recipe adapted from sunset magazine Ingredients 1 chicken (4-1/2 lb) - lumps of fat and tail removed, rinsed and patted very dry 1-1/2 to 2 tbsp fine sea salt 1-1/2 tsp freshly ground black pepper
Ingredients 1 cup of black beans (rice cup) - washed and soaked for 2 hours or more
4 pieces of pork ribs 1 stalk fresh huai shan - peeled and cut into cubes
salt to taste
Ingredients (for 2 servings) 1 pkt fresh rice noodles - use 2/3 of it 6 mussels - soaked, washed and rid of sand etc 6 clams - soaked, washed and rid of sand etc 6 prawns - peeled, deveined with tail intact, marinate with 1/2 tsp ginger juice, a little salt and pepper 1 medium sized piece of squid - sliced criss-crossed and cut into pieces, marinate with 1 tsp ginger juice 1 medium sized lean meat - sliced thinly, marinate with 1/2 tsp huatiao wine, 1 tsp soy sauce, 1/2 tsp sesame oil, 1/4 tsp salt, dash of pepper and 1 tsp cornstarch 6 slices of fish - sliced thickly, marinate with 1 tsp rice wine, 1/2 tsp sesame oil, 1 tsp soy sauce, pinch of salt, dash of pepper and 1 tsp cornstarch 1 stalk green veg - i use baby gai lan 2 cups chicken stock 1 egg - use egg white only 1 tbsp oyster sauce 1 tbsp soy sauce 1/2 tsp dark soy sauce pinch of white pepper salt to taste vegetable oil
Ingredients (for 2 servings) 1 pkt fresh rice noodles (use 1/3 of it) - cut into thick strips and separate them 6 fish balls 1 medium size pc fish cake - sliced 1 medium size lean meat 2 tbsp of minced pork - marinate with 1 tsp soy sauce, 1 tsp sesame oil, salt and pepper. 1 stalk chinese celery - washed and cut into pieces some fresh lettuce 2 slices of ginger 1 tsp preserved chopped radish - dong cai
Ingredients leftover taro pastry crust - refer to here large prawns - peeled and deveined dash of pepper dash of chilli powder a little salt vegetable oil for frying
Method
Marinate prawns with pepper, chilli powder and salt for 15 minutes or more.
Wrap one large prawn with the pastry into a round shape. Repeat for the rest of the prawns. Refrigerate for one hour.
Heat up oil. Fry with medium heat till the crust is golden brown.
Drain on paper towels and serve warm with chilli dipping sauce.
