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1. Multicoloured Prawn Balls
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225 g (8 oz) peeled prawns, minced 50 g (2 oz) pork fat 2 egg whites 1/2 teaspoon salt pinch of freshly ground white pepper pinch of MSG 50 g (2 oz) cornflour 2 slices root ginger, peeled and finely chopped 1 tablespoon Chinese wine or dry sherry 1/2 teaspoon sesame oil 600 ml (1 pint) vegetable oil lemon slices, to garnish Coating: 2 leaves Chinese cabbage, finely shredded 1 carrot scraped and finely chopped 2 radishes, peeled and skin finely chopped 25 g (1 oz) rice noodles, deep-fried in hot oil and crumbled
Preparation time: 20 minutes Cooking time: 10 minutes 2. Roll the mixture into balls, using about 1 tablespoon of mixture per ball. Mix together all the coating ingredients in a bowl and roll each ball in this to coat thickly. 3. Heat the oil in a wok to 180 degree C or 350 degree F, or until a cube of bread browns in 30 seconds. add the prawn balls and deep-fry in batches until they are golden brown and crisp. Garnish with thinly sliced lemons.
2. Spare Ribs in Capital Sauce
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1 egg 100 g (4 oz) cornflour, plus 1 tablespoon 7 tablespoons water 1 kg (2 1/4 lb) spare ribs, cut into 5 cm (2 inch) pieces 600 ml (1 pint) vegetable oil 2 spring onions, finely chopped 2 slices root ginger, peeled and finely chopped 1 1/2 tablespoons sugar 2 tablespoons wine vinegar 1 tablespoon tomato puree 1 small onion, cut into wedges 4 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and shredded
Preparation time: 15 minutes Cooking time: 8-10 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. Lower the spare ribs into the oil and deep-fry until golden brown, about 5 minutes. remove and drain on paper towels. 3. Pour off the oil from the wok, wipe clean with paper towels, then reheat. Put in the spring onions and ginger and stir-fry together quickly. Mix together the remaining cornflour, the sugar, vinegar, tomato puree and remaining water. Add to the wok and stir until thickened. Bring to the boil, then add the onion and mushrooms and stir for another minute.
4. pour the sauce on top of the spare ribs, or use as a dip.
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