1. Crispy Rice with Chilli Prawns
  2. Aromatic Crispy Duck
1. Crispy Rice with Chilli Prawns ()
    Materials:
    50 g (2 oz) cornflour
    1 egg white
    2 tablespoons Chinese wine or dry sherry
    1/2 teaspoon freshly ground white pepper
    225 g (8 oz) uncooked prawns, peeled and deveined
    600 ml (1 pint) vegetable oil
    2 chilli, finely chopped
    2 slices root ginger, peeled and finely chopped
    2 spring onions, finely chopped
    250 ml (8 fl oz) chicken stock
    25 g (1 oz) canned bamboo shoots, drained and finely sliced
    25 g (1 oz) frozen peas, thawed
    25 g (1 oz) cooked ham, finely shredded
    1 tablespoon tomato ketchup
    2 teaspoons salt
    1 tablespoon water
    225 g (8 oz) crispy rice

    Preparation time: 10 minutes
    Cooking time: 8 minutes
1. Mix the cornflour (reserving 2 tablespoons), egg white, wine and white pepper. toss the prawns in the mixtures until thoroughly coated.

2. Heat the oil in a wok to 180 degree C (350 degree F), or until a cube of bread browns in 30 seconds, then add the prawns. Stir-fry quickly for about 1 minute or until the prawns change colour. Drain on paper towels and keep warm.

3. Heat 1 tablespoon of oil in another wok or saucepan. Add the chilli, ginger and spring onions. Stir together then put in the chicken stock, bamboo shoots, peas, ham, tomato ketchup, salt and the prawns.

4. Blend the remaining cornflour with 1 tablespoon of water and stir into the mixture to thicken the sauce.

5. Reheat the wok with the oil until smoking and add the rice (it should be quite dry). This should immediately puff up and rise to the top. Remove from the oil and drain on paper towels. Place the rice in a deep bowl and pour over the prawns and sauce. Serve immediately.
2. Aromatic Crispy Duck ()
    Materials:
    1 duck, about 1.5 kg (3 1/2 lb)
    1.2 litres (2 pint) chicken stock
    8 tablespoons sugar
    4 slices root ginger, peeled
    8 tablespoons soy sauce
    3 teaspoons salt
    3 tablespoons dry sherry
    6 pieces star anise
    1 tablespoon Szechuan peppercorns
    1.2 litres (2 pint) oil

    Preparation time: 10 minutes
    Cooking time: 3 hours 10 minutes
1. Cut the duck in half down the breastbone and backbone. Heat the rest of the ingredients, except the oil, in a large pan. Place the 2 duck halves in the pan and simmer for 3 hours.

2. Remove the duck from the pan, drain and cool.

3. When ready to serve, heat the oil in a wok to 180 degree C (350 degree F), or until a cube of bread browns in 30 seconds, and deep-fry the duck until golden brown and crisp. Drain on paper towels and crisp. Drain on paper towels and shred at the table. Serve with pancakes, shredded cucumber, shredded spring onions and duck sauce.


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