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 Sesame Prawn Toasts are often served as a snack or hors doeuvre. The fish in wine sauce is a famous Peking speciality. The whiteness of the fish, immerse in a translucent sauce, contrasting with the jet black wood ears, makes this a very attractive dish.
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1. Cold Mixed Kidneys
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500 g (1 1/4 lb) pig's kidneys skinned, halved and core removed 3 slices root ginger, peeled and thinly shredded Sauce: 1 teaspoon salt 2 tablespoons chinese wine or dry sherry 1 tablespoon sesame oil 2 garlic cloves, crushed 2 tablespoons chopped spring onions 2 tablespoons dark soy sauce 1 1/2 teaspoons vegetable oil
Preparation time: 10 minutes, plus marinating Cooking time: 1-2 minutes 2. Sprinkle the thinly shredded ginger over the kidney slices. Mix the sauce ingredients and pour it evenly over them. Leave to marinate for at least 10-15 minutes before serving.
2. Szechuan Prawns
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450 g (1 lb) uncooked prawns, peeled and deveined 1 teaspoon salt pinch of freshly ground white pepper 1 egg white 1 tablespoon cornflour 6 tablespoons vegetable oil 2 slices root ginger,shredded 1 dried chilli, seeded and finely chopped 2 green pepper, cored, seeded and diced 1 tablespoon soy sauce 1 tablespoon chicken stock lemon and lime slices, to garnish
Preparation time: 10 minutes Cooking time: 8 minutes 2. Heat 4 tablespoons of oil in a wok until smoking, then add the prawns. Stir-fry until opaque, about 1 1/2 minutes, then remove and drain.
3. Add the remaining oil and reheat the wok. Add the ginger and chilli,
stir-fry together for about 2 seconds, then return the prawns to the
wok. Add the peppers, soy sauce and stock. Toss over the heat and
serve garnished with lemon and lime slices, if liked.
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