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Abalone meuniere mandarin
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
5 DoseAbalone, mexican (7.5oz)
8 x ca. 30 gShrimp
4 x ca. 30 gFat pork
4 x ca. 30 gWater chestnuts minced
1 PriseChives
 Ginger water; to taste (see note)
 Msg; to taste
1 x ca. 30 gFlour, corn
4 x ca. 30 gOil, chive and ginger; (see note)
2 x ca. 30 gall-purpose flour
eggs beaten
5/8 x ca. 30 gWine, Shaoxing
6 x ca. 30 gStock, Chicken
die Zubereitung:

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.

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.

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