RECIPE TITLE "Golden Shrimp Rolls" recipe from Martin
Yan's Feast: The Best of Yan Can Cook
... more great recipes by Martin Yan on our GREAT CHEFS page!
Makes 16 ---
Hong Kong chefs are always dreaming up new recipes to make their
mark in the world of dim sum. This recipe combines two of my favorites:
shrimp and quail eggs. Serve them with Sweet and Sour Dipping Sauce
(recipe below) and see if they aren't your favorites, too.
- 8 jumbo raw shrimp
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 8 hard-cooked quail eggs, shelled
- 1 sheet Japanese seaweed (nori), cut into 8 strips 1 inch wide
- Wooden picks
- Cooking oil for deep-frying
- 1 egg, lightly beaten
- 1 ½ cups Japanese bread crumbs (panko)
- Sweet and Sour Dipping Sauce (recipe below)
(1) Shell and devein shrimp, leaving tails intact. Butterfly them
along the inside curve, then flatten with the flat side of a cleaver.
Combine marinade ingredients in a bowl. Add shrimp and stir to coat;
let stand for 10 minutes.
(2) Place a quail egg at one end of a strip of nori and roll up.
Center wrapped egg on inner side of a shrimp. Roll shrimp to enclose
egg; secure with a wooden pick. Repeat with remaining eggs, nori
strips, and shrimp.
(1) In a wok or 2-quart saucepan, heat oil for deep-frying to 350°F.
Dust stuffed shrimp with cornstarch. Dip in egg, drain briefly,
then coat with crumbs. Deep-fry, turning once, until golden brown,
2 to 3 minutes. Remove with a slotted spoon; drain on paper towels.
(2) Cutstuffed shrimp in half horizontally and place on a serving
plate. Serve with Sweet and Sour Dipping Sauce.
|Sweet and Sour Dipping Sauce
To make a simple sweet and sour sauce (about 1 ½ cups), heat 1 tablespoon cooking oil in a 1-quart pan over medium-high heat. Add 1 teaspoon minced fresh ginger and cook, stirring, until fragrant, about 10 seconds.
Add ¼ cup each orange juice and rice vinegar, 5 tablespoons each brown sugar and ketchup, 2 teaspoons soy sauce, and ½ teaspoon chili oil or hot pepper sauce.
Cook until sugar dissolves. Mix 1 ½ tablespoons cornstarch with 2 tablespoons water and add to sauce; cook, stirring, until sauce boils and thickens.
|Martin Yan Quick and Easy
Yan admits to having "eaten my way across Asia more times than I can count." Luckily, he collected plenty of recipes along the route. These recipes are for simple, traditional dishes, many of which may have been slightly modified to appeal to Western palates--and schedules (most meals can be made in under a half hour). Yan, who hosts a PBS series, employs modern conveniences such as rice-cookers and microplane graters to expedite food prep, and suggests buying sauces from your local Asian market, if you happen to live near one. He presents a list of items he suggests should be staples of the amateur chef's Asian pantry and refrigerator. Yan directs novices to an overview of online resources and even provides a glossary of ingredients for the Asian-impaired. Basic recipes such as Sushi Rice, Spicy Soy Dipping Sauce, and Sweet-and-Sour Shredded Carrots are dispatched in a half page each. The next section, titled "Small Bites and First Courses," includes 81 appetizing dishes, such as Marbled Tea Eggs, and Crab and Asparagus Soup. The meatiest section, "Main Courses," features dishes like Mirin-Ginger Crab and Lemon-Pepper Beef. The book finishes off with tasty "Deserts and Drinks," such as Spiced Banana Rolls and Lychee Lemonade. Yan does a good job of demystifying Asian cuisine and bringing a touch of zen into our hurried lives. -Publishers Weekly
Click here to buy
|Martin Yan's China
The world's foremost expert on Chinese cooking is back with a brand-new cookbook to whet the appetite of anyone who's ever picked up a pair of chopsticks. As the companion volume to the PBS series, Martin Yan's China brings the ancient country's beauty to the table with gorgeous dishes, breathtaking photographs, and fascinating information about the food, history, and culture of China. Just in time for the 2008 Olympic Games in Beijing, Yan is poised to charm and entice a new generation of readers with his expert knowledge of Chinese traditions and his flair for Asian cuisine. As always, Yan's 100 recipes introduce new flavors and techniques to the kitchen, yet are simple enough for any home cook to effortlessly embark on a culinary journey through China. Click here to buy
|Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the World
"The Chinatowns around the world are amazing communities," writes Martin Yan in his Chinatown Cooking, "filled with history, culture, friendship, and of course food." Naturally, in this companion book to his public television series, Yan focuses on the food--a rich stew from the world's Chinatowns, including, exotically, those in Singapore, Sydney, and Macao. The 200 recipes included reflect a profoundly rich food culture (or cultures, as Chinese cuisine is regionally diverse). Some dishes, like Steamed Whole Fish with Ginger and Green Onions and Sweet-and-Spicy Garlic Shrimp, are beloved classics; others, including Hawaiian Lu'Au Stew, mirror adjustments to local ingredients or tastes; while still others, such as Crispy Seafood and Mango Packets and Steamed King Prawns with Chinese Pesto, are the innovations of modern chefs. But old or new, the dishes are endlessly tempting, and, because of Yan's knowledgeable yet relaxed approach and the clarity of his recipes, completely manageable.
Covering dishes from dim sum, appetizers, and soups, to meat and seafood specialties, rice, noodles, and even desserts like Lucky Treasure Rice Pudding, the book also profiles the Chinatowns, noting their unique qualities (Yokohama's is host to 18 million tourists a year!) while also offering restaurant and dish recommendations (at Macau's Restaurante Chan Chi Mei, order the hanging fish hot pot). Yan also provides illuminating cultural asides such as those about Hakka cuisine or Singapore's Sam Sui women, who were pivotal in the construction of that country's Chinatown. But it's the dishes that make the book a treasure. The book also contains comprehensive food and technique glossaries and color photos throughout. --Arthur Boehm
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|Martin Yan's Feast: The Best of Yan Can Cook
Now in paperback comes the complete guide to Chinese cooking based on Martin Yan's popular PBS show. This encyclopedic book features Martin Yan's trademark clear and detailed guidance on Chinese cooking techniques, implements, ingredients - and of course, recipes. Using a warm, witty approach, Yan makes the mysterious accessible for novice or experienced cooks not familiar with the complexities of this cuisine. Color photographs enhance the 350 recipes which include both typical restaurant choices and homemade favorites, from Drunken Crab with Ginger-Wine Sauce and Mu Shu Vegetables, to Sunshine Soup with Dumplings, Sweet Bean Paste Puff, and Steamed Coconut-Papaya Sponge Cake.
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