Fill that oriental craving with some kung fu cooking

Chef Extraordinaire Darren Rossi offers recipes for Egg Drop Soup, Spareribs and Honey Walnut Shrimp

As of late I have been indulging in kung fu movies. Now one thing has led to another and I am craving Chinese food. Hang on just a minute here. I know what you’re thinking about and no not that battered and sauced stuff that westerners believe is Chinese food. I speak of a glorious non deep fried taste of the orient.

Egg drop soup

2 tablespoons corn starch3 tablespoons water1 ¾ cups chicken broth1 cup water½ tomato, diced3 dashes white pepper½ teaspoon salt or to taste2 large eggs, lightly beaten

In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside.

Bring to boil the chicken broth and water in a pot. Add the tomato, white pepper, salt, and thicken the soup with the corn starch mixture. Stir the soup with a ladle and turn off the heat.

Swirl the beaten eggs into the soup and immediately stir around for three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and form into silken threads. Dish out into individual serving bowls and serve immediately.

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Spareribs

3 tablespoons hoisin sauce1 tablespoon ketchup1 tablespoon honey1 tablespoon soy sauce1 tablespoon sake1 teaspoon rice vinegar1 teaspoon lemon juice1 teaspoon grated fresh ginger1/2 teaspoon grated fresh garlic1/4 teaspoon Chinese five-spice powder1 pound pork spareribs

In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or for more love as long as overnight..

Preheat the oven to 325 degrees. Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.

Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Chuck out any leftover marinade and enjoy.

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Honey walnut shrimp

1 lb. 31/40 count shrimp/prawn1/2 cup Walnut halves (make sure you get the walnut halves)3 tablespoons mayonnaise1/2 tablespoon honey1/2 tablespoon condensed milk1 teaspoon lemon juice1 egg white1/2 cup corn starch (for coating the prawn)Oil for frying

 

For the Walnuts:

1/2 cup sugar1/2 cup water

Peel and deveined the shrimp/prawn. Pat dry with paper towels, add the egg white, mix well with the shrimp and set aside.

Rinse the walnut halves with water, drain and set aside.

Heat up the water until it boils and add in the sugar. Keep stirring until it turns thick and golden color and then add the walnut. Boil for 2 minutes, then drain and place walnuts on a cookie sheet/parchment paper to dry. (Regular paper will not work as the walnut will stick to it).

Heat the oil in a wok over high heat. Coat the shrimp with a thick layer of corn flour and then and then fry in the hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels.

In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice. Add shrimp and toss with the mayonnaise sauce. Transfer to a serving plate and garnish the candied walnuts on top of the shrimp and serve immediately.

Have fun with your kung fu cooking!