1. Sesame Prawn Toasts
  2. Shredded Pork with Yellow Bean Paste

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.


1. Sesame Prawn Toasts ()
    Materials:
    25 g (1 oz) pork fat, minced
    125 g (5 oz) peeled prawns, minced
    1 egg white, lightly beaten
    pinch of salt
    pinch of freshly ground white pepper
    pinch of MSG
    3 teaspoons cornflour
    2 thin slices of white bread, crusts removed
    75 g (3 oz) sesame seeds
    600 ml (1 pint) vegetable oil

    Preparation time: 15 minutes
    Cooking time: 5 minutes

1. Mix together in a bowl the pork fat, prawns, egg white, salt, pepper, MSG and cornflour. Spread this mixture on to the bread slices.

2. Place the sesame seeds on a flat plate, then press on the bread slices, prawn side down, until thickly caoted with the seeds.

3. Heat the oil in a wok to 180 degree C (350 degree F) or until a cuble of bread browns in 30 seconds. Carefully lower in the prawn toasts, spread side down, and deep-fry for 5 minutes, keeping them well immersed. Lift out and drain on papaer towels, then cut each slice into 4 fingers. Serve hot.

  
2. Shredded Pork with Yellow Bean Paste ()
    Materials:
    225 g (8 oz) pork fillet, shredded
    2 egg whites
    25 g (1 oz) cornflour
    1/2 teaspoon salt
    600 ml (1 pint) vegetable oil
    1 tablespoon yellow bean paste
    1 tablespoon Chinese wine or dry sherry
    1 tablespoon sugar
    1 tablespoon sesame oil
    2 spring onions, cut into 2.5 cm (1 inch) lengths

    Preparation time: 10 minutes
    Cooking time: 3-4 minutes

1. Mix the shredded pork with the egg whites, cornflour and salt and toss all together.

2. Heat the oil in a wok until it is smoking, and add the pork Stir-fry for about 2 minutes, then remove with a slotted spoon and drain.

3. Pour off most of the oil, leaving about 1 tablespoon to coat the bottom. Reheat the wok and add the yellow bean paste, wine and sugar. Stir all together and add the sesame oil. Return the pork and bring to the oil. Add the spring onions, toss together and serve immediately.


<>   Xiaoniu SuChu Hsu (p) 1998    suchu@techart.nia.edu.tw