Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Abalone Meuniere Mandarin Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/22/2014
Base: Seafood Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
5 7 1/2-ounce cans Mexican
Abalone
8 Ounce(s) Shrimp
4 Ounce(s) Fat pork
4 Ounce(s) Water chestnuts, minced
Pinch(s) chives
Ginger water, to taste see
note
Salt and MSG
1 Ounce(s) Maize, corn flour
4 Ounce(s) Chive and ginger oil
see note
2 Ounce(s) Flour
3 Eggs, beaten
5/8 Ounce(s) Shaoxing wine
6 Ounce(s) Chicken stock
Directions:
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. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1173
Calories From Fat: 579
Total Fat: 64.2g
Cholesterol: 923.7mg
Sodium: 2500.8mg
Potassium: 1060.9mg
Carbohydrates: 67.8g
Fiber: 4.4g
Sugar: 6.2g
Protein: 75.2g


Scale this recipe to Servings [?]