| I have only used dried shrimp once, in a recipe for Dan-Dan Noodles.
As I recall, the recipe called for soaking them in a bit of hot water,
then draining and chopping them up. I guess that technique would work
for just about any recipe that required them. Much like sun-dried
tomatoes, or dried mushrooms, as you mentioned.
I doubt if substituting fresh shrimp in a recipe that called for dried
shrimp would work.
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| From _The Joy of Wokking_ by Martin Yan
Chinese dried shrimp are sold in 4 or 8 ounce packages in Chinese grocery
stores. They have a strong flavor which enhances many vegetable dishes and
soups. Soak them in warm water for 30 minutes before using.
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"Braised Chicken (or Duck) with a Surprise" (Canton)
1 whole chicken or duck, 2.5 to 3 lbs. (1125g to 1350g), cleaned, dried and
boned, if desired.
3 T. (45 ml) oil
Marinade:
1 T. (15 ml) dark soy sauce
2 t. (10 ml) wine [Chinese or dry sherry]
1 T. (15 ml) sugar
1.5 t. (7 ml) salt
Filling:
.25 cup (60 ml) cooked rice
2 T. (30 ml) Virginia ham, chopped
3 T. (45 ml) diced bamboo shoot
2 T. (30 ml) frozen peas and carrots
2 T. (30 ml) dried Chinese shrimp, soaked
1 chicken [duck] liver, boiled and diced
3 medium-sized dried black mushrooms, soaked and diced
Braising Sauce:
1 cup (250 ml) soup stock
2 T. (30 ml) dark soy sauce
2 T. (30 ml) wine [Chinese or dry sherry]
1 star anise
1.5 t. (7 ml) sugar
3 slices ginger
1 stalk green onion, cut into 1" (2.5 cm) pieces
1.5 t. cornstarch solution
Method:
1. Rub marinade mixture over entire chicken [duck]. Marinate for 1 hour.
2. Heat wok with one T. oil, add filling ingredients and stir-fry for 1.5 min.
over medium-high heat.
3. Stuff chicken [duck] with filling mixture and close opening by threading
with a skewer.
4. Heat wok with 2 T. oil over medium heat. Add chicken [duck] and cook for
about 3 minutes, turning to brown all sides. Drain oil and turn chicken
[duck], breast side down, in the wok. Pour braising sauce over chicken
[duck] and cover. Reduce heat to low and braise for 45 minutes or until
tender.
5. To serve, remove stuffing and place in the center of a platter. Cut up
chicken [duck], and then reassemble it as a whole fowl in top of the stuf-
fing. Thicken .75 cup of braising sauce with cornstarch solution and pour
over chicken [duck]. This dish can be prepared ahead & reheated in the
oven.
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"Oriental Pearls" (Szechwan)
.5 cup (125 ml) short grain rice, uncooked
.75 pound (340 g) lean ground pork
2 water chestnuts, minced
2 to 3 T. (15-30 ml) dried shrimp, soaked and minced
1 stalk green onion, chopped
.5 t. (2 ml) minced ginger
2 T. (30 ml) chopped carrot
2 t. (10 ml) soy sauce
4 t. cornstarch
1 egg white
.75 t. (3 ml) sugar
.75 t. (3 ml) salt
pinch of white pepper
Method:
1. Soak rice in warm water for 1.5 to 2 hours. Drain well and set aside.
2. Mix pork with the remaining ingredients in a bowl. Form into 14 meatballs:
take a fistful of the mixture and squeeze out a meatball between your thumb
and index finger. Use a wet soup spoon to remove meatballs from your fist.
3. Roll the meatballs in the soaked rice until evenly coated. Gently press
rice into meatballs.
4. Steam over high heat for 25 to 30 minutes. Add more water to the steamer
if necessary. Serve with soy sauce, if desired. Pearls can be kept in
the refrigerator and resteamed.
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"Mandarin Style Noodles" (Peking)
.5 pound (225 g) fresh egg noodles
1.5 t. (7 ml) sesame oil
4 t. (20 ml) oil
1 T. (15 ml) dried shrimp, soaked and chopped
2 to 3 T. (30 to 45 ml) hot bean paste
.75 t. (3 ml) salt
.25 pound (112 g) ground pork
1 cup (250 ml) shredded cabbage
.5 cup (125 ml) shredded cucumber
dash of sugar
1 to 2 T. (15 to 30 ml) soup stock
Method:
1. Bring a large pot of water to a boil. Blanch fresh noodles for 1.5 minutes
in boiling water. Remove, run under cold tap water for 30 seconds, drain
well and mix with sesame oil. Set aside.
2. Heat wok with oil over high heat. Stir-fry shrimp, hot bean paste and salt
for 10 seconds; add ground pork, stirring for 1 to 1.5 minutes. Add cabbage
and cucumber, stirring for 1 minute. Add sugar and 1 T. (15 ml) of soup
stock, stirring constantly. Add remaining tablespoon of soup stock if
needed.
3. To serve, place everything, including noodles in a large bowl and mix well.
Serve hot or cold. Traditionally, this dish calls for northern style thick
noodles [Chinese].
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"Steamed Pork Dumplings" (Siu Mai) (Canton)
.5 pound (225 g) wonton wrappers, trimmed to circular shape
Filling:
.5 pound (225 g) boneless pork butt, finely minced
1 green onion, minced
.25 pound (112 ml) fresh or frozen shrimp, shelled, deveined and minced
2 to 3 T. (30 to 45 ml) chopped bamboo shoots of water chestnuts
1 T. (15 ml) soaked and minced dried shrimp
.75 t. (3 ml) salt
.5 t. (2 ml) sugar
1.5 t. (7 ml) cornstarch
dash of white pepper
dash of MSG (optional)
Method:
1. In a large bowl, combine filling ingredients and mix well. Let stand for
20 minutes.
2. Form dumplings by placing .75 T. (12 ml) of filling mixture in the center
of each wrapper, gather sides and squeeze toward the center. Continue
forming remainder of dumplings in the same way.
3. To cook, place dumplings in a bamboo steamer or in an aluminum pie pan
with many holes to allow the steam to reach the food. Steam for 10 to 12
minutes over high heat. Add water if necessary.
Remarks
* Siu Mai can be made ahead of time and stored in the refrigerator or freezer;
cover with plastic wrap to avoid dehydration. When ready to use, steam for
12 to 14 minutes over high heat. Steam 3 to 4 minutes longer if frozen.
* Before placing wrapped Siu Mai in bamboo steamer or pie pan, lightly grease
surface to prevent dumplings from sticking.
* Dumplings can be steamed, then stored in the freezer. Resteam when ready to
serve.
Steve
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