Spicy Shrimp in Red Sauce

Coat 3 lbs of peeled shrimp in the following and let stand 1 hour:

Stir in 4 egg yolks and 6 Tbs cornstarch and deep-fry in wok until the batter is cooked - about one minute. Chop the following and stir fry in 4 Tbs oil:

Add the following and bring to boil, then pour over shrimp:

Five-Spice Lamb with Scallions and Ginger

Mix 2 lbs lamb loin cut into strips with the following and let stand 10 min:

Separate white and green parts of scallions and cut white parts in half down the middle in 3" strips. Stir-fry meat pieces until just browned on all sides and put in bowl. Cook white part of scallions in the following until mixture thickens:

  • 1 cup sherry
  • 3 Tbs soy sauce
  • 1 Tbs cornstarch
  • 3 Tbs sugar
  • Add meat mixture and green parts of scallions. Simmer until scallions are just cooked. Don't overcook or scallions will become soggy and meat will become tough.




    Dashi (fish stock): Add kombu to 2½ cups of cold water. Heat to simmer. Remove from heat and add katsuobushi. Wait until katsuobushi sinks to bottom and strain

    Cut chicken breast into ½” pieces. Marinate in small amount of sake and light soy sauce for 15 minutes. Drain and discard marinade.

    Pour splash of oil into heated skillet. Sauté enokitake mushrooms until golden brown adding a bit of soy sauce or salt to taste. Let the liquid cook off as you brown the mushrooms.

    Blanch shrimp in hot water for 30 seconds, remove, and pat dry.

    Separate yurine into segments and parboil gently in lightly salted water for 4-5 minutes. Drain. Wash trefoil or other greens, pat dry, and chop coarsely.

    Beat eggs in a medium-sized bowl. In another bowl mix the room-temperature dashi, salt, mirin, and light soy sauce. Pour stock mixture in a thin stream into beaten egg. Mix well, but do not beat. The surface of the mixture should be free of bubbles or foam. Pass through a fine chinois. The seasoned stock mixture should be 3 times the volume of beaten egg.

    Divide the solid ingredients except trefoil (ginkgo nut, chicken, shrimp, mushroom, kamaboko, and tiny bit of yurine) between 4 porcelain serving cups. Ladle the egg stock mixture into the cups, filling them to about ½” from the top. Add chopped trefoil.

    Cover each cup with plastic wrap or foil and set in a hot steamer. Cover steamer and steam over medium heat for 15 to 20 minutes. The chawanmushi is done when a toothpick inserted in the center comes out clean. The custard should be set but still jiggle freely. The volume of the custard will not increase much. It is overdone if the top is pocked or cracked and tough looking. Makes 4 servings.

    Pork Satay

    Slice pork into 1" wide strips 4" long. Place in bowl, add all other ingredients, and mix. Knead gently for 5 minutes. Allow to marinate for 2 hours. Thread slices of pork on wood skewers and cook on grill, basting with coconut milk while grilling. Serve with peanut cucumber salad and sauce.

    Thai Peanut Sauce

    Heat coconut milk until boiling. Add red curry paste, paprika, peanut butter, garlic salt and sugar. Stir until well mixed and red color. Place in flat disk for serving.

    Cashew butter may be used instead of peanut butter. To make Cashew butter, place cashews in food processor with a small amount of oil. Blend until smooth. Add oil as necessary for proper consistency. Add salt and sugar to taste.

    Thai Cucumber Salad

    Mix together and refrigerate for 24 hours.