David Hewitt - Visions of the Orient
Visions of the Orient
David Hewitt
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La Belle Cuisine - More Main Dish Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."


Chinese-Style Shrimp, Celery and Ginger Pancakes with Soy-Ginger Dipping Sauce




"Cooking is at once one of the simplest and most gratifying of the arts,
but to cook well one must love and respect food."
- Craig Claiborne

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Friday, November 10, 2006

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  Darrel Moss - Ginger Jar Arrangement
Ginger Jar Arrangement
Darrel Moss
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Chinese-Style Shrimp, Celery and Ginger Pancakes with Soy-Ginger Dipping Sauce
Bon Appetit May 1987

1/2 pound uncooked small shrimp, peeled, deveined
and halved lengthwise
1 tablespoon minced peeled fresh ginger
2 teaspoons soy sauce
1 teaspoon oriental sesame oil
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup 1-inch celery julienne
1/4 cup minced green onions
1 tablespoon slivered peeled, fresh ginger
1 1/2 teaspoons peanut oil
Freshly ground pepper
2 tablespoons peanut oil (for frying)
Soy-Ginger Dipping Sauce (recipe follows)

Thoroughly combine shrimp, fresh ginger, soy sauce and sesame oil in
large bowl. Chill 1 to 4 hours.
Sift flour, baking powder and salt into large bowl. Make well in center and add eggs. Mix until smooth. Stir in shrimp with marinade, celery, green onions, slivered ginger and 1 1/2 teaspoons peanut oil. Season with pepper. Heat 1 tablespoon peanut oil in griddle or heavy large skillet over medium-high heat. Ladle batter onto griddle by scant 2 tablespoonfuls. Cook until bottoms are brown, about 2 minutes. Turn, gently pressing pancakes with spatula to flatten, and cook until second sides are golden brown and pancakes are cooked through, 1 to 2 minutes. Transfer to heated platter. Repeat with remaining batter, adding more oil to skillet as necessary. Serve, passing sauce separately. Makes about twelve 3-inch pancakes.

Soy-Ginger Dipping Sauce

1/4 cup soy sauce
1/4 cup thinly sliced green onions
1 tablespoon balsamic or red wine vinegar
1 teaspoon oriental sesame oil
1 teaspoon minced peeled fresh ginger

Mix all ingredients in small bowl. Makes about 1/2 cup.

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