Chinese recipes

Chapter 8: SHRIMPS AND TOAST

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About This Book

A practical collection of home-style Chinese recipes accompanied by explanatory notes on common seasonings, ingredient substitutions, and suggested quantities. It offers measured, step-by-step directions for tea, soups, rice dishes, seafood and meat preparations, vegetable dishes, fried dim-sum–style items, sauces and simple puddings, with techniques such as frying, deep-frying and cornstarch-thickened gravies. Many recipes state serving amounts and include kitchen tips for adapting traditional ingredients to widely available shortenings and groceries. The overall approach emphasizes straightforward instructions to help cooks reproduce authentic flavors using accessible methods and supplies.

SHRIMPS AND TOAST

1 lb. small fresh shrimps, shelled
½ lb. thinly sliced toast
½ lb. water chestnuts
1 small piece of ginger
pepper, salt and soy bean sauce

Toast sliced bread, butter and cut into small cubes. Fry shrimps in a red hot frying pan, use very little vegetable oil or lard to grease the pan; as soon as shrimps turn red remove from the pan. Fry water chestnuts, which have been boiled a little, and cut into cubes. Add shrimps and a little finely chopped ginger, season to taste with pepper, salt and soy bean sauce. Now add the cubes of toast to the cooked shrimps and stir well before serving.