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 This somewhat extravagant menu could be reserved for a very special occasion. The Quails' Eggs on Toast can be served as a starter, to be eaten with fingers.
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1. Quails' Eggs on Toast with Mashed Shrimps
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750 g ( 1 1/2 lb) peeled shrimps, mashed to a paste 50 g (2 oz) pork fat, minced 1 teaspoon minced root ginger 1 spring onion, finely chopped 1 egg white, lightly beaten pinch of freshly grounf=d white pepper 2 teaspoons salt 1/2 teaspoon sesame oil pinch of MSG 1 tablespoon Chinese wine or dry sherry 1 1/2 teaspoons cornflour 2 springs of parsley, finely chopped 1 slice cooked ham, finely chopped 8 slices thin white bread, crusts removed and cut in half 16 quails eggs, hard-boiled and shelled 600 ml (1 pint) vegetable oil
Preparation time: 10 minutes Cooking time: 5 minutes 2. Mix together the parsley and ham. 3. Divide the shrimp mixture between the 16 pieces of bread. Spread on an even layer and place a quail's egg firmly in the centre of each. Sprinkle on the ham and parsley and press into the filling.
4. 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 place the bread slices,
filling side down, in the oil. fry until golden brown on both sides,
drain on paper towels and serve.
2. Yeh-Shung Shredded Pork
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225 g (8 oz) pork fillet, shredded 2 egg whites 75 g (3 oz) cornflour 2 tablespoons Chinese wine or dry sherry 300 ml (1/2 pint) vegetable oil 5 cm (2 inch) piece canned bamboo shoot, drained and shredded 3 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and shredded 2 spring onions, finely chopped 2 slices root ginger, finely chopped 1 garlic clove, crushed 1 chilli, seeded and finely chopped 1 teaspoon black bean paste 1 teaspoon salt 1 teaspoon dark soy sauce 1 teaspoon wine vinegar 1/2 teaspoon freshly ground white pepper 1 tablespoon chicken stock 1/2 teaspoon sesame oil 1/2 teaspoon red chilli oil 1 teaspoon Szechuan peppercorns, ground
Preparation time: 15 minutes, plus soaking Cooking time: 8 minutes 2. Heat the oil in a wok and add the pork. Stir-fry until almost cooked (about 2 minutes), then add the bamboo shoot and mushrooms. Stir-fry together for 1 minute then remove from the oil and drain on paper towels. 3. Pour off all but 1 tablespoon of the oil and reheat the wok. Add the spring onions, ginger, garlic and chilli. Stir together and add the bean paste remaining wine, salt, soy sauce, vinegar and white pepper. Bring to the boil and return the pork and vegetables to the wok.
4. Blend together the remaining cornflour and the chicken stock. Stir
into the wok to thicken the sauce simmer for 1 minute and then pour onto
a serving dish. Sprinkle with the sesame oil, chilli oil and Szechuan
peppercorns and serve.
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