Chinese Recipes

RAINDROP SOUP

Ingredients:

6 water chestnuts

2 scallions

1 tblsp   sherry

3 cups chicken stock (1 cup = 250 ml)

6 oz diced cooked chicken

Salt and pepper

Instructions:

Slice the water chestnuts and slice the spring onions (scallions) finely. Put these in a saucepan with the chicken stock and the chicken. Bring to the boil and simmer, covered, for 15 minutes.

Add the sherry and season to taste.

SWEET AND SOUR PRAWNS (SHRIMP)

Ingredients:

1 lb fresh peeled prawns

2-tblsp-tomato ketchup

1 tblsp sambal oelek (meshed hot chilies)

Pinch of MSG (monosodium glutamate)

1 tblsp sugar

1 1/2-Rice wine

1 tblsp cornstarch stirred in 2-tblsp water

1 clove garlic

1 1/2 tblsp fresh ginger

3 oz     scallions

Marinade:

1 egg white

3-tblsp cornstarchs

1/2 tsp salt

3-tblsp water

5-tblsp oil

Instructions:

Marinate prawns for 20 minutes in egg white, cornstarch, salt, water and oil. Mix together the tomato ketchup, sambal oelek, MSG, sugar, rice wine and cornstarch.  Peel garlic and ingwer and chop finely. Also chop scallions finely. Heat 3/4 liters oil in a pan or wok and fry half of the prawns.  Take them out of the pan after 45 seconds and drain them. In another pan or wok put 5 tablespoons of oil and fry garly and ginger for 30 seconds. Add prawns and fry while stirring constantly.

Add prepared sauce and fry for 1 minute. Add chopped scallions and 2 tablespoons oil.

The hardest part of the recipe is amassing the ingredients.  Most can be purchased in an Oriental Food Store.  Once you make the dressing, you will have "instant" company fare on hand for a long, long time.  The recipe makes 1 quart.  I store mine in a mayonnaise-type jar in the refrigerator. Dressing will keep well indefinitely in the refrigerator.  Use about 2-4 heaping Tbsp. of dressing per pound of noodles.