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.
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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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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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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.
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Sesame balls with red bean paste
Delicious Asian dish
Ingredients
Shan'shi ingredients
- 2 bottles of Shan' Shi peanut oil for frying
Additional ingredients
- 120 g glutinous rice flour
- 40 g granulated sugar
- ¼ teaspoon salt
- 80 ml boiling water
- 200 g red bean paste, chilled
- 3 tbsp white sesame seeds
preparation
Mix the sugar, glutinous rice flour and salt and make a well in the center.
Add hot water and mix well with chopsticks, then knead into a dough with your hands. If the dough is too crumbly, add a tablespoon of warm water. If it is too runny, add a teaspoon or more of gluten flour.
Cover the dough and leave to rest at room temperature for half an hour.
Meanwhile, shape the bean paste into 10 equal-sized balls.
After the resting time, shape the dough into 10 equal balls and roll out into round discs (approx. 8 cm in diameter and half a cm thick).
Fill the dough with the bean paste and roll it into a round dumpling in your hand. Then moisten all over with a few drops of water and roll in sesame seeds so that the ball is covered all over.
Heat the oil in a pan to 150°C for deep-frying and deep-fry the balls until golden brown. Keep moving and basting with hot oil. The whole process takes about 10 minutes. If a ball bursts, remove it immediately so as not to contaminate the oil.
After 10 minutes, increase the oil temperature and fry the balls for a further 5 minutes until golden brown. (The total frying time is therefore about 15 minutes).
Remove the balls and leave to cool on a rack for 10 minutes before serving.
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Cong You Bing - Spring onion pancakes with sambal olek
Delicious Asian dish
Preparation time:approx. 45 minutes
Ingredients for four people
Ingredients
Shan'shi ingredients for the filling
- Shan' Shi Sambal Olek for dipping
- Shan' Shi peanut oil
Ingredients for the batter
- 300 g flour
- 150 g hot water
- 30 ml peanut oil
- 40 ml cold water
- pinch of salt
- Flour for the work surface
- Peanut oil for coating
preparation
Knead flour with hot water, peanut oil and a pinch of salt to form a smooth dough.
Add cold water and continue kneading until the dough is uniform.
Shape the dough into a ball and cover with a damp tea towel. Leave to rest for at least 30 minutes.
Meanwhile, finely chop the spring onions.
After the resting time, knead the dough again and divide into 8 equal pieces. Shape these into balls.
Sprinkle flour on the work surface to prevent sticking. Roll out the dough into a circle about 1 mm thick and brush with peanut oil.
Spread 1-2 tbsp of the finely chopped spring onions on top, season lightly with salt and roll into a sausage.
Shape the rolled sausage into a snail and flatten with the palm of your hand. Roll out a little thinner if desired (recommended thickness: 1 mm – 1.5 cm).
Heat some peanut oil in a frying pan and fry the pancakes for about 3 minutes on each side over a low to medium heat until golden brown and crispy.
Use sambal olek for dipping.
Tip:
Soy sauce and various chili sauces
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Crispy Chili Tofu
Delicious Asian dish
Preparation time: over 30 minutes
Ingredients
Shan'shi ingredients
- 150ml Shan’ Shi soy sauce for marinating
- Shan' Shi Peanut oil for frying
- Shan' Shi Chili Sauce (hot)
Additional ingredients
- 500 g white tofu
- 6 cloves of garlic, finely chopped
- 2-3 tbsp finely chopped ginger, peeled
- 1 tsp sugar
- Potato starch for breading
Preparation
Cut the tofu into even cubes (ca. 2×2 cm).
Mix the finely chopped ginger and garlic with the soy sauce and sugar.
Place the tofu cubes in the marinade and leave to marinate well.
Heat the oil to about 170°C. If you do not have a thermometer, you can use the chopstick test. Hold a wooden stick in the oil and observe how much the oil bubbles. Strong bubbling indicates that the oil is hot enough.
Roll the marinated tofu cubes in potato starch.
Fry the breaded tofu cubes for about 3 minutes, remove and leave to cool briefly on a rack.
Continue to heat the oil and deep-fry the tofu a second time.
After the second frying, remove the tofu cubes again and leave to cool briefly on the same rack. Then toss in a bowl of sweet chili sauce. Add the chopped spring onions and sesame seeds.
The crispy tofu can be served with rice.
Tip:
If you want to eat something else instead of tofu for a change, you can replace the tofu with all kinds of meat or other vegetables.
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Eight Treasures
The Chinese recipe Eight Treasures by Shan’shi is quick to prepare. Incidentally, the number “eight” stands for wealth in China, so get to the wok!
Ingredients
Shan'shi ingredients
- 1 tbsp Shan' Shi Oyster Sauce
- 1 EL Shan' Shi Sojasauce
- Shan' Shi Chop Suey
Additional ingredients
- 1 dash Shao Hsing wine
- 2 chicken breasts
- 1 tbsp starch
- Vegetables:
- 3 garlic cloves
- 20g ginger
- green onion
- bamboo
- bell pepper
- peanuts
- 1 tablespoon of sugar
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
Preparation
Cut the spring onion into thin slices.
Peel and finely chop the ginger and garlic.
Cut the chicken into small cubes. Add the wine, starch and soy sauce and mix well.
Remove the seeds from the peppers and cut into cubes.
Fry the marinated chicken in a little wok oil until crispy.
Then set aside and fry the vegetables in fresh oil, starting with the garlic and peppers and then Chop Suey.
Fry the vegetables only briefly so that they remain crisp. At the end, add 3 tablespoons of soy sauce, 1 tablespoon of sugar and 1 tablespoon of oyster sauce.
Then return the chicken to the pan and fold in.
Serve with rice.
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Braised beef/Asian beef
Delicious Asian dish
Preparation time: 40 minutes
Ingredients
Shan'shi ingredients
- 80ml Shan’ Shi Sojasauce
Additional ingredients
- 500g beef for goulash
- 2 spring onion stalks
- 20g ginger
- 2 star anise
- 1 cinnamon stick
- 3 bay leaves
- 2 tbsp sugar
- peanut oil for frying
- 1 level tbsp potato starch
Preparation
Cut the spring onion into pieces, ca. 5cm long.
Peel the ginger and cut into slices ca. 1 cm thick.
Cut the meat into ca. 3×3 cm cubes.
Place 1-2 tablespoons of oil in a wok and heat. Add the sugar and stir until it dissolves and caramelizes slightly.
Add the meat and fry in the oil and sugar mixture until the pieces are cooked through.
Add the soy sauce, then add the spices.
Pour in half a liter of boiling water so that the meat is slightly covered.
Leave everything to simmer gently for 2.5 hours.
Then dissolve the starch in a little cold water and slowly mix into the soup while stirring.
Reduce the liquid to ca. 1/3 while boiling.
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