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 Prawn Ball Soup

Fried Wantons

Sweet and Sour Chicken

Hakka Noodles

 Prawn Ball Soup

Prep time:                              30 minutes.

Stock                                      1lt

Cucumber                               50gms

Spinach leaves                       a few

Fresh prawns                         150gms

Ginger                                     15gms

Salt                                          to taste

Peppercorns (crushed)             4nos

Corn flour                               10gms

Onion greens                           1no

Method:

Shell and devein prawns. Wash well, mince. Keep side. Peel cucumber, remove seeds half lengthwise and thinly slice. Peel and fine chop ginger mix prawns, ginger, salt and pepper and (5gms) corn flour. Round it into small marble sized balls. Poach the prawns in the stock for about 5 minutes. Blanch spinach leaves and cucumber. Place cucumber, spinach in four individual soup cups. Reheat the stock check seasoning, add corn flour dissolved in 10ml of water and reduce for about 10 minutes. Pour into the soup cup, garnish with fine chopped onion greens and serve hot.

Tips:

Ideal is fish stock. Stock should be well flavoured.

Prawn balls should be evenly shaped.

Blanch spinach for 10 seconds. The leaves should be crunchy.

Fried Wantons

Prep time:                                        30minutes.

Wanton sheets                                12pcs

Oil                                                   to fry

Filling-

Carrots                                             100gms

Leaks                                                50gms

Celery                                               20gms

Ginger                                              10gms

Chicken mince                                 50gms

Oil                                                     15ml

Salt                                                   to taste

Soy sauce                                         5drops

Peppercorns (crushed)                      4nos

Method:

Finely chop vegetables, heat 15ml of oil and stir fry the vegetables and mince for about 30 seconds. Season, keep aside. Moisten to adjoining sides the wanton sheets. Place half a teaspoon of the filling in the center.  Fold the skin to form a triangle. Seal edges. Fold into wanton shape. Deep fry in hot oil, till golden and crisp. Drain and serve immediately.

Tips:

Do not overcook the vegetables and chicken. The vegetables should remain crunchy.

Wanton sheet can be made in the kitchen also.

Chicken may be replaced with crabs/prawns/mushrooms also.

         

Sweet and Sour Chicken

Prep time:                                        30minutes.

Chicken (boneless)                          500gms

Egg                                                    1no

Ginger                                              10gms

Garlic                                                10gms

Soy sauce                                         2ml

Corn flour                                         30gms

Tomato puree                                  100ml

Sugar                                                10gms

Vinegar                                             20ml

Tomato sauce                                  10ml

Chicken stock                                  400ml

Salt                                                   to taste

Ajinomotto                                       a pinch

Oil                                                     for frying

Method:

Dice or cut chicken into neat strips. Prepare a batter of egg 25gms cornflour, 20ml stock, half of soy sauce, salt. Dip the chicken in the batter and deep fry in hot oil till half done. In a separate wok, reduce stock, sugar and vinegar for 10 minutes, add tomato sauce and puree and cook for further 5 minutes. Thicken with corn flour, add remaining soy sauce and ajinomotto. Check seasoning, add in fried chicken and cook for another 2 minutes. Dish out and serve hot.

Tips:

Do not over fry the chicken. Preferably use chicken breast.

The sauce should give a glaze.

Ajinomotto and soy sauce are optional.

Hakka Noodles

Prep time                               30 minutes

Fresh noodles                        200gms

Cabbage                                 50gms

Carrots                                    50gms

Ham                                        50gms

Cooked chicken

(shredded)                               50gms

Capsicum                                50gms

Spring onions                         20gms

Beans sprouts                        30gms

Salt and pepper                     to taste

Soy sauce                               5ml

Oil                                           50ml

Method:

Blanch noodles in salted water. Drain and keep aside. Shred all vegetables into julienne  shred ham. Heat oil in a wok, stir fry the vegetables, chicken, ham and bean sprouts. Add seasonings, noodles stir for another half a minute and serve immediately.

Tips:

Dry noodles may also be used. While blanching the noodles add in a tspn of oil.

Do not over cook the noodles.

Pork is optional.