Shrimp Egg Rolls
Shrimp Egg Rolls (Chun Gurn)
1/2 cup water
1 1/2 eggs
1/2 tps salt
1/2 cup flour
1/4 tps vegetable oil
1 tablespoon carrot, shredded
1 tablespoon celery, shredded
1 tablespoon scallions, diced
1 tps salt
1 cup cooked, minced shrimp
Dash of pepper
2 tpss vegetable oil
1 tps granulated sugar
Beat water, eggs & salt
Pour into flour
Grease a 7-inch skillet with the 1/4 tps oil
Make pancakes by pouring egg mixture into skillet & cooking on one side only for 1 minute
Cool completely
In a saucepan of water, boil the carrot & celery for 4 min
Drain & cool
Add the scallions, salt, shrimp, pepper, oil & sugar
Mix well
Place 1 heaping tablespoon in the center of each pancake
Slightly beat 1 egg & use for sticking purposes when rolling
Chill Egg Rolls
Fry at 360 deg F in 2 inches of oil, about 15 min per side
Lemon Chicken
Lemon Chicken
Posted by WingsFan91 at recipegoldmine
com 9/5/2001 8:12 am
3 lb chicken breasts, boned
1 tablespoon sherry
1 tablespoon soy sauce
1/2 tps salt
2 eggs
1/4 cup cornstarch
1/2 tps baking powder
2 cups vegetable oil
1/3 cup sugar
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon lemon juice
1 tps salt
1 lemon
2 Tbspvegetable oil
In large bowl, combine chicken with sherry, soy sauce & salt; let it marinate for 15 min
In small bowl, beat eggs, cornstarch & baking powder to form batter
In a wok, heat 2 cups oil to 350 deg F
Coat chicken with batter; fry until browned
Cut into bite size pieces
Combine sugar, cornstarch, broth, lemon juice & remaining 1 tps of salt
Cut lemon into thin slices
In a wok, heat the two Tbspof oil; add lemon slices & stir fry for 30 seconds
Slowly stir in cornstarch mixture
Stir until sauce is clear
Pour sauce over chicken
Ready to serve
Chinese Chicken Wings
Chinese Chicken Wings
Posted by Cookin’ Dad at recipegoldmine
com
Dear Recipe Goldmine Friends,
I finally got this recipe down! As some of you may know, I didn’t get it on the first try (sob, wrong ratios & lots of leftovers); it proved to be elusive like that Chinese lemon chicken recipe I posted on TSR a couple of months ago (took four times–LOL)
The ingredients in this recipe are simple & the wings are delicious (even my daughter, who never eats flappers (the bony part of the wing, asked for seconds)
If you don’t include them in a main meal, they would probably make tasty party appetizers
Hope you enjoy ’em
Regards,
Cookin’ Dad
P
S
Next, I’m going to try a Chinese fried wing recipe
Another elderly Chinese lady gave me a recipe orally, but with no ratios
I’ll see if there are lots of leftovers when I make them (LOL)
30 wings (flappers only)
2 Tbspcooking oil
1 tablespoon finely minced ginger
1 tablespoon finely minced garlic
1/4 cup minced green onions
1/8 tps red pepper flakes
2/3 cup rice wine
1 cup soy sauce
3 Tbspbrown sugar *
* Mix this with SOY SAUCE until partially dissolved
Heat wok & add oil
When oil is hot, add garlic, ginger, green onions & red pepper flakes
Fry for about 15-20 seconds, stirring & being careful to not burn garlic
Next, add wings & cook for few min until light brown
Also it is important during this part of cooking cycle to make sure wings get coated with garlic, ginger, red pepper flakes & green onion
Next, pour rice wine over wings & stir them for 1-2 min before adding the brown sugar/soy sauce mixture
Stir for about 1 minute to ensure wings are evenly coated
Turn down fire a little, cover wok & simmer wings for about 20 min, removing lid & stirring every three min or so
It is VERY IMPORTANT to make sure that when you stir, the wings on the bottom of the wok are stirred to the top so that the sauce flavor will be evenly distributed
At the end of the 20 minute simmering cycle, remove lid from wok & turn up heat a little bit
Stir wings every minute or so
Cook wings until they have glazed appearance (about 5 to 10 min)
Serve with white rice
NOTE: Any extra sauce leftover in wok can be spooned over rice
You could also probably make whole chicken wings (use about 12-13 & lengthen simmering time maybe 10-15 min to allow flavors to penetrate meaty part of wing)