixture in the palms of your hands into 1-inch balls. Put breadcrumbs in a shallow dish. Roll shrimp balls in breadcrumbs to coat thoroughly. Heat 6 cups oil in a wok over high heat to 350°F .Reduce heat to medium. Carefully lower shrimp balls into hot oil with a slotted metal spoon. Deep-fry 4 or 5 at a time until golden, about 3 minutes. Remove from oil with slotted spoon. Drain on paper towels. Repeat with remaining shrimp balls. Serve hot. Makes about 20 appetizers.
Combine chicken, ginger, garlic and crushed red pepper in medium bowl. Blend soy sauce into cornstarch in cup until smooth.
Heat wok over medium-high heat. Add oil; heat until hot. Add
chicken mixture; stir-fry 2 to 3 minutes until chicken is no longer pink.
Stir soy sauce mixture and add to wok. Stir-fry 30 seconds or until sauce boils and thickens. Add water chestnuts, onions and peanuts; heat through.
Divide filling evenly among lettuce leaves; roll up. Secure with wooden toothpicks. Serve warm or at room temperature. Do not let filling stand at room temperature more than 2 hours. Serve with hot mustard. Makes 12 Dissolve the yeast in the warm water and let sit for 15 minutes.
Place the flour in a large bowl. Begin adding the yeast in a steady stream,
stirring. |
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