Lachs mit Sticky Sojasauce

Salmon with sticky soy sauce

Salmon with sticky soy sauce

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

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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by awirnsberger

Chinesischer Fisch

Chinese fish

Chinese fish

Delicious Asian dish

Ingredients

Shan'shi ingredients

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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by awirnsberger

Knusprige Garnelen mit Kokos-Panko Panier

Crispy prawns in coconut panko breadcrumbs with sweet chili sauce

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

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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by awirnsberger

Sesambällchen mit roter Bohnenpaste

Sesame balls with red bean paste

Sesame balls with red bean paste

Delicious Asian dish

Ingredients

Shan'shi ingredients

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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by awirnsberger

Cong You Bing – Frühlingszwiebel “Pancakes” mit Sambal Olek

Cong You Bing - Spring onion pancakes with sambal olek

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

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.

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Tip:

Soy sauce and various chili sauces

More delicious recipes from China

by awirnsberger

Crispy Chili Tofu mit Reis

Crispy Chili Tofu

Crispy Chili Tofu

Delicious Asian dish

Preparation time: over 30 minutes

Ingredients

Shan'shi ingredients

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.

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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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by awirnsberger

Teller mit 8 Schätzen und einer Schüssel Reis

Eight Treasures

Eight Treasures

CHINA

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

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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by shanshi

Teller mit geschmorten Rindfleisch und einer Schale mit Reis

Braised beef/Asian beef

Braised beef/Asian beef

Delicious Asian dish

Preparation time: 40 minutes

Ingredients

Shan'shi ingredients

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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by awirnsberger

Glas mit Chiliöl

Chili oil (vegan)

Chili oil

This homemade chili oil adds a spicy crunch to any dish.

Preparation time: 40 minutes

Ingredients

Shan'shi ingredients

Additional ingredients

  • 3 pieces of star anise
  • 2 bay leaves
  • 1 cinnamon stick
  • 3 tbsp Szechuan pepper
  • 2 shallots
  • Garlic clove, crushed
  • Approx. 250 ml peanut oil or more
  • 100 g Szechuan chili flakes
  • 1-2 tsp salt
  • 1 tsp sugar

Preparation

Heat the peanut oil to 120°C with the spices and peeled and halved shallots. Then deep-fry for approx. 30 minutes, watching carefully.

Meanwhile, place the chili flakes in a heatproof bowl.

Heat the oil briefly and pour through a sieve into the chili flakes. It should bubble vigorously.

Allow to cool slightly and season with sugar, salt and soy sauce.

The oil can now be kept in the fridge for several months and can be eaten with a wide variety of dishes.

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Tip:

Optionally, other spices can be added, for example garlic or sesame oil.

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by c21nmd

Foto von Lion Head

Lion's Head

Lion's Head

You can enjoy these pork meatballs on any day of the year. The meatballs get their name from their shape, which resembles a lion’s head. Lions are a very auspicious symbol in Chinese culture and stand for prosperity, power and strength.

Preparation time: over 30 minutes

Ingredients for 6 meatballs

Ingredients

Shan'shi ingredients

Additional ingredients

  • 600 g minced pork
  • 10 leaves chinese cabbage (Napa)
  • 100 ml chinese Shaoxing cooking wine (if not available, replace with cooking sherry)
  • 30 g shiitake mushrooms (sliced) (if fresh mushrooms are not available, dried mushrooms can be used by soaking them in water for 30 minutes and then squeezing them out)
  • 30 g spring onions (chopped)
  • 1 tbsp ginger
  • 1 tbsp garlic
  • 300 g corn starch
  • 1 egg white
  • 2 tsp. salt
  • 2 tbsp sugar

Preparation

Place the minced pork in a bowl with the garlic, spring onions, oyster sauce, 1 tbsp wok sauce, 1 tsp sesame oil, 50 g cornstarch, 1 tsp salt, 1 tbsp sugar and 1 egg white. Mix well with your hands until the mixture has a paste-like consistency. Use this paste to form your Lion’s Head meatballs. Traditionally, they are quite large, so prepare each meatball with a handful of paste, work it until it is firm and round, then toss it in the cornstarch until it is fully coated.

Fry them in the pan until they are golden brown and set aside.

Heat a pan over a medium heat and add the wok oil, garlic, ginger and shitake mushrooms and cook for one minute. Add cabbage leaves. Put the balls into the pot, add water, 1 tbsp sugar, 1/2 tsp salt and 1 tbsp wok sauce, cover with a lid and simmer for 3 minutes. Add the Shaoxing wine and cook for 10 minutes over a medium heat, then reduce the heat and cook for a further ten minutes.

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Tip :

Don’t forget to serve your lion’s head meatballs with a bowl of hot rice.

More delicious recipes from Nissara

by c21nmd