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| Home -> [Asian, Chinese, Ethnic, Ham, Pork, Seafood] -> [Abalone meuniere mandarin Recipe] |
Abalone meuniere mandarin
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Asian, Chinese, Ethnic, Ham, Pork, Seafood |
Rating: |
0 |
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Ingredients:
| 5
| can | Abalone, mexican (7.5oz) | | 8
| oz | Shrimp | | 4
| oz | Fat pork | | 4
| oz | Water chestnuts, minced | | 1
| pinch | Chives | | | Ginger water, to taste (see | | | -note) | | | MSG, to taste | | | Salt, to taste | | 1
| oz | Flour, corn | | 4
| oz | Oil, chive and ginger | | | -(see note) | | 2
| oz | Flour, all-purpose | | 3
| each | Eggs, beaten | | 3/5
| oz | Wine, Shaoxing | | 6
| oz | Stock, Chicken |
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Procedures:
| 1 | Trim the abalone, removing rough parts, and cut into flat rounds. | | 2 | Chop shrimp and fat pork to a paste consistency; stir in the water chestnuts, chives and ginger water. | | 3 | Season with salt and msg. | | 4 | Create the abalone "sandwiches" by spreading an abalone round with shrimp paste, then topping with another round. | | 5 | Dredge "sandwiches" in maize flour and set aside. | | 6 | Heat chive and ginger oil in a wok over medium heat, swirling the oil to coat all sides of the wok. | | 7 | Dip the abalone "sandwiches" in the flour, then in eggs. | | 8 | Fry in the hot oil until abalone is tender and golden. | | 9 | Add shaoxing wine, chicken stock, salt and msg. | | 10 | Bring to a simmer, adjust the seasonings and simmer for 3 to 4 minutes. | | 11 | Serve immediately. | | 12 | Note: chive and ginger oil is oil in which chives and ginger have been cooked. | | 13 | To make at home, heat 4 ounces oil in a wok set over medium heat. | | 14 | Toss in 1 or 2 tablespoons fresh snipped chives and 3 slices fresh ginger. | | 15 | Stir-fry until fragrant, then proceed with recipe. | | 16 | (remove ginger slices before serving). | | 17 | Ginger water is available in chinese markets |
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