- 1 lb raw, medium-sized shrimp
- 1/4 tsp ginger juice
- 1 TBS cornstarch
- 1 TBS dry sherry
- 3 cups salad oil
- 1 tsp salt
- 2 TBS chopped garlic
- 1/2 TBS chopped dried red
- 1 TBS minced green onion
- Rinse shrimp and drain well. Do not remove shell. With scissors, cut off
legs and open their backs. With knife, devein shrimp by making a cut
down the back about 1/4" deep. Lift out black vein with tip of knife.
- Make ginger juice by pressing pieces of fresh ginger through a garlic press.
Mix shrimp with ginger juice, cornstarch, and sherry in a bowl. Marinate
for 20 minutes at room temperature.
- Heat oil to 375 degrees F over high heat in a large wok. Fry shrimp for 1-1 1/2
minutes until shrimp turns pink and crispy. Remove shrimp with a strainer
and drain on paper towels. Drain oil from wok.
- Reheat same wok without oil over medium heat. Add salt, stir in garlic
and dried red pepper, and cook until fragrant. Return shrimp to wok;
toss to mix well. Garnish with green onion and serve hot.
Cucumber and Tomato Salad
My friends always ask me for this simple recipe. The red and green color combination makes it a favorite salad to serve during the holidays. Serves 3-4.
- 1 cucumber
- 1 large tomato
- 1/2 tsp non-iodized salt
- 1 TBS sugar
- 1 TBS cider vinegar
- 1 tsp sesame oil
- Peel cucumber and cut lengthwise into 4 strips. Remove seeds. Cut into 3/4" cubes.
- Pour boiling water over tomato. Let sit for a minute in hot water. Rinse well in cold water; peel. Cut into sections. Remove seeds by scraping away with a knife tip. Cut into 3/4" cubes.
- Mix cucumber and tomato; add salt. Toss lightly. Cover and store in refrigerator until ready to serve.
- When ready to eat, drain off excess liquid. Mix dressing ingredients in a small bowl. Pour dressing over salad, toss, and serve cold.
Stuffed Tofu, Cantonese Style
This dish resembles little pocket sandwiches and is flavored with a wonderful sauce. Serves 4.
- 1 box (19 oz.) of firm tofu
- 1/4 cup of salad oil
- 1 cup chicken stock
- 2 TBS oyster sauce
- 1/2 TBS cornstarch mixed
with 1 TBS of water
- 1 TBS of shredded green onion
- parsley for garnish
- 1 TBS dried shrimp or ham
- 3 oz. of fish fillet, chopped
- 3 oz. of ground pork or beef
- 1/2 TBS green onion, chopped
- 1/2 TBS dry sherry
- 1/2 TBS soy sauce
- 1 tsp cornstarch
- 1/4 tsp salt
- Lay 4 pieces of tofu on paper towels. Place a heavy cutting board on the tofu pieces. Press out
as much liquid as possible by placing a pot of water on top of the board. Press the tofu for 1/2 to 1
hour. Cut each piece diagonally to make 8 triangles.
- Meanwhile, soak the dried shrimp in cold water for 15 minutes. Drain and save the shrimp liquid.
Chop shrimp finely. Mix shrimp with the next 7 tofu filling ingredients and 1TBS of the shrimp liquid.
With a small knife, cut a slit in the side of each tofu triangle. Stuff each slit with the tofu filling mixture.
- Heat oil in a non-slick pan over medium heat. Pan-fry tofu with stuffing side down for about 2 minutes
or until golden brown. Pour off extra oil then add the chicken stock. Cover and simmer for 5 minutes,
turning the tofu over for even cooking. Remove tofu to a large serving plate, cover and keep warm.
- Stir oyster sauce and cornstarch mixture into liquid in a pan, cook until thickened. Sprinkle with
shredded green onion and pour the sauce over the tofu. Garnish with parlsey. Serve hot.
Lily Loh is the author of Lily Loh's Chinese Seafood & Vegetables cookbook. Her recipes have appeared on CNN-TV, "Low Cholesterol Gourmet" show, and "Healthy Woking".
The cookbook is hardcovered with 107
tested and authentic Chinese recipes, all without MSG. It has vibrant color photos and
A copy of this cookbook can be ordered
at a discounted price of $19.95. Please add $2.00 per order for handling and shipping.
California residents add 7.75% tax ($1.55 per copy). Make check payble to
(reference Lily Loh), P.O. Box 138, Poway, CA 92064.