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
It is possible to read the history of written recipes back into the far past, at least as far back into history as the ancient Egyptians, and maybe further still. However, mostly, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe found, according to academics is a collection of ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Closer to modern times, there are two interesting books which appeared in the 1300s - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the spicy food that is served today, but rather accounts of the types of food prepared for the upper classes of the period. In the fifteenth century, the Crusaders brought back many foods and herbs from the Middle-East, including spices such as coriander, parsley, and basil. The introduction of these new tastes prompted an outbreak in manuscripts on cookery, the majority of which still exist in private cookery archives. During the succeeding few centuries, the powerful families of Wesstern Europe competed with each other to serve the most exotic meals, and as a result chefs and their recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, testing, and writing down the recipes of their peers. By the arrival of the 1900s, recipe publications were in high demand, mostly as a result of increased literacy, increased leisure time and having more disposable income. Like it or not, the introduction of television brought us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Abalone Meuniere Mandarin recipe.
