Recipes (2/4)

2. Place a lettuce leaf I inch from the edge of the rice paper, making sure to leave at least 1 inch on all sides to fold. On top of lettuce leaf layer rice noodles, pickled carrots, 2 mint leaves, 2 cilantro leaves, 1 chive and 4 shrimps. Vary the amount of each component to taste. 3. Fold top and bottom edges of wrapper toward center of lettuce, forming rectangular form. Place 4 shrimps approximately midway between lettuce layer and right edge of the paper. 4. Gently begin rolling whole assembly tightly from left to right enclosing the shrimp last. Set aside and again. Rolls are best served immediately but with remain fresh for a couple of hours if they are wrapped tightly in plastic and kept at room temperature. Serve with the bean sauce in small dipping bowls. Sweet and Sour Fish Ingredients 1 pound fish fillets, such as cod, haddock, or sea bass Marinade: 1 teaspoon salt 1 large egg white 1 tablespoon cornstarch Sauce 1 cup chicken broth 1 tablespoon light soy sauce 1 tablespoon Chinese rice wine or dry sherry 2 tablespoons tomato paste 3 tablespoons red wine, white, or rice vinegar 3 tablespoons granulated sugar 1 tablespoon cornstarch mixed with 2 tablespoons water Other 4 ounces mangetout (snow peas) 1 red bell pepper 1 tablespoon ginger, finely chopped 2 tablespoons green onions, chopped diagonally 2 - 4 cups oil for deep-frying Directions 1. Rinse the fish fillets and pat dry. Cut into 2-inch squares. Add the fish to the marinade ingredients, using your fingers to mix in the ingredients and adding the cornstarch last. Marinate the fish for 15 minutes. 2. While the fish is marinating, prepare the sauce and vegetables. In a small bowl, mix together the chicken broth, soy sauce, rice wine or sherry, tomato paste, vinegar and sugar. In a separate small bowl, dissolve the cornstarch in the water. 3. Blanch the snow peas in boiling water until they turn bright green. Plunge briefly in cold water. Drain thoroughly. Cut the bell pepper in half, remove the seeds and cut pepper into cubes. 4. Heat the oil to between 360 and 370 degrees Fahrenheit. Add the marinated fish cubes. Deep-fry until they are golden brown. Remove and drain on paper towels. 5. Remove all but 2 tablespoons oil from the wok. Add the ginger and green onion and stir-fry until aromatic (about 30 seconds). Add the snow peas. Stir fry for a minute and add the red bell peppers. 6. Push the vegetables up to the sides of the wok and add the sauce in the middle. Bring to a boil. Add the cornstarch and water mixture, stirring to thicken. Serve the fish on a platter, covered with the sweet and sour sauce and vegetables Stir-fry Fish Cubes Ingredients 1 pound whitefish fillets Marinade: 1 egg white pinch of salt 1 teaspoon cornstarch Sauce 1/4 cup mushroom soaking liquid 1 teaspoon granulated or brown sugar a few drops sesame oil Salt and pepper, as desired Other: 1 red bell pepper 4 large Chinese dried mushrooms 1 large carrot 2 slices ginger 1 green onion, chopped 1 teaspoon cornstarch mixed in 4 teaspoons water Directions 1. Rinse the fish fillets and pat dry with paper towels. Cut the fish into bite-sized cubes. Mix the fish with the marinade and marinate for 25 minutes. 2. While the fish is marinating, prepare the sauce and vegetables. Cut the bell pepper in half, remove the stem and seeds, and cut into cubes. Reconstitute the dried black mushrooms by soaking in warm water until softened (about 20 minutes). Remove the mushrooms, squeeze dry, and slice. Strain the mushroom soaking broth and save 1/4 cup. Peel and slice the carrots on the diagonal. 3. In a small bowl, combine the strained mushroom soaking liquid, sugar, sesame oil and salt and pepper. Set aside. In another small bowl, dissolve the cornstarch in the water and set aside.