Friday, June 10, 2011



ca. 1 lb shellfish

12 oz flour
1 egg
2 tblsp baking powder
3 1/2 tblsp cornstarch
1 tsp salt
1 cup water
flour to dust
oil to fry and for the dough


  • Mix together flour, egg, baking powder, cornstarch and 1 cup water. 
  • Let stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes. 
  • Cut fish to pieces and dust with cornstarch. 
  • Then dip fish into dough and fry in hot oil. 
  • Turn fish very cautiously when the color starts to change. 
  • Remove fish pieces when slightly brown. Let cool 5 minutes.Now fry again in hot oil until the pieces are golden brown.
Further Ingredients:

5 oz soaked chinese mushrooms
7 oz bamboo shoots
4 oz scallions
4 cloves garlic
oil for frying
4 tblsp soy sauce
3 tblsp sugar
2 tsp pepper
3 tsp salt
4 tblsp rice wine (or white wine)
pinch of MSG
1/2 litre chicken broth or water
2 tblsp + 2 tsp cornstarch, stirred in 180 ml water
4 tsp sesame oil


  • Cut mushrooms and bamboo shoot in equally thick slices. Cut scallion in 1 inch long slices. Peel and chop garlic finely. 
  • Heat pan, put a little oil in it and stir-fry vegetables. 
  • Take out of the pan. Heat 6 tablespoons oil in the pan and fry garlic for 15 seconds. 
  • Add soy sauce, sugar, pepper, salt rice wine, MSG and chicken broth. 
  • Add cornstarch water mixture. Add vegetables and fish and boil shortly. Season to taste with sesame oil.

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