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Conference turris::cooks

Title:How to Make them Goodies
Notice:Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:FUTURE::DDESMAISONSec.com::winalski
Created:Tue Feb 18 1986
Last Modified:Thu Jun 05 1997
Last Successful Update:Fri Jun 06 1997
Number of topics:4127
Total number of notes:31160

2494.0. "Sauce for Hunan Sliced Jumbo Shrimp ?" by TARKIN::BOUTOTTE () Thu Jul 05 1990 10:00

    I'm looking for a recipe or even a possible idea of ingredients for the
    sauce from the Hunan Sliced Jumbo Shrimp dish served at the Yangtze
    River restaurant in Littleton, MA.  My husband and I have been trying
    to reproduce it without too much luck.  It's a very light, thin sauce
    that is kind of buttery in taste.  It has a very subtle taste of
    chicken/seafood/butter but is almost transparent in color.   I imagine
    it has a chicken stock base ... we've tried adding clam juice, butter,
    a bit of cornstarch or flour.  A few times its come close but we can't
    seem to get the proportions right. 
    
    Does anyone have a recipe out there either from a Chinese recipe book
    or something similar they've concocted ??  Any help or suggestions
    appreciated !!!
    
    Thanks !
    
    Diane
T.RTitleUserPersonal
Name		DateLines
2494.2Ingredients have potential !TARKIN::BOUTOTTEThu Jul 05 1990 13:4112
     I just came back from the library at lunchtime and although I didn't
     find any Hunan Sliced Jumbo Shrimp recipe, I did find a few other
     sauces that had potential.  One I recall had chicken broth as the base
     and was thickened with tapioca starch(?).  Fish sauce ?  I've never
     heard of it ... might be a good time to stop into Joyce Chen's to
     check out some ingredients.  The ingredients you mentioned are
    possibilities.  Looks like its back to the experimental kitchen.
    
    Thanks for the input !
    
    Diane
2494.4BRABAM::PHILPOTTCol I F 'Tsingtao Dhum' PhilpottFri Jul 06 1990 07:4437
While fish sauce was a common ingredient in the cuisine of the old Roman Empire
today it is common only in Indo-China.

I doubt it would be a "proper" ingredient in Hunan cuisine (Szechuan perhaps
because of ethnic ties between the aboriginal Dai of Szechuan and the Tai
of Indo China).

The following is Madhur Jaffrey's recipe for a Japanese sauce called Tonkatsu
Sosu that can be used with any meat, fried chicken or fish...

ingredients:

	1/2 teaspoon mustard powder
	4 tablespoons tomato ketchup
	4 teaspoons sake
	4 teaspoons shoyu (Japanese soy sauce)
	4 teaspoons Worcestershire sauce
	4 teaspoons sugar
	4 teaspoons distilled white vinegar
	1/4 teaspoon ground allspice
	dash ground cloves.

Method:

Put mustard in a small bowl, add 4 teaspoons hot water and mix thoroughly. 
Add remaining ingredients and mix.

serves 4-6

Note:

the ingredients sound western, but remember that ketchup is a Asian word for 
an Asian sauce, and that [western] tomato ketchup may well have been an attempt
to replicate the kind of sweet and sour sauces found in the east.

Worcestershire sauce, contains, amongst other things tamarind. It is quite
definately an attempt to reproduce an Indian flavour.