Crispy Shanghai Spring Rolls

Ingredients

12 spring roll wrappers, thawed if frozen
2 tablespoons all-purpose flour mixed to a paste with water
sunflower oil, for deep frying

Filling

6 Chinese dried mushrooms, soaked for 30 minutes in warm water
5 ounces fresh firm beancurd (tofu)
2 tablespoons sunflower oil
8 ounces finely minced pork
8 ounces peeled cooked shrimp, roughly chopped
1/2 teaspoon cornstarch, mixed to a paste with 1 tablespoon light soy sauce
3 ounces each shredded bamboo shoot or grated carrot, sliced water chestnuts and bean sprouts
6 scallions or 1 young leek, finely chopped
a little sesame oil

Dipping Sauce

scant 1/2 cup light soy sauce
1 tablespoon chili sauce or finely chopped fresh red chili
a little sesame oil
rice vinegar, to taste

Method

1. 1 Make the filling. Drain the mushrooms. Cut off and discard the stems and slice the caps finely. Cut the beancurd (tofu) into slices of a similar size.
2. Heat the oil in a wok and stir-fry the pork for 2-3 minutes or until the color changes. Add the shrimp, cornstarch paste and bamboo shoot or carrot. Stir in the water chestnuts.
3. Increase the heat, add the bean sprouts and scallions or leek and toss for 1 minute. Stir in the mushrooms and beancurd. Off the heat, season, then stir in the sesame oil. Cool quickly on a large platter.
4. Separate the spring roll wrappers. Place a wrapper on the work surface with one corner nearest you. Spoon some of the filling near the center of the wrapper and fold the nearest corner over the filling. Smear a little of the flour paste on the free sides, turn the sides to the middle and roll up. Repeat this procedure with the remaining wrappers and filling.
5. Deep fry the spring rolls in batches in oil heated to 375°F until they are crisp and golden. Drain on paper towels and serve at once with the dipping sauce, made by mixing all the ingredients in a bowl

Makes 12 pieces.

Source: Asian Cooking

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Rogan Josh

Ingredients

700 g boneless leg of lamb, trimmed and cut into 5-cm cubes
2 tomatoes, seeded and chopped
1 onion, chopped
2 tbsp ghee or vegetable or peanut oil
1-1/2 tbsp Garlic and Ginger Paste
2 tbsp tomato paste
2 bay leaves
1 tbsp ground coriander
1/4-1 tsp chili powder, ideally Kashmiri chili powder
1/2 tsp ground turmeric
1 tsp salt
1/2 tsp garam masala
fresh bay leaves, to garnish (optional)

Marinade

1-1/2 cups plain yogurt
1/2 tsp ground asafetida, dissolved in 2 tbsp water

Method

1. Make the marinade, put the yogurt in a large bowl and stir in the asafetida. Add the lamb and use your hands to rub in all the marinade, then cover and let marinate in a cool place for 30 minutes.
2. Put the tomatoes and onion in a food processor or blender and whiz until blended.
3. Melt the ghee in a flameproof casserole or large skillet with a tight-fitting lid. Add the Garlic and Ginger Paste and stir-fry until you can smell cooked garlic.
4. Stir in the tomato mixture, tomato paste, bay leaves, coriander, chili powder, and turmeric. Reduce the heat to low and simmer, stirring occasionally, for 5-8 minutes.
5. Add the lamb with any leftover marinade and the salt and cook, stirring, for 2 minutes. Cover, reduce the heat to low, and simmer, stirring occasionally, for 30 minutes. The lamb should give off enough moisture to prevent it catching on the bottom of the pan, but if the sauce looks too dry, stir in a little water.
6. Sprinkle the lamb with the garam masala, re-cover the pan, and continue simmering for an additional 15-20 minutes, or until the lamb is tender. Adjust the seasoning, if necessary.
7. Garnish the curry with bay leaves, if liked, and serve.

Makes 4 to 6 servings.

Source: Curries

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Chicken and Prawns in Black Bean Sauce

Ingredients

10 oz peeled prawns
8 oz chicken fillet
4 chicken livers
minced garlic and ginger slices

Marinade

1/4 tsp salt
1/2 tsp egg white
1/2 tsp cornstarch

Sauce

1/2 tbsp each of black beans
1/2 tbsp light soy sauce
1/2 tsp sesame oil
1/2 tsp dark soy sauce
1/2 tsp sugar
4 tbsp chicken stock

Method

1. Split open back of prawns to form butterfly shapes.
2. Cut chicken fillets into bite-size pieces.
3. Mix sauce ingredients in a small bowl.
4. Mix chicken and prawns with marinade and blanch briefly in hot oil. Drain.
5. Heat 1 tablespoon of oil in a wok and saute garlic and ginger. Add prawns and chicken. Stir-fry until chicken is done.
6. Mix in the sauce and cook until it thickens. Remove to the serving platter.
7. Season chicken livers with a little salt. Deep fry until crispy and place on the dish.

Source: Great Chefs in Hong Kong

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Chili Honey Glazed Salmon with Two Sauces

Ingredients

1 pound tomatillos, husked
1 red onion, coarsely chopped
8 garlic cloves, 2 chopped
2 large jalapenos, stemmed
1/4 cup canola oil, plus more for brushing
salt and freshly ground pepper
1/4 cup fresh lime juice
1/4 cup chopped cilantro, plus sprigs for garnish
1/4 cup honey
1 canned chipotle in adobo, chopped
1 teaspoon ground cumin
1 (19-ounce) can black beans with their liquid
1-1/2 teaspoons pure ancho chili powder
1-1/2 teaspoons Dijon mustard
4 (8-ounce each) center-cut salmon fillets with skin
Sour cream, for serving

Method

1. Preheat the oven to 375°F.
2. Spread the tomatillos on a roasting pan along with half of the onion, the 6 whole garlic cloves and the jalapenos. Toss with 2 tablespoons of the oil and season with salt and pepper. Roast for about 35 minutes, until tender.
3. Transfer the vegetables to a blender and puree until smooth. Add the lime juice, chopped cilantro and 2 tablespoons of the honey and pulse to blend. Season the tomatillo salsa with salt and pepper and transfer to a bowl. Rinse out the blender.
4. In a medium saucepan, heat another 2 tablespoons of the oil. Add the chipotle, cumin, chopped garlic and the remaining onion and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes.
5. Add the beans with their liquid and 1/4 cup of water and cook over low heat for 15 minutes. Transfer the black bean mixture to the blender and puree until smooth. Season the black bean sauce with salt.
6. Light a grill or preheat a grill pan.
7. In a small bowl, combine the remaining 2 tablespoons of honey with the ancho chili powder and mustard and season with salt. Brush the salmon with oil and season with salt and pepper. Grill the fish skin side down over moderately high heat until very crisp, about 3 minutes. Cook the fish on the remaining 3 sides just until lightly charred, 3 minutes longer. Brush the salmon with the chili-honey glaze and grill skin side up until lightly caramelized, 2 minutes.
8. Spoon the tomatillo salsa on plates and top with the grilled salmon. Garnish with the cilantro sprigs and serve with sour cream and the black bean sauce.

Makes 4 servings.

Source: Chef Bobby Flay

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Fried Garoupa with Mushroom Sauce

Ingredients

8 oz boneless garoupa
1/3 cup canned mushrooms
1 oz butter
2 tbsp flour
1/2 egg white

Seasonings

1/3 tsp salt
dash of lemon juice
pinch of pepper

Sauce

1 cup chicken stock
1-1/2 oz evaporated milk
1/4 tsp salt
1/4 tsp sugar
pinch of pepper

Method

1. Rinse garoupa and wipe dry. Cut into pieces. Mix fish with seasonings.
2. Brush garoupa with egg white, then dust with pinch of flour. Fried fish in hot oil until done. Take out and drain.
3. Arrange fish on plate. Keep warm.
4. Mix sauce ingredients in a small bowl.
5. Heat 1 oz butter and saute mushrooms, sprinkle with wine. Add flour and saute until flavour comes out. Mix in sauce. Stir well until sauce thickens. Pour sauce over fish and serve with vegetables of your choice.

Makes 2 servings.

Source: Lisa Yam’s Western Seafood Cuisine

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