SWEET AND SOUR PRAWNS

FISH SZECHWAN

HOT AND SOUR CABBAGE

STEAMED NOODLES

SWEET AND SOUR PRAWNS

Prep time                      20min
Prawns                          200gms
Oil                                  For deep frying
Batter-

Egg                                2 no
Flour                              20gms
Corn flour                     10gms
Salt and pepper            to taste
Ajinomoto                    a pinch
Water                            if required
SAUCE-

Oil                                10ml
Stock                            50ml
Vinegar                         15ml
Sugar                            10gms
Ketchup                        15ml
Soy sauce                      2ml
Seasoning                      to taste
Red chili powder            1gm
Spring onion                  1bulb
Corn flour paste             to thicken
Method:

Shell and devein prawns. In a mixing bowl prepare batter. Heat oil in a wok; dip the prawns in the batter and deep fry till golden. Dish out on to a plate and pour over the prepared sauce over the prawns or serve separately. Garnish the prawns with the chopped greens of spring onions.
Tips:

Keep the tails of the prawns intact.
Replace red chili powder with paprika.
FISH SZECHWAN

Prep time                               40minutes
Whole fish                             1pcs
Soy sauce                              10ml
Oil                                         100ml
Oyster sauce                          10ml
Ginger                                    10gms
Black mushrooms                  2nos
Bamboo shoots                      2nos
Rice wine                                10ml
Fish stock                               150ml
Garlic chili paste                    1tspn
Red wine vinegar                   1tspn
Sugar                                    2gms
Corn flour paste                     to thicken
Spring onions                         10gms
Salt                                         to taste
Method:

Fine chop ginger, onions, mushrooms (soaked in hot water) and bamboo shoots. Clean fish; remove head, tail, scales and fins. Make three gashes on each side of the fish. Rub one tspn of soy sauce over it. Heat oil in a wok and fry the fish for 2minutes on each side. Remove. Heat  20ml oil stir fry spring onions and ginger for about 2 seconds, add in mushrooms, bamboo shoots, oyster sauce, soy sauce, rice wine and wine vinegar. Stir fry for 30 seconds. Add chili-garlic paste and stock and bring to boil. Thicken the sauce. Add the fried fish. Cook for another minute. Check seasoning and immediately serve.
Tips:

Use carp/pomfret/snapper for the dish.
If the fish is large, then cut into smaller pieces on the bone.
Do not overcook the fish, it should be cooked and intact.
HOT AND SOUR CABBAGE

Prep time                     20minutes
Chinese cabbage          225gms
Oil                               30ml
Ginger                         10gm
Chili paste                   5gm
Stock                          50ml
Soy sauce                   2ml
Rice vinegar                10ml
Salt                             to taste
Red pepper                 5gms
Sesame seeds              5 gms
Method:

Wash and shred cabbage. Chop ginger and make flakes out of red pepper. In a wok, heat oil to a smoking point, add ginger and stir fry for 5 seconds. Add cabbage and stir fry for a minute. Add chilli paste, stock, soy sauce, vinegar. Reduce heat and cook, stirring occasionally for 4-5 minutes. Season with salt. Serve topped with pepper flakes and toasted sesame seeds.
Tips:

Cabbage should stay crunchy.
Use either chicken or vegetable stock.
STEAMED NOODLES

Prep time:                              50 minutes
White of spring onions         2 nos
Ginger                                 5gms
French beans                       50gms
Carrots                                100gms
Pork/chicken                        100gms
Fresh noodles                       200gms
Salt                                       to taste
Soy sauce                             a few drops
Ajinomoto                             a pinch
Oil                                        20 ml
Method:

Shred meat, chop ginger, onions and julienne the beans. In a wok, heat oil and stir fry. Add seasoning, soy sauce and ajinomoto. Keep aside. In a steamer, steam the noodles for about 30 minutes. Mix in the stir fried meat and vegetables. Return the noodle mixture to the steamer and steam for another 5 minutes. Serve hot.
Tips:

You may substitute the meat with prawns and also add oyster sauce.

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