Wok Stirred Drunken Contessa Shrimp And Mango By Ming Tsai Recipes

Steps:

• In a bowl large enough to hold the shrimp, combine the egg white, cornstarch, 1/2 tsp salt, 1 tsp sesame oil, and white pepper.
• Pat the shrimps dry, and mix them well with this marinade, making sure all are well coated.
• Leave in the refrigerator for 20 minutes.
• Heat a wok or large frying pan until very hot.
• Add 2 TBS peanut oil.
• When the oil is very hot, remove the wok from the heat and add the prawns.
• Stir vigorously to prevent them sticking, return to heat and cook until they turn white, about 2 minutes depending upon the size of your shrimp.
• Remove the shrimp, and discard the oil.
• Wipe wok with paper toweling, removing all residues.
• Return the wok to the heat, again heating until very hot.
• Add 1 1/2 TBS peanut oil, and when very hot, add the ginger and garlic.
• Stir fry for 10 seconds.
• Return the shrimp to the wok and add the rice wine or sherry, and 1/2 tsp salt.
• Stir-fry for one minute.
• Add the mango cubes and stir gently for 1 minute to warm them.
• Stir in 2 tsp sesame oil.
• Serve with rice, garnished with chopped scallions.

Steps:

• For the shrimp and mango summer rolls: Fill a large bowl with water and add ice cubes. Bring a large saucepan of salted water to a boil, add the shrimp and blanch until just cooked through, 3 to 5 minutes. Drain and transfer to the bowl with ice water to stop the cooking. Let the shrimp sit in the ice bath for 2 minutes, then drain and pat dry the shrimp, slice horizontally in half and transfer to a medium bowl. Add the mangoes, lime juice, fish sauce and sambal, season with pepper and stir to combine.
• Fill a dish with hot tap water. Add a wrapper for 2 seconds only and transfer the wrapper to a lint-free towel to drain, top with a second towel and blot dry. Flip over the stack of towels and peel off the top towel. Top the wrapper with 2 to 3 Thai basil leaves and the shrimp and mango filling. Fold up the bottom and force the filling downwards to form a log. Then fold in both sides then continue rolling. Store under a damp towel to keep moist. Repeat with remaining rolls. Halve each roll on the diagonal and serve immediately.
• Make the lime dipping sauce: Mix all the ingredients in a bowl and serve with the rolls.

Steps:

• In a large bowl, marinate the shrimp and scallions in 1/2 cup rum for 20 minutes.
• In a shallow dish, combine rice flour and Szechwan peppercorns and season with salt.
• Drain shrimp and scallions, reserve the rum marinade, and toss the shrimp and scallions to coat in rice flour mixture.
• In a wok over high heat, add 1-inch of oil and shallow-fry the shrimp and scallions until medium rare, about 5 minutes. Transfer to a paper towel-lined plate.
• Pour off the oil, wipe out the pan with a paper towel, and add enough oil to coat and stir-fry ginger and mango.
• Add back shrimp and scallions, cook through, about 2-3 minutes, and flambe with a few tablespoons of reserved rum.
• Let flames die down and alcohol cook out.
• Serve over white-brown rice combo.

Steps:

• Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the shrimp dry with paper towels. Deep-fry the shrimp at 375 degrees for only 20 seconds, then drain. While the shrimp are deep-frying, coat the wok with oil and saute the scallions, garlic and ginger. Add the fried shrimp then season with salt and pepper. Stir-fry for 20 seconds and serve immediately.

Steps:

• In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.

Steps:

• In a hot wok, coat wok with oil and caramelize onions with the ginger. Season. Add sambal and shrimp and stir fry until just cooked through. Deglaze with lime juice and add mangoes. Check for seasoning.
• In a mixing bowl, whisk together Dijon, vinegar and oil. Check for seasoning. Toss with snow peas. Place a pile of snow peas in the middle of the plate. Surround with stir fry. Garnish with mango slices.

Steps:

• In the bowl of a mixer, combine the butter, sugar, and salt and cream on medium speed until blended, about 2 minutes. One by one, add the egg yolks, mixing until incorporated. Add the vanilla extract and the scrapings of the vanilla bean. Scrape down the bowl.
• Turn the mixer off and add the flour. Turn the machine to low and mix until the flour is completely incorporated. Remove the dough from the bowl. Working on parchment or wax paper, form the dough into 4 logs 10 inches long and 1 1/4 inches in diameter, wrap, and chill.
• Allow Butter Shortbread Cookie Dough to soften to room temperature.
• Classic:.
• Preheat the oven to 325°F Place the sugar in a small bowl.
• Cut the log into twenty 12-inch rounds. Dip one cut surface of each of the rounds into the sugar and arrange them 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
• Bake until golden brown, 15 to 20 minutes. Cool the cookies on a wire rack.
• Five Spice:.
• Preheat the oven to 325°F In a small bowl, combine the ginger, cinnamon, cardamom, cloves, star anise, and sugar.
• Cut the chilled log into twenty 12-inch rounds. Dip one cut surface of each round into the spice mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
• Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.
• Double Chocolate-Ginger:.
• Preheat the oven to 325°F On a large plate, combine the sugar, cocoa, gingers, and chocolate and mix. Set aside.
• Cut the log into twenty 12-inch rounds. Firmly press one cut surface of each round into the cocoa mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
• Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a rack.
• Other Variations:.
• Knead all ingredients into dough.
• Roll dough into a log about 1 ¼ inch thick in diameter (*For Parmesan with Pinenuts, roll dough flat, sprinkle with extra parmesan and roll into a log).
• Slice log into ¼-inch slices or roll out dough ¼ inch thick for cut-outcookies.
• Bake cookies at 350 degrees for 10-12 minutes. Allow to cook on a rack.
• Store cooled cookies in airtight containers.

Steps:

• Season legs with salt& pepper.
• Heat a kettle large enough to hold legs in 1 layer, add legs fat side down, cook 15-20 minutes until browned.
• Turn over and cook 2 minutes more, remove to a plate.
• In fat add black beans, garlic, and ginger.
• saute 2 minutes.
• Add onion, carrots, celery, shiitakes, cook 3 minutes more.
• Add shaoxing and deglaze the pan.
• Add tamari, sugar, thyme and duck legs back to pan, fat side up.
• Add water to cover.
• Simmer 1 1/2 hrs until duck is tender.
• Remove legs to a platter.
• Reduce cooking liquid by one half until thickened.
• You may add 1 tbs cornstarch mixed with water if sauce isn't thick enough.
• Pour over legs.

Steps:

• Marinade -- Mix the rum, citrus juice, olive oil, garlic, ginger and red pepper flakes in a large baggie and shake well to combine the flavors. Add the shrimp and marinade 2-3 hours. NO longer. The last 30 minutes add the pieces of onion and papaya.
• Skewer -- I like to use bamboo, but use anything you like. I don't find it necessary to soak the bamboo other than just a minute or two. The shrimp is so quick cooking, just a quick soak or rinse if fine for me. Alternate shrimp, papaya onion and just keep going. Don't over crowd the skewer. That way each item cook all the way through. Season with salt and pepper. Any leftover marinade I just reheat in the microwave and then use to brush on the skewers as they grill.
• Grilling -- After making your skewers, let them set and come to room temp before grilling. They can be grilled outside, charcoal or gas or can be done inside on a grill pan. NOW -- make the rice --
• Rice -- Bring the water, coconut and salt to a boil and add the rice. Most recipes will take about 15 minutes to cook covered. Just follow the recipe on the package. Each rice brand can take different times. Once light and fluffy add the cilantro and any salt and pepper is needed.
• Serve the skewers over the coconut rice. I love to serve this with simple sauteed sugar snap peas. A little butter, red pepper flakes, salt and pepper. 3-4 minutes and serve. But use any veggie you enjoy. Bok Choy pan seared is also great with this.

Steps:

• Combine ginger, garlic, half of scallion, soy sauce, sake, hoisin sauce and tea.
• Reserve at least half of this for your sauce, adding the brown sugar to it. Use other half to marinate chicken for at least an hour, in a ziploc bag in the frig (this cuts down on the amount of marinade needed).
• Remove chicken and barbecue (or bake) until cooked through.
• Pour reserved sauce into a small pot and bring to a boil. Add cornstarch and water mixture and cook for a couple minutes, until slightly thickened. Serve chicken topped with reserved scallions. I paired this with brown rice and cucumber salad, but any veggie would probably go great with it.