Sweet and Sour Shrimps Recipe
Ingredients :
0.5 kg 1 2 tablespoons 2 slices 1 1/2 tablespoons 1 1/2 tablespoons 1 2 tablespoons	Unshelled, uncooked shrimps Egg white Sugar Ginger root, peeled Cornflour Vinegar Onion (scallions) Chicken stock Oil for deep-frying
Method : Shell the shrimps, make a shallow incision down the back of each shrimps and remove the black intestinal parts. Wash and clean, then cut each shrimp in half lengthways. Make a criss-cross pattern on each half and marinate them with the egg white and 1/2 tablespoon cornflour. Finely chop the onion and ginger root. Heat up about 4 1/2 cups oil in a wok and, before the oil gets too hot, put in the shrimps pieces by piece. Fry until golden, take them out and drain. Leave about 1 tablespoon oil on the wok. Stir-fry the finely chopped onion and ginger root until their color changes. Then put inn the shrimp, stir and add sugar and continue stirring until all the sugar has dissolved. Add the remaining cornflour mixed with the chicken stock, blend well. Serve.

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Sweet and Sour Spare Ribs Recipe
Ingredients :
450 g 2 tablespoons 1 tablespoon 2 tablespoons 2 tablespoons 1 1/2 tablespoons	Pork spare ribs Soy sauce Rice wine or dry sherry Cornflour Sugar Vinegar Lard for deep-frying Salt and Szechwan pepper for dipping
Method : Chop the spare ribs into small bits using a cleaver. Mix 1/2 tablespoon soy sauce with the rice wine or sherry. When they are all well blended together, add 1 tablespoon cornflour. Coat each bit of the spare ribs with this mixture. In a bowl mix the remaining soy sauce with sugar and vinegar. Warm up the lard in a wok or deep-fryer. Put in about half of the spare ribs, fry for 30 seconds, scoop them out. Wait for a while to let the lard heat up again, then fry the rest of the spare ribs for 30 seconds, scoop out. Now wait for the lard to get hot before returning all the spare ribs to the wok to fry for another 1 minute. Scoop them out when they turn golden and place on a serving dish. Pour off the excess lard leaving about 1 tablespoon in the pan. Add the sauce mixture. When it starts to bubble, add the remaining cornflour mixed in a little cold water, stir to make a smooth sauce, then pour it over the spare ribs. Serve with salt and pepper mixed as a dip.

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Sweet Corn and Chicken Soup Recipe Ingredients :

Sweet Corn and Chicken Soup Recipe Ingredients : 1/2 liter 6 g 1 tin 2 1 teaspoon Chicken stock Shredded chicken flesh Creamed sweet corn Eggs Cornflour Salt and pepper Method : To make the chicken stock, boil the chicken bones, peeled onion and garlic for about 20 minutes. Strain to remove all debris and retain the clear stock. Place the stock in a pan. Pour the sweet corn into the soup. Put the shredded chicken into the soup. Correct the seasoning and bring to the boil. Mix the cornflour with water and pour into the soup to thicken. Whisk eggs in a bowl. Add to the soup. Remove the pan from the heat immediately. Serve the soup hot.

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Szechwan Noodles with Peanut Sauce Recipe Ingredients :

Szechwan Noodles with Peanut Sauce Recipe Ingredients : 450 g 4 tablespoons Sauce 2 tablespoons 1 tablespoon 1 teaspoon Garnish 2 100 g 1/2 Fresh egg noodles or dried noodles, cooked according to the packing instructions. Cooking oil for frying Crunchy peanut butter Hot oil Sesame seed oil Spring onions, shredded Bean sprouts, blanched in boiling water for 1 minute, rinsed in cold water and drain. Cucumber, cut into small chunks A few radishes A handful of dry fried peanuts, lightly crushed Method : Plunge the noodles into boiling water for 1 minute. Rinse with cold water and leave on one side to dry. Meanwhile, prepare the sauce by blending the peanut butter with hot oil and sesame seed oil to a smooth paste. Prepare the garnishes. Now fry the noodles in 2 or 3 lots in hot oil. Flatten out on one side and when hot, turn over and fry on the other side. Keep warm while cooking the other noodles. Pile onto a large platter and pour over the sauce, mix lightly then scatter with peanuts and spring onions. Arrange the bean sprouts, cucumber and radishes either around the noodles or in separate bowls. Looking for more Asian Recipes & Cooking Guide? Subscribe to our FREE newsletter below now. Name Email You will receive immediate access. Whether you are a seasoned cook or are just getting into it, this is the information you have been looking for.....and its totally free! Sample Newsletter

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Szechwan Stir Fried Lobster Recipe
Ingredients :
1 (800g) 12 1 2 cloves 2cm 1/2 2 stalks 1 tablespoon Sauce - 1 1/2 tablespoons 1 tablespoon 1 teaspoon 1 teaspoon 1/4 teaspoon 1/4 teaspoon 1 tablespoon 1/2 tablespoon 3/4 cup 1 tablespoon	Lobster Dried red chilies, cut into 3cm pieces Red chilies, sliced Garlic, minced Young ginger, thinly sliced Green pepper (capsicum), seeded and cut into pieces Spring onions, cut into 2 1/2 cm lengths. Chinese cooking wine Cooking oil for deep-frying Light soy sauce Oyster sauce Sesame oil Sugar or to taste Pepper Salt Black vinegar Thick soy sauce Chicken stock or water Cornflour
Method : Split the lobster halfway along the back all the way to the tailend, cutting through both the shell and flesh. Remove and discard the pouch of grit from the head. Remove any eggs along with the creamy, green substance. Put each half of the lobster on a chopping board and chop each into 3-4 pieces before removing the gill from the head. Separate all the pieces and pat them dry with paper towels. Sprinkle a little cornflour and deep-fry the pieces in the hot oil until cooked. Heat 3 tablespoons oil in a heated wok until hot. Add the dried chilies and stir-fry for a few seconds. Remove the dried chilies leaving behind the oil in the wok. Heat the oil again and lightly brown the garlic and ginger. Put in the pre-fried lobster and toss pieces around until thoroughly heated through. Add in the cooking wine and continue stirring. Add in the sauce ingredients and cover and cook for about 1 1/2 minutes. Add the green pepper and spring onion and stir-fry for another minute. When the sauce thickens, toss mixture briefly then dish out and serve immediately.

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Szechwan Stir Fried Shrimps Recipe
Ingredients :
500g 1/4 teaspoon 1/2 cup 1/2 1 8 1 tablespoon 1 teaspoon 1 tablespoon 3 tablespoons 4 Sauce ingredients 1 tablespoon 1 tablespoon 1 tablespoon 1 tablespoon 1 teaspoon 1/4 teaspoon 2 teaspoons 1/2 cup	Large shrimps Salt Dash of pepper Pinch of sugar Cornflour Cooking oil Red capsicum (pepper), cut into wedge Onion, quartered Dried red chilies, cut into 4cm lengths without seeds Dried shrimps, coarsely chopped Garlic, finely chopped Hot bean paste Oil A dash of sesame oil Young ginger, sliced thinly Oyster sauce Black vinegar Soy sauce Chinese cooking wine Sugar Pepper Pinch of salt Cornflour Chicken stock
Method : Clean and de-vein the shrimps. Season shrimps with salt, pepper and sugar and toss lightly in cornflour. Heat oil in wok until hot and deep-fry until crispy and lightly golden. Drain from oil and set aside. Heat oil in a clean wok and sauté garlic and hot bean paste until fragrant. Add dried shrimps, ginger and dried chilies and stir-fry for 30 seconds to 1 minute. Stir in red capsicum (pepper) and sauce ingredients and bring to a simmering boil. When sauce thickens, return the shrimps to the wok. Add onion and very briefly toss the mixture until well combined. Transfer to a serving dish. Serve while hot.

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Tangerine Peel Chicken Recipe Ingredients : 450 g 2 slices 1 1 1/2 tablespoons 1 teaspoon 2 teaspoons 1 tablespoon 1 tablespoon 4 1/2 teaspoon 1 teaspoon 1/2 teaspoon Chicken meat, boned Fresh root ginger Spring onion (scallions) Rice wine or dry sherry Salt Soy sauce Sugar Vinegar Dried chilies Szechwan pepper Dried tangerine peel Sesame seed oil Oil for deep-frying Method : Cut the chicken meat into small pieces and crush the root ginger and onion. Add them to the chicken meat together with salt, rice wine or sherry and 1 tablespoon soy sauce. Let it marinate for a while. Mix the remaining soy sauce with the sugar and vinegar in a bowl to make sweet and sour sauce. Heat up the oil. Discard the root ginger and onion. Deep-fry the chicken until golden. Remove and drain. Pour off the excess oil leaving about 2 tablespoons in the wok. Put in the dried red chilies, Szechwan pepper and tangerine peel. Add chicken, stir a few times, then add the sweet and sour sauce. Blend well and serve hot. Note : When eating, savor each mouthful slowly. After the initial hot taste is passed, you will be able to distinguish all the other different flavors, with the subtle fragrance of tangerine peel. Looking for more Asian Recipes & Cooking Guide? Subscribe to our FREE newsletter below now. Name Email You will receive immediate access. Whether you are a seasoned cook or are just getting into it, this is the information you have been looking for.....and its totally free! Sample Newsletter

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The Four Seasons Recipe
Ingredients :
1 small 1 225 g 25 g 3 tablespoons 1 teaspoon 1 teaspoon 1 tablespoon 2 tablespoons	Canned baby corns (Spring) Celery heart (Summer) Fillet of pork (Autumn) Chinese dried mushrooms (Winter) Oil Salt Sugar Soy sauce Rice wine or dry sherry
Method : Soak the mushrooms in warm water for 20 minutes and discard the hard stalks. Cut the celery into small pieces. Drain the baby corns. Heat up 1 tablespoon oil in a wok or frying pan. Stir-fry the pork until the color changes. Remove the pork from the wok, add the remaining oil, and allow it to get hot. Put in the whole mushrooms and the other vegetables, and add the salt, sugar and pork. Stir a few times and add the soy sauce and rice wine or sherry. As soon as the juice starts to bubble, it is ready.

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Tung Po Mutton Recipe
Ingredients :
225 g 100 g 100 g 2 tablespoons 1 tablespoon 2 1 slice 1 clove 1 teaspoon 3 tablespoons 1/2 teaspoon	Stewing mutton Potato Carrot Soy sauce Sugar Spring onions (scallions) Fresh root ginger Garlic, crushed Five-spiced powder Rice wine or dry sherry Szechwan pepper Oil for deep-frying
Method : Cut the mutton into 2 cm cubes, then score one side of each square halfway down. Peel the potato and carrot and cut them the same size and shape as the mutton. Heat up quite a lot of oil in a wok or deep fryer. When it is smoking, deep-fry the mutton for 5-6 seconds or until it turns golden. Scoop out and drain, then fry the potato and carrot, also until golden. Place the mutton in a pot or casserole, cover the meat with cold water. Add soy sauce, sugar, onions, root ginger, garlic, pepper, five-spice powder and rice wine or sherry, and bring it to the boil. Then reduce the heat and simmer for 2-3 hours. Add potato and carrot, cook together for about 5 minutes and serve.

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Vegetarian Noodles Soup Recipe
Ingredients :
225 g 100 g 100 g 3 tablespoons 1 teaspoon 1 teaspoon 1 tablespoon 1 teaspoon 225 g	Water Chestnuts Straw mushrooms White nuts Cooking oil Salt Sugar Light soy sauce Sesame seed oil Egg noodles
Method : Drain the ingredients if they are canned and cut the water chestnuts into thin slices. The straw mushrooms and white nuts can be left whole. Heat the oil in a hot wok or frying pan. When it starts to smoke, add the vegetables and stir-fry for a few seconds. Add the salt, sugar and soy sauce and continue stirring. When the gravy begins to boil, reduce the heat and let it simmer gently. Cook the noodles in boiling water. Drain and place them in a large serving bowl. Pour a little of the water in which the noodles where cooked into the bowl, just enough to half-cover the noodles. Then quickly pour the entire contents of the wok or frying pan over the top. Garnish with the sesame seed oil and serve hot.

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Wine Marinated Shrimps Recipe
Ingredients :
225 g 3 tablespoons 2 1/3 cup 1/3 cup 1 tablespoon Sauce 2 tablespoons 1 teaspoon	Fresh shrimps (prawns) Rice wine or sherry Spring onions (scallions), white parts Celery Carrots Peas Soy sauce Sesame seed oil
Method : Wash the shrimps well and place them in a dish. Pour the wine or sherry over them, add the onion whites cut to 2.5 cm lengths. Cover and marinate for 5 minutes. Slice the celery and carrot. Parboil with the peas for 5 minutes. Drain and add to the shrimps Mix together both the sauce ingredients and then pour it over the shrimps and serve. Note : Ensure that the shrimps are really fresh.

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Won Ton Soup Recipe
Ingredients :
250g 4 250g 1 teaspoon 1 tablespoon 1 teaspoon 2 1 teaspoon 2 tablespoons 1 X 250g 5 cups 4	Raw prawn. Dried Chinese mushrooms. Pork mince Salt Soy sauce Sesame oil Finely chopped Onions Grated fresh ginger Finely sliced water chestnuts Packet won to wrappers Chicken or beef stock Very finely sliced spring onions , for garnishing
Method : Peel, de-vein and finely chop the prawns. Cover the mushrooms with hot water and soak them for 20 minutes. Drain and squeeze to remove excess liquid. Remove stems and chop the caps finely. Thoroughly combine the prawn meat, mushrooms, pork, salt, soy sauce, sesame oil, spring onion, ginger and water chestnuts. Work with 1 won ton wrapper at a time, keeping the remainder covered with a clean, damp tea towel to stop them from drying out. Place heaped teaspoons of mince mixture in the centre of each square. Moisten the edges of the wrapper, fold it in half diagonally and bring the 2 points together. Place the won tons on a plate dusted with flour to prevent sticking. Cook the won tons in rapidly boiling water for 4 to 5 minutes. Bring the stock to the boil in a separate pan. Remove the won tons from the water with sa slotted spoon and place them in a serving bowl. Garnish with the extra spring onion and pour the simmering stock over them Serve immediately. Note : The won ton can be prepared a day earlier up to step 8 and stored by covering it in a refrigerator. Cook before serving.

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Steamed Lobster Recipe
Ingredients :
1 Sauce 2 2 slices 1 teaspoon 1 teaspoon 1/2 tablespoon 1 teaspoon 4 tablespoons 1 tablespoon	Lobster about 800g Spring onion (scallions) finely chopped Fresh root ginger, finely chopped Salt Sugar Cornflour Sesame seed oil Stock Oil Freshly ground Szechwan peppper
Method : Steam the lobster for 20 minutes. Leave to cool, then split in tow lengthways and cut each half into four pieces. Crack the shell of the claws so that the flesh can be taken out easily. Make the sauce by heating up the oil in a wok or saucepan. Toss in the finely chopped onions and root ginger. Add salt, sugar, stock and ground pepper. Thicken with the cornflour mixed with a little water. Finally add the sesame seed oil. Pour it all over the lobster and serve.

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