Free Recipe Abalone Meuniere Mandarin

Recipe Type: Free Chinese Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1

Ingredients for Abalone Meuniere Mandarin Recipe

5 (7 1/2-ounce) cans Mexican
8 oz Shrimp
4 oz Fat pork
4 oz Water chestnuts, minced
pn Chives
Ginger water, to taste (see
Salt and MSG
1 oz Maize (corn) flour
4 oz Chive and ginger oil
-(see note)
2 oz Flour
3 Eggs, beaten
5/8 oz Shaoxing wine
6 oz Chicken stock

Abalone Meuniere Mandarin Preparation

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

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