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Title: ABALONE MEUNIERE MANDARIN
Categories: Chinese, Seafood, Ceideburg 2
Yield: 1 servings
5 (7 1/2-ounce) cans Mexican
-abalone
8 oz Shrimp
4 oz Fat pork
4 oz Water chestnuts, minced
pn Chives
Ginger water, to taste (see
-note)
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
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.
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