1. Cold Mixed Kidneys
  2. Szechuan Prawns

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. Cold Mixed Kidneys ()
    500 g (1 1/4 lb) pig's kidneys skinned, halved and core removed
    3 slices root ginger, peeled and thinly shredded
    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

1. Score the surface of the kidneys diagonally in a criss-cross pattern then cut them into thin slices.Blanch the kidney slices in boiling water. Do not over-cook: as soon as the water comes back to the boil, remove and drain under cold running water. Place them on a serving dish.

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 ()
    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

1. Mix together the prawns, salt pepper, egg white and cornflour.

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.

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