Kimchi Potato Pancakes
Ingredients for 2 people
Ingredients
Shan'shi ingredients
- Shan’shi Peanut Oil or Wok Oil for frying
- Shan’shi Wok Sauce
- Shan’shi rice vinegar
Other ingredients
- 4 mealy potatoes
- 200 g kimchi
- 4 spring onions
- Salt
- Pepper
- 1 tsp starch
- Peanut oil or wok oil for frying
- Wok sauce
- Rice vinegar
- Sour cream
- Chives
Preparation
Prepare the Potatoes:
- Grate the potatoes into fine strips and lightly salt them, letting them sit for 15 minutes.
- Squeeze out the liquid using a cloth.
Prepare the Kimchi:
- Drain the kimchi to remove some of the liquid.
- Chop finely.
Prepare the Mixture:
- Mix the kimchi, grated potatoes, chopped spring onions, salt, pepper, and 1 tsp of starch well in a bowl.
Fry the Pancakes:
- Heat oil in a pan.
- Add the potato mixture to the pan and form into several small pancakes or one large pancake.
- Fry on both sides over medium heat for about 5-7 minutes until golden brown and crispy.
Prepare the Garnish:
- Mix sour cream with finely chopped chives and salt to taste.
Serve:
- Place the finished pancakes on plates.
- Drizzle with some wok sauce and rice vinegar and garnish with the chive sour cream.
Weitere köstliche Rezepte aus China
Gamil Guksu
This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.
Pad Kra Pao
Zutaten für 2 Personen
Ingredients
Shan'shi ingredients
- 1 tbsp Shan’shi Oyster Sauce
- 1 tbsp Shan’shi Soy Sauce
- Shan’shi Peanut oil for frying
Other ingredients
- 4 garlic cloves, finely chopped
- 2-3 shallots, finely chopped
- 1-2 (or more) birdseye chilies, to taste
- 400 g ground pork
- 1 tbsp fish sauce
- 1-2 tsp dark soy sauce
- 2 tbsp water
- 2 tsp brown sugar
- 1 bunch Thai basil
- 2-4 eggs
Preparation
Preparation:
- Pound the garlic cloves, chilies, and shallots into a fine paste.
- Mix all the liquid ingredients (oyster sauce, fish sauce, light soy sauce, water) with sugar in a bowl.
- Wash the Thai basil and pick the leaves.
Frying:
- Heat peanut oil in a pan and fry the prepared paste until the aromas are released.
- Add the ground pork and fry thoroughly, breaking it apart as it cooks.
Add Sauce:
- Mix the prepared sauce into the meat.
- Add the Thai basil and stir until it wilts.
Fry Eggs:
- In a separate pan, fry the eggs sunny-side up.
Serve:
- Serve the Pad Krapao with rice and place the fried egg on top.
Weitere köstliche Rezepte aus China
Gamil Guksu
This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.
Soba Noodles with peanut sauce
Ingredients for 2 servings
Ingredients
Shan'shi ingredients
- 2 tbsp Shan’shi Soy Sauce
- 2 tbsp Shan’shi Rice Vinegar
- 1 tbsp Shan’shi Sesame Oil
- Shan’shi Peanut Oil for frying
- 2 packs Shan’shi Soba Noodles
Other Ingredients
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 150 ml lukewarm water
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- Crispy chili oil to taste
- 4 small cucumbers, cut into thin strips
- 2 garlic cloves, sliced
- Cilantro or spring onions
- Peanut oil for frying garlic
- 2 packs soba noodles
Preparation
Cook the Noodles:
- Cook the soba noodles according to the package instructions and rinse with cold water. Set aside.
Prepare the Sauce:
- Mix all the sauce ingredients (peanut butter, soy sauce, lukewarm water, rice vinegar, sugar, sesame oil, crispy chili oil) in a bowl, possibly using an immersion blender for a smooth consistency.
- Taste and adjust seasoning, then set aside.
Prepare the Toppings:
- Cut the cucumbers into thin strips.
- Fry the garlic slices in oil over low heat until golden brown.
- Prepare cilantro or spring onions for garnish.
Serve:
- Mix the cooked and rinsed noodles with the prepared sauce.
- Arrange the toppings as desired on the noodles.
Weitere köstliche Rezepte aus China
Gamil Guksu
This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.
Orange Chicken with Rice
Ingredients
Shan'shi ingredients
- 2 tbsp Shan'Shi Soy Sauce
- 2 tbsp Shan'Shi Rice Vinegar
- Peanut oil for frying
- 1 tbsp Shan'Shi Oyster Sauce
Other ingredients
- 6 boneless chicken thighs
- 2 tbsp Shan‘shi soy sauce
- Zest of one orange
- 2 tbsp Shaoxing wine
- ½ tsp white pepper
- A bit of water
- Potato starch
- Shan’shi peanut oil
- ½ cup fresh orange juice
- ½ cup chicken broth
- 2 tbsp Shan’shi rice vinegar
- 1 tbsp Shan’shi oyster sauce
- 1-2 tsp sugar
- 3 garlic cloves, finely chopped
- 1-2 tbsp ginger, peeled, finely chopped
- About 1 tsp potato starch mixed with cold water (to thicken the sauce)
- Sesame seeds
- Spring onions
Preparation
Marinate the Chicken:
- Cut the boneless chicken thighs into bite-sized pieces and marinate them in a mixture of soy sauce, orange zest, Shaoxing wine, white pepper, and water. Let it sit for at least 30 minutes.
Fry the Chicken:
- Coat the marinated chicken in potato starch until fully covered.
- Heat enough peanut oil in a wok or deep pot and fry the chicken. Fry once, then remove and let it cool slightly. Fry a second time for extra crispiness.
Prepare the Sauce:
- Mix all the liquid ingredients for the sauce (orange juice, chicken broth, rice vinegar, oyster sauce) in a bowl.
- Heat some oil in a wok and briefly sauté the garlic and ginger.
- Add the prepared sauce and bring to a boil. Thicken with the potato starch dissolved in water
Combine Chicken with Sauce:
- Add the twice-fried chicken to the finished sauce and mix until well-coated.
Serve:
- Arrange the orange chicken on a plate and garnish with sesame seeds and spring onions.
- Serve with rice.
Weitere köstliche Rezepte aus China
Gamil Guksu
This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.
Spicy Udon Noodles
Ingredients for 2 people
Ingredients
Shan'shi ingredients
- 2 tbsp Shan’shi Peanut Oil
- 1 tsp Shan’shi Sambal Oelek
- A dash of Shan’shi Soy Sauce
- 2 packs Shan’shi Udon Noodles
Other ingredients
- 2 tbsp Shan'Shi peanut oil
- 200 g mushrooms, sliced
- 4 garlic cloves, finely chopped
- 1 tbsp Shan'Shi rice vinegar
- 150 ml heavy cream
- 1-2 tsp gochujang
- 1 tsp sambal oelek
- 1 tsp sugar
- A dash of soy sauce
- 2 packs Shan'Shi udon noodles
- BBQ seaweed flakes
- Sesame seeds
Preparation
Prepare the Noodles:
Cook the udon noodles according to the package instructions, drain, and set aside.
Sauté the Mushrooms:
Heat the peanut oil in a pan and sauté the mushroom slices until they turn slightly brown and develop a roasted aroma.
Add Aromatics:
Add the finely chopped garlic cloves to the mushrooms and sauté briefly.
Prepare the Sauce:
- Deglaze with 1 tbsp rice vinegar and add 150 ml heavy cream.
- Stir in gochujang and sambal oelek.
- Add 1 tsp sugar and a dash of soy sauce to taste.
Combine Noodles with Sauce:
Mix the cooked udon noodles well with the sauce.
Serve:
Divide the noodles onto plates and garnish with BBQ seaweed flakes and sesame seeds.
More delicious recipes from China
Gamil Guksu
This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.
Soba Noodle Salad with Edamame
Ingredients
Shan'shi ingredients
- Shan'Shi Soba noodles
- Shan'Shi Sesame oil
- Shan'Shi Shiitake Topping Shanghai Style
- Shan'Shi Peanut oil
- Shan'Shi Rice vinegar
- Shan'Shi Soy sauce
For the salad
- 2 rolls Shan’shi soba noodles
- 1 tbsp Shan’shi sesame oil
- iglo edamame
- 150 g fresh shiitake mushrooms
- Salt
- Shan’shi peanut oil for frying
- Spring onions, finely chopped
- ½ jar Shan’shi Shiitake Toppings Shanghai Style
- 1-2 garlic cloves, peeled and finely chopped
For the dressing
- 1 tbsp Shan’shi sesame oil
- 1 tsp ginger (peeled and grated)
- 2 tbsp Shan’shi rice vinegar
- 3 tbsp Shan’shi soy sauce
- 1 tsp honey (vegan alternative: 1 tsp sugar)
- 1-2 tsp crispy chili oil, to taste
Preparation
Prepare the dressing:
Mix all the dressing ingredients (sesame oil, grated ginger, rice vinegar, soy sauce, honey, crispy chili oil) in a bowl and set aside.
Prepare the Shiitake mushrooms:
Clean the shiitake mushrooms and halve or quarter large pieces.
Prepare the Soba-Noodles:
- Cook the soba noodles according to the package instructions, then toss with 1 tbsp sesame oil and set aside.
- Cook the Edamame:
- Cook the edamame according to the package instructions.
Sautè the mushrooms:
Sauté the shiitake mushrooms in some oil with the garlic until they develop a nice crust and roasted aromas. Set aside.
Assemble the Salad:
- Toss the soba noodles with the prepared dressing and mix in the Shiitake Toppings Shanghai Style from the jar.
- Add the cooked edamame and spring onions.
- Garnish with the sautéed shiitake mushrooms.
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Kung Pao Shrimp
Ingredients
Shan'shi ingredients
- Shan'shi soy sauce
- Shan'shi Peanut oil
- Shan'shi Rice vinegar
Ingredients for the Sauce
- 1 1/2 tbsp Shan’shi soy sauce
- 1 tbsp Shan’shi rice vinegar
- A splash of water
- 1 tsp sugar
- 1 tsp potato starch
- 1/2-1 tsp Szechuan pepper powder
Ingredients for the Shrimp
- 2 packs Iglo king prawns
- ½ tsp potato starch
- Shaoxing wine
- A pinch of salt
- White pepper
- 1 tbsp Shan’shi peanut oil
Other ingredients
- 3 garlic cloves, finely chopped
- 1 tbsp ginger, finely chopped
- 3-5 dried red chilies, deseeded and roughly chopped
- 2-3 spring onions, roughly chopped
- 3 tbsp peanuts, roasted and unsalted
- Peanut oil
preparation
1. Prepare the shrimp:
Thaw the shrimp according to package instructions and pat dry.
Marinate with Shaoxing wine, a pinch of salt, white pepper, and 1 tbsp peanut oil. Add the potato starch just before cooking.
2. Prepare the sauce:
Mix the ingredients (soy sauce, rice vinegar, water, sugar, potato starch, Szechuan pepper powder) for the sauce in a bowl.
3. Sauté the shrimp:
Heat a wok on high, add some oil, and sauté the shrimp until they turn slightly pink. Remove and set aside.
4. Sauté the vegetables:
Sauté the garlic, ginger, chilies, and spring onions over medium heat.
5. Add the shrimp and sauce:
Turn up the heat and add the shrimp back into the wok.
Add the sauce, which should thicken quickly, and finally mix in the peanuts.
More delicious recipes from China
Gamil Guksu
This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.
Salmon with sticky soy sauce
Ingredients
Shan'shi ingredients
- 4 tbsp Shan'Shi soy sauce
- 1 tsp Shan'Shi sesame oil
- Shan'Shi peanut oil orwok oil
Additional ingredients
- 3 salmon fillets, each about 3 fingers wide
- 1 cup of rice
- 20g ginger
- 4 cloves of garlic
- 2 tbsp honey
- chili pepper
- coriander
- Juice of ½ lime
- Zest of 1 lime
- A little potato starch to thicken
preparation
Sprinkle both sides of the salmon fillet with sea salt flakes.
Peel and finely chop the garlic. Fry well in a little oil.
Deglaze with lime juice, then add the soy sauce. After a short time, add the honey.
Add 50ml water and about 2 tablespoons of starch dissolved in water. Bring to the boil briefly.
Heat a little oil and place the fillets skin side down in the pan. Fry until the skin is crispy, then turn once.
Serve the salmon on a bed of rice and generously pour over the sauce.
Garnish with coriander leaves and thinly sliced chili.
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This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.
Chinese fish
Delicious Asian dish
Ingredients
Shan'shi ingredients
- 5 tbsp Shan'Shi peanut oil
- 2-3 tbsp Shan'Shi soy sauce
Additional ingredients
- 600 g sea bass, well scaled
- 2-3 spring onion stalks
- 20 g ginger, peeled
- 1 small red chili pepper
- A little brown sugar
preparation
Cut the spring onion, ginger and chili into very fine thin strips, which should be 2-4 cm long depending on the vegetables.
Put the chopped vegetables aside in a bowl of ice water (water with ice cubes).
Slice the fish so that the back is facing upwards and the inside is facing downwards.
Now steam the fish for about 8 minutes This can be done either in a steamer or in a pan with a steamer insert. Alternatively, you can heat water in a pan, place a bowl upside down in it and then place a heat-resistant plate with the fish on top. (It is important that the lid still fits for steaming)
After steaming, remove the fish and remove the excess liquid from the plate, or wipe dry.
Remove the vegetables from the bowl and dry them lightly on kitchen paper, then place them on top of the fish.
Heat the peanut oil in a pan and carefully pour over the fish and vegetables.
Mix the soy sauce with a little sugar and pour over the fish.
Optionally serve with chili oil from the recipe (see chili oil recipe).
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Gamil Guksu
This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.
Crispy prawns in coconut panko breadcrumbs with sweet chili sauce
Delicious Asian dish
Preparation time: 30 minutes
Ingredients for four people
Ingredients
Shan'shi ingredients
- Shan' Shi peanut oil
- Shan' Shi Chili Sauce - sweet
Additional ingredients
- Prawns
- 3-4 eggs
- Approx. 100 g panko (Japanese breadcrumbs)
- Flour
- 50 g grated coconut
- Salt
- Lime
preparation
Devein and peel the prawns, leaving the tail fin on.
For the breading, whisk the eggs and mix the grated coconut with the panko (the ratio of grated coconut to panko should be 1:2) and salt to taste.
First coat the prawns in flour, then dip them in the beaten egg and finally roll them in the coconut-panko mixture and press down firmly.
Heat the peanut oil in a pan and deep-fry the breaded prawns until golden brown.
Drain the crispy prawns on a paper towel or a wire rack.
Serve the crispy coconut prawns with sweet chili sauce for dipping and fresh lime wedges.
More delicious recipes from China
Gamil Guksu
This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.
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