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 The Blanched Prawns could be served with the dip as a starter. This menu served 6, with rice.
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1. Red-Cooked Pork with Wood Ears and Bamboo Shoots
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750 g (1 1/2 lb) lean belly of pork, cut into 2 cm (3/4 inch) cubes 3 tablespoons Chinese wine or dry sherry 3 tablespoons dark soy sauce 1 1/2 tablespoons sugar 1/2 teaspoon freshly ground white pepper 3 slices root ginger, peeled 6 tablespoons water 50 g (2 oz) dried wood ears, soaked for 20 minutes, and drained 100 g (4 oz) canned bamboo shoots, drained and cut into bite-sized pieces Preparation time: 10 minutes Cooking time: 2 1/2 hours 2. Cover tightly and simmer for about 1 1/2 hours, or until meat is tender. After 1 hour's cooking, add the wood ears and bamboo shoots. Serve with rice or pancakes.
2. Fish Rolls
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4 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and sliced thinly 5 cm (2 inch) piece canned bamboo shoot, cut into shreds 2 slices cooked ham, cut into shreds 100 g (4 oz) peeled prawns, finely minced 1 spring onion, finely chopped pinch of MSG pinch od salt pinch of freshly ground white pepper 450 g (1 lb) plaice fillets, cut into thin, flat, slices pinch of plain flour, plus extra for dusting 6 egg whites pinch of cornflour 1.2 litres (2 pints) vegetable oil Preparation tim: 20 minutes, plus soaking Cooking time: 4-5 minutes 2. Place an equal amount of the mixture on each plaice slice and roll up firmly. Dust lightly with plain flour. 3. Beat the egg whites until stiff, then add a pinch each of plain flour and cornflour. Fold in gently.
4. Heat the oil in a wok to 180 degree C (350 degree F) or until a
cube of bread browns in 30 seconds. Dip each fish roll in the egg white,
making sure it is coated completely, then gently lower into the oil.
Fry until golden brown all over. Lift out the fish rolls and drain on
paper towels. Serve immediately, on a lettuce leaf.
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