Abalone Meuniere Mandarin Recipe

Ingredients

5 (7 1/2-ounce) cans mexican abalone
8 oz shrimp
4 oz fat pork
4 oz water chestnuts, minced
1 pinch chives
1 ginger water, to taste (see note)
1 salt and msg
1 oz maize (corn) flour
4 oz chive and ginger oil (see note)
2 oz flour
3 eggs, beaten
5/8 oz shaoxing wine
6 oz chicken stock


Directions

The following four recipes are from a Chron article called "Foreign
Intrigue" by Alice Cuneo that featured recipes from various
consulates in the City. This first one is from the Consulate of the
People's Republic of China. It's a sophisticated (but uncomplicated)
banquet dish featuring abalone, shrimp and porkfat.

Abalone stuffed with minced shrimp, from Shen Xuliang of the Chinese
consulate.

Trim the abalone, removing rough parts, and cut into flat rounds. Chop
shrimp and fat pork to a paste consistency; stir in the water
chestnuts, chives and ginger water. Season with salt and MSG.

Create the abalone "sandwiches" by spreading an abalone round with
shrimp paste, then topping with another round. Dredge "sandwiches" in
maize flour and set aside.

Heat chive and ginger oil in a wok over medium heat, swirling the oil
to coat all sides of the wok.

Dip the abalone "sandwiches" in the flour, then in eggs. Fry in the
hot oil until abalone is tender and golden. Add Shaoxing wine,
chicken stock, salt and MSG. Bring to a simmer, adjust the seasonings
and simmer for 3 to 4 minutes. Serve immediately.

NOTE: Chive and ginger oil is oil in which chives and ginger have
been cooked. To make at home, heat 4 ounces oil in a wok set over
medium heat. Toss in 1 or 2 tablespoons fresh snipped chives and 3
slices fresh ginger. Stir-fry until fragrant, then proceed with
recipe. (Remove ginger slices before serving.)

Ginger water is available in Chinese markets.

From the San Francisco Chronicle, 6/15/88.


Servings: 1 servings

 

 

Abalone Meuniere Mandarin Recipe brought to you by Recipe Ideas


Categories: Asian; Chinese; Fish; Seafood


The History of Recipes

Historians have traced the existance of recipes back into antiquity, certainly as far as the early Egyptians, and possibly even further. In practice though, sadly, these early cookbooks were just very basic hieroglyphic recipes for food preparation.

Fascinatingly, the oldest recipe found, according to historians is a series of tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`.

During the time of the Roman Empire a man called Apicius compiled a collection of scripts detailing recipes prepared by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into starters, main meal and afters, a very modern way of dining. Aspicius also tells us how the cooks of Roman times used many herbs, including some that we all recognise like basil, mint and asafoetida.

Over the following few hundred years, the wealthy families of the West competed to lay on the best banquets, and as a result cooks and their recipe collections were greatly in demand. Notwithstanding that, it was during the 19th century that cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, verifying, and writing down recipes to help cooks of their time.

By the arrival of the 20th century, cooking books were highly popular due to increased literacy, more free time and having more money.

Like it or not, the introduction of television brought us TV cooks and the spin-off recipe books.

Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on the site you are now reading.

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