recipes.it Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to Recipes.it home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:



recipes.it

Ethnic & Regional
  • Italy
  • France
  • Spain
  • Greece
  • Ireland
  • United Kingdom
  • Netherlands
  • Germany
  • Poland
  • Russia
  • China
  • Japan
  • Thai
  • India
  • Louisiana
  • Hawaii
  • Mexico
  • Jamaica/Caribbean
  • Jewish
  • Africa
  • Ethnic bookstore
  • ...more
  • Get our FREE newsletter!
    Subscribe to Recipes.it
    Enter your e-mail address:

    Website by: For Your eyes Only

    Print FREE Grocery Coupons at Home

      RECIPE TITLE "Shrimp Purse"
    recipe from Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the World Copyright © 2001 by Yan Can Cook.

    ... more great recipes by  Martin Yan on our GREAT CHEFS page!

    yields SERVES 4 time--- difficulty moderate

    What do you keep in your purse? I like to keep shrimp in mine. These elegant shrimp satchels take a while to create, but for my money, they're well worth the time and effort.

      RECIPE INGREDIENTS

    1 dried black mushroom
    12 medium raw shrimp
    1/4 cup fish paste
    1 1/2 teaspoons minced water chestnuts
    12 siu mai or potsticker wrappers
    Banana or cabbage leaves, for lining steamer

    Dipping Sauce

    3 tablespoons red vinegar or vinegar of choice
    1 1/2 tablespoons soy sauce
    1 tablespoon fine chile sauce
    1 tablespoon sesame oil

      RECIPE METHOD

    1. Soak mushroom in warm water to cover until softened, about 20 minutes; drain. Discard stem and dice cap. Shell and devein shrimp, leaving tails intact.

    2. Place fish paste, water chestnuts, and mushroom in a bowl; mix well.

    3. Make each purse: Place 1 teaspoon fish paste mixture in center of a siu mai wrapper; keep remaining wrappers covered to prevent drying. Place a shrimp, tail side up, on top of fish mixture. Gather up and pleat wrapper around filling to form an open-topped pouch with shrimp tail exposed. Pinch firmly to seal. Place purses on a lightly floured plate. Cover purses with a damp cloth while filling remaining wrappers.

    4. Prepare a wok for steaming (see page 6). Line a steamer basket with banana or cabbage leaves and arrange purses on top. Cover and steam for 5 to 6 minutes.

    5. To make dipping sauce, combine vinegar, soy sauce, chile sauce, and sesame oil in a small bowl: mix well.

    6. Place purses on a serving plate. Serve warm with dipping sauce on the side.


    HOT! We recommend:

    book coverMartin 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
    book coverMartin 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
    book coverMartin 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
    Click here to buy
    book coverMartin 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.
    Click here to buy

     

    << Back China index Print page Top



    Partners: KitchenAid Outlet Great Gourmet Gifts From Lobster Gram Oneida.com the #1 Brand in Flatware! Shop at Home. We Deliver. Safeway.com Shop at Home. We Deliver. Genuardis.com Peapod Pfaltzgraff Web Site Get cooking with ShortOrder Sur La Table www.starbucksstore.com

    © 1997-2009 IM, All rights Res. | Privacy | | | Home