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 Prawns are plentiful and can be found served in many different ways. these king prawns, stuffed and decorated with finely shredded vegetables, make a colourful starter. the tails are left on so that they can be easily picked up and eaten with the fingers.
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1. Beef Steak Cantonese Style
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2 slices root ginger, peeled and finely chopped 3 spring onions, finely chopped 1 tablespoon Chinese wine or dry sherry 7 tablespoons water pinch of freshly ground white pepper 2 tablespoons soy sauce 450 g (1 lb) fillet steak, cut across the grain into 5 mm (1/4 inch) thick slices 600 ml (1 pint) vegetable oil 1 tablesppon plain flour 1 1/2 tablesppons corbflour 225 g (8 oz) mangetout 1/2 teaspoon salt 1 tablespoon tomato ketchup 1 tablespoon Worcestershire sauce 2 tablespoons sugar
Preparation time: 10 minutes, plus marinating Cooking time: 4-5 minutes 2. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Mix together the plain flour and half the cornflour. Remove the beef from the marinade, dust with the flour and deep-fry for about 30 seconds. remove from the oil and drain on paper towels. 3. Pour off most of the oil from the wok, leaving about 1 tablespoon. Reheat the wok, and add the salt and mangetout. stir-fry for about 1 1/2 minutes then remove and arrange in a ring on a serving dish. 4. Heat another tablespoon of oil in the wok and add the remaining soy sauce, the tomato ketchup, Worcestershire sauce and sugar. Blend the remaining cornflour with the remaining water and add to the wok to thicken the sauce. bring to the boil then add the beef slices. Toss the slices until coated with the sauce, then arrange in the middle of the mangetout ring. Sprinkle with the remaining spring onions and serve.
2. Deep-Fried King Prawns
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10 uncooked king prawns, peeled but with the tails left on 150 g (5 oz) plain flour 225 g (8 oz) uncooked prawns, peeled and minced 50 g (2 oz) pork fat, minced 2 egg whites 1/2 teaspoon salt 2 tablespoons cornflour 1 tablespoon Chinese wine or dry sherry 2 slices root ginger, peeled and finely chopped pinch of freshly ground white pepper pinch of MSG 1/2 teaspoon sesame oil 600 ml (1 pint) vegetable oil lettuce leaves, to serve lemon slices, to garnish Decoration: 1 slice cooked ham, thinly shredded 2 green beans, finely diced 1 carrot, cut into fine julienne strips
Preparation time: 30 minutes Cooking time: 5 minutes 2. In a bowl mix together the prawns, pork fat, egg whites, salt, cornflour, wine, ginger, white pepper, MSG and sesame oil. 3. Divide the mixture into 10 portions and carefully spoon each portion onto one of the flattened prawns. 4. Decorate with the ham, beans and carrot. dust again with plain flour.
5. Heat the oil in a wok to 180 degree C or 350 degree F or until a
cube of bread browns in 30 seconds. gently lower the prawns one by one
into the oil. deep-fry until golden brown and cooked through, about 3
minutes. Remove and drain on paper towels. Serve hot on a bed of lettuce
leaves and garnish with lemon slices.
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