Preparation time: 20 minutes
Cooking time: 1 to 2 minutes per batch
Yield: About 24 dumplings
1/2 pound shrimp, peeled and deveined
1 egg white
2 tablespoons each: cornstarch, minced green onion, minced water chestnuts, minced fresh cilantro (coriander)
Vegetable oil for deep frying
1. Put shrimp in bowl of food processor fitted with metal blade. Process until pureed. Add egg white and cornstarch and process until smooth. Fold in minced green onion, water chestnuts and cilantro. (Recipe may be done ahead to this point. Refrigerate, covered. Return to room temperature before continuing.)
2. Heat oil in skillet or wok. When hot (375 degrees) add small spoonsful of shrimp paste, a few at a time. Deep fry until puffed and lightly browned, 1 to 2 minutes. Drain on paper towels.
CAMBODIAN FLANK STEAK WITH GINGER AND LEMON GRASS MARINADE
Preparation time: 15 minutes
Marinating time: 30 to 45 minutes
Cooking time: 6 to 8 minutes
Yield: 4 to 6 servings
This recipe has been adapted from ”Ginger East to West” by Bruce Cost. If desired, grill or broil marinated steak and heat marinade separately.
1 flank steak, about 2 pounds
1 finely chopped lemon grass stalk, bottom third only, see note
1/3 cup chopped fresh ginger
3 tablespoons Oriental fish sauce or light soy sauce, see note
2 teaspoons sugar
3 tablespoons fresh lemon juice
1/2 cup chopped fresh cilantro (coriander)
1/2 cup beer
2 tablespoons Oriental sesame oil
Coarse salt, pepper to taste
1. Pat steak dry with paper towels and put in bowl. Add lemon grass, ginger, fish sauce, sugar, lemon juice, cilantro, beer and sesame oil. Marinate at room temperature 30 to 45 minutes, turning once.
2. Heat a skillet, preferably one of cast iron, until very hot. Sprinkle the bottom lightly with coarse salt. Remove steak from marinade, scraping herbs from meat back into bowl. Put steak in the hot skillet, sprinkle with pepper, turn down heat slightly and cook 3 minutes. Turn, sprinkle again with pepper and cook to desired doneness, about another 3 minutes for rare.
3. Remove steak to a cutting board. Add marinade to the skillet, then heat liquid to boil, scraping bottom of skillet with a wooden spoon. Meanwhile slice steak into thin strips, cutting across the grain.
4. Transfer steak slices to plates and spoon hot marinade over them. Serve at once.
Note: Ingredients available in oriental food markets.
ZUCCHINI WITH CARROTS, RED PEPPER AND GINGER
Preparation time: 15 minutes
Cooking time: About 2 minutes
Yield: 4 to 6 servings
This recipe has been adapted from ”Ginger East to West” by Bruce Cost.
1 pound small zucchini
3 tablespoons peanut or vegetable oil
2 carrots, cut in thin strips
1 red pepper, cut in thin strips
1 1/2 tablespoons finely shredded fresh ginger
Salt, white pepper to taste
Few drops Oriental sesame oil
1. Cut zucchini in half lengthwise, then place the cut side down on the cutting board and cut lengthwise into thin slices. Cut the slices into 2-inch lengths.
2. Heat oil in wok or skillet until nearly smoking. Add zucchini, cook and stir 30 seconds. Add carrots, pepper and ginger and stir for another 15 to 20 seconds. Add salt and pepper and continue to stir until vegetables are crisp-tender, about 30 seconds.
3. Turn off the heat, sprinkle vegetables with sesame oil and transfer to plates or a serving platter. Serve warm as a vegetable or at room temperature as a salad.
PORK AND LEMON GRASS APPETIZER
Preparation time: 20 minutes
Marinating time: 8 hours or overnight
Cooking time: 5 to 7 minutes
Yield: 6 appetizer servings
1/2 pound boneless lean pork tenderloin
2 stalks lemon grass, bottom third only, chopped, see note
1 tablespoon each: sugar, Oriental fish sauce, see note
2 large cloves garlic, minced
1 cup plus 1/4 cup vegetable oil
12 prawn crackers or lettuce leaves, see note
3 green onions, minced
3 tablespoons chopped peanuts
1. Chill pork until almost frozen for easier slicing. Cut thin slices, then cut slices in half.
2. Combine lemon grass, sugar, fish sauce, garlic and 2 tablespoons oil in small bowl. Stir to blend. Add pork and stir again. Cover bowl and refrigerate 8 hours or overnight.
3. Heat 1 cup oil to 400 degrees in wok or small skillet. Drop in a prawn cracker if using. Remove as soon as it puffs and spreads. (A reasonably flat surface is desired, so if the cracker curls up tightly, reduce heat before continuing.) Fry 3 or 4 crackers at a time. Drain on paper towels. (Recipe may be done ahead to this point.)
4. Heat remaining 2 tablespoons oil in separate skillet. Add onions, then pork mixture and stir-fry until lightly browned, 5 to 7 minutes. Remove from heat and spoon mixture into a strainer to remove excess oil.
5. Spread pork mixture over prawn crackers or lettuce leaves, sprinkling each portion with chopped peanuts. Serve at once.
Note: Ingredients available at oriental food markets.
KEN HOM`S CHINESE GINGER AND GREEN ONION DIP
Preparation time: 10 minutes
Yield: About 1/4 cup
Serve this dipping sauce with boiled or steamed dumplings or pieces of cooked poultry or pork.
2 green onions, minced
2 teaspoons each: minced ginger root, salt
1 teaspoon light soy sauce
3 tablespoons vegetable oil, peanut preferred
1. Combine green onions, ginger, salt and soy in small, heat-resistant bowl. Heat oil in small pan. Pour hot oil into bowl, stir well. Serve at room temperature.
RED CABBAGE AND MANGO SALAD WITH GINGER
Preparation time: 20 minutes
Chilling time: 1 hour
Yield: 4 servings
This recipe is adapted from ”Uncommon Fruits & Vegetables” by Elizabeth Schneider. Serve with barbecued chicken or rib, grilled lamb or fried foods.
1 small red cabbage
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger
3 tablespoons each: cider vinegar, water
1 1/2 teaspoons sugar
1 tablespoon light soy sauce
1 hot red pepper (3 inches), seeded and slivered (optional)
1 ripe mango (about 1 pound), cut in 1/2- to 3/4-inch chunks
1-2 tablespoons lime juice
1. Quarter cabbage and cut away core. Cut quarters into thin shreds. Yield should be 5 to 6 cups.
2. Heat oil in wide, non-aluminum skillet. Add ginger and cabbage; toss to coat with oil. Add vinegar and water. Toss over medium heat until crisp-tender, 5 to 7 minutes. Add sugar, soy sauce and optional pepper. Toss.
3. Transfer to wide serving dish. Cool; chill completely. Sprinkle mango with lime juice to taste.
4. Just before serving, toss mango with chilled cabbage. Adjust seasoning by adding vinegar, lime juice, sugar, soy and ginger as desired.
