Steamed fish head with fermented black beans

Steamed fish head with fermented black beansFish head is typical food on a Chinese dining table. The myriad of spices and seasoningingredients removes any trace of fi shiness, and makes this a satisfying dish Ingredients – Fish head 1, about 600 g (1 lb 52/5 oz)– Fermented black beans 1 heaped Tbsp– Potato starch 10 g (1/3 oz)– Shredded ginger 10 g (1/3 oz)– Shredded spring onion (scallion) forgarnishing– Shredded red chilli for garnishingSeasoning– Chu hou sauce 20 g (2/3 oz)– Guilin chilli sauce 20 g (2/3 oz)– Oyster sauce…

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Blossom dumplings

Blossom dumplings The method for making blossom dumplings is similar to preparing har kow. Made to mimic fl ower blossoms, these savoury seafood dumplings look as good as they taste. Ingredients Makes about 40 piecesSeafood paste (see page 110) 320 g(111/3 oz)Blossom dumpling skinWheat starch 200 g (7 oz)Potato starch 80 g (24/5 oz)Boiling water 200 ml (10 fl oz / 11/4 cups)Shortening or vegetable oil about 1/4 tspFrozen mixed vegetables (peas, cornkernels and carrots) for garnishing Instructions Step 1: Prepare the skin. Pour wheat starch into a mixing bowl.Add…

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Har Kow

Har Kow with these dainty parcels are essentially prawn dumplings. It takes some practice to get the correct texture and thickness for the skin, which should be thin enough such that it isnot too chewy or doughy, but thick enough so that it doesn’t break easily when held by chopsticks. Ingredients Makes about 40 pieces– Seafood paste (see page 110) 320 g(111/3 oz)Har kow skin– Wheat starch 200 g (7 oz)– Boiling water 300 ml (10 fl oz / 11/4 cups)– Potato starch 80 g (24/5 oz)– Shortening or vegetable…

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