Bsc 6th Semester-Chinese Menu 5

Chinese Menu 5

 

Prawn Ball Soup

Fried Wantons

Sweet & Sour pork

Hakka noodles

  Prawn Ball Soup             No of Portion-4

 

•	Prawns (medium) , peeled and minced	250 grams
•	Bamboo shoots,sliced	3-4
•	Salt	to baste
•	Black pepper powder	to taste
•	Cornflour/ corn starch	1 tablespoon
•	Egg white,beaten	1
•	Oil	tablespoons
•	Ginger	1 inch piece
•	Button mushrooms,sliced	5-6
•	Black peppercorns,crushed	5-6
•	Chicken stock	4 cups
•	Spinach leaves (palak)	10-12
•	Spring onion green,chopped	2-3

Method
Boil the bamboo shoots in two cups of water for three to four minutes. Drain and cut into strips. Set aside. Add the salt and pepper powder to the minced prawns and mix. Add the cornflour and egg white and mix well. Take teaspoonfuls of the mixture and shape into small balls. Heat the oil in a wok and sauté the ginger for half a minute. Add the bamboo shoots, mushrooms, crushed peppercorns, salt and chicken stock and bring to a boil. Gently slide in the prawn balls and cook for two to three minutes. Add the spinach leaves and simmer for a minute. Serve hot, garnished with spring onion greens.

 

 

     Sweet and Sour Pork       No of portion-4

Ingredients:

·         3/4 pound pork tenderloin

·         2 - 3 teaspoons soy sauce

·         Pinch of cornstarch

·         Sauce:

·         1/4 cup sugar

·         2 tablespoons ketchup

·         2 tablespoons dark soy sauce

·         1/4 teaspoon salt

·         1/2 cup water or reserved pineapple juice

·         1/4 cup vinegar

·         1 tablespoon cornstarch dissolved in 4 tablespoons water

·         Batter:

·         1/3 cup flour

·         1/3 cup cornstarch

·         1 egg white, lightly beaten

·         1 tablespoon vegetable oil

·         1/3 cup warm water, as needed

·         Other:

·         1 carrot

·         1/2 red bell pepper

·         1/2 green bell pepper

·         1/2 cup pineapple chunks

·         3 cups oil for deep-frying, or as needed

Preparation:

Directions for sweet and sour pork
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.

To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.

Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.

Heat the oil for deep--frying to 375 degrees Fahrenheit.

For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).

Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.

(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).

To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve the sweet and sour pork over rice.

 

 

Fried Wanton           No of portion-Yields 48 Wantons

 

Ingredients:

·         4 dried black mushrooms

·         1 leaf bok choy

·         1 green onion

·         1 slice ginger

·         1/2 pound ground pork

·         1 tablespoon dark soy sauce

·         1 teaspoon sesame oil

·         1 teaspoon granulated sugar

·         Pinch of salt

·         1 egg, lightly beaten

·         3 cups oil for deep-frying, or as needed

·         48 wonton wrappers, or as needed

·         Water, as needed

Preparation:

Wipe any dirt off the mushrooms. Soak in warm water until softened (20 to 30 minutes). Squeeze out the excess water and chop. Wash and shred the bok choy leaf. Wash and dice the green onion. Mince the ginger until you have 1/2 teaspoon.

In a medium bowl, combine the ground pork with the dark soy sauce, sesame oil, sugar and salt. Add the lightly beaten egg and the vegetables. This is the wonton filling.

Heat the oil to 375 degrees Fahrenheit. While the oil is heating, prepare the wontons. Lay a wonton wrapper in front of you. Place a teaspoon of the filling in the middle. Fold up the wonton so that it resembles a nurse's cap, wetting the edges to
Add the won tons to the hot oil, a few at a time, sliding them in carefully. Deep-fry the wontons in batches until they are golden brown, turning to make sure they brown evenly. Drain on paper towels or a tempura rack if you have one. As with egg rolls, wontons should be served as soon as possible, to ensure they remain crispy. Serve with Sweet and Sour Sauce or red rice wine vinegar.

 

 

 

 Hakka Noodles         No of portion-4

 

•	Noodles	400 grams
•	Oil	6 tablespoons
•	Onion ,sliced	1 medium
•	Carrot,cut into thin strips	1 medium
•	Green capsicum,cut into thin strips	1 medium
•	Cabbage,finely shredded	1/4 small
•	Soy sauce	1 tablespoon
•	MSG	1/4 teaspoon
•	Salt	to taste
•	White pepper powder	1/4 teaspoon
•	Bean sprouts	1 cup
•	Spring onion greens,finely shredded	1 stalk

Method
Boil noodles in sufficient water. Drain and cool. Heat oil in a wok, add onion and stir-fry for two minutes. Add carrot, capsicum and cabbage and stir-fry for two minutes, stirring and tossing continuously. Add noodles, soy sauce, MSG, salt to taste and white pepper powder and cook on high heat for a couple of minutes or until the noodles are heated through, tossing continuously. Add bean sprouts, mix well and serve hot garnished with springonions.

Chef's Tip