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 An elegant and impressive menu, ideal for a special occasion. Serves 6.
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1. Crispy Chicken Rolls Stuffed with Asparagus
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2 chicken breasts, skinned, and cut into thin slices, beaten flat pinch of salt pinch of freshly ground white pepper pinch of MSG 1/2 teaspoon sesame oil 8-10 canned asparagus spears 2 spring onions, finely shredded 2 slices root ginger, peeled and shredded plain flour, for dusting 100 g (4 oz) self-raising flour 1 egg, lightly beaten 2 tablespoons water 1 litre (1 3/4 pints) vegetable oil Preparation time: 20 minutes, plus marinating Cooking time: 3-5 minutes 2. Place one asparagus spear, and a little spring onion and shredded ginger, on each slice of chicken and form into a roll. Make sure the filling is completely enclosed in the chicken meat, then dust lightly with flour. 3. Beat the self-raising flour, egg and water together to make a batter. If the batter seems too thick, thin it down with a little more water. 4. Heat the vegetable oil in a wok to 180 degree C (350 degree F), or until a cube of bread browns in 30 seconds. Dip the rolls into the batter, then lower them into the hot oil. Deep-fry gently for about 3 minutes or until the rolls are golden brown all over. Remove from the oil and drain thoroughly on paper towels.
2. Fish in Tomato Sauce
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450 g (1 lb) sole or plaice fillets, skinned and cut into strips 2.5 cm (1 inch) long and 2 cm (3/4 inch) wide 1 egg white 1 tablespoon cornflour pinch of salt 1 tablespoon Chinese wine or dry sherry pinch of freshly ground white pepper 1.2 litres (2 pints) vegetable oil Sauce: 1 onion, peeled and diced 3 canned pineapple rings, diced 1 green pepper, cored, seeded and diced 3 tablespoons sugar 3 tablespoons vinegar 6 tablespoons water 3 tablespoons tomato puree 1 tablespoon Chinese wine or dry sherry 2 teaspoons cornflour pinch of salt 1 teaspoon sesame oil To garnish: 1 tomato, sliced 1 lemon, quartered Pareparation time: 20-30 minutes Cooking time: about 15 minutes 2. Heat the oil in a wok to 180 degree C (350 degree F) or until a cube of bread browns in 30 seconds. Fry the fish gently until golden brown, then lift out and drain on papper towels. 3. Pour off most of the cooking oil, leaving just enough to coat the bottom, and reheat the wok. Add the onion, pineapple, and green pepper to the wok and stir-fry together for about 30 seconds. Mix together the sugar, vinegar, water, tomato puree, wine, cornflour, salt and sesame oil, and add to the vegetables. 4. Bring to the boil, stirring. If the sauce becomes too thick add a little more water. Pour this sauce over the fish or use it as a dip. Garnish with the tomato slices and lemon quarters.
3. Chrysanthemum Pork Balls
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225 g (8 oz) minced pork 75 g (3 oz) dried shrimps, soaked for 20 minutes, drained, then minced 25 g (1 oz) dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and sliced 2 spring onions, finely chopped 2.5 cm (1 inch) piece root ginger, peeled and finely chopped 75 g (3 oz) cornflour 1/2 teaspoon salt pinch of MSG pinch of freshly ground white pepper 1 egg white 5 whole eggs 600 ml (1 pint) vegetable oil, plus 3-4 tablespoons Preparation tim: 15 minutes, plus soaking Cooking time: about 10 minutes 2. Beat the 5 whole eggs together. Heat a wok, add 1 tablespoon oil and pour in a quarter of the egg to make a large, thin omelette. Turn carefully to cook on both sides, then lift out on to a plate. Repeat until the egg is used up, adding more oil as required and reheating the wok wach time. Shred the omelettes finely and set aside. 3. Using about 2 teaspoons of the minced pork mixture at a time, roll into balls. Coat with the shredded egg. Continue until all the minced pork is used up.
4. Heat the vegetable oil in a wok then put in the coated pork balls.
Fry gently for about 3 minutes until cooked through and golden brown on
the outside. serve on a lettuce leaf surrounded by orange and lemon slices.
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