How To make Lung Fung Shrimps
12 Jumbo Shrimps (an oxymoron)
4 Dried Chinese Mushrooms
6 Straw Mushrooms
4 Large White Mushrooms
1 Green Onion
2 Ginger Root Slices
4 c Vegetable Oil
1 c Chicken Stock
1 t Chinese Cooking Wine
1/4 t Salt
1/2 t Sugar
1 t Soya Sauce
2 tb Oyster Sauce
1 tb Corn Starch
2 tb Water
3 dr Sesame Oil
White Pepper Shell and devein shrimps. Rinse thoroughly with cold water. Drain and pat dry. Soak the dried Chinese black mushrooms in hot water for 20 minutes. Drain and pat dry. Remove and discard stems. Cut caps into triangular pieces. Set aside. Cut straw mushrooms in half and white mushrooms into 4 slices. Set aside. Cut green onion in 2, separating the white bulb from the green stems. Cut green stems into 1 inch pieces and set aside for garnish. Cut two 1/8 inch slices of ginger root and set aside with
white bulb of green onion. In a deep saucepan, heat the oil until it browns a cube of bread in 1 minute. Do not let it smoke. Add shrimps and fry them until pink and curled. Drain and set aside. Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 - 20 seconds each. Drain and set aside with shrimps. In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil. Add slices of ginger root and white bulb of green onion. Discard any ginger root or onion that turns brown. Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce. Mix thoroughly and bring sauce to a boil. Add shrimps and the 3 kinds of mushrooms and stir until shrimps and mushrooms are well-coated with the sauce. Mix corn starch with water. Add to the shrimp mixture and cook for 1 minute. Add sesame oil and white pepper to taste. Spoon onto warm serving platter and sprinkle with green onions. Lung Fung is a restaurant in Montreal's Chinatown owned by Walter Yuen. The recipe was developed by Susan Yuen, the kitchen director. From The Gazette, 91/02/13.
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INGREDIENTS:
Shiitake Mashroom= 2
Chicken Breast= 1/2
Egg= 2
Oil= 2 tbsp
Garlic= 1 tbsp
Ginger= 1 tsp
Salt= 2 pinch
Green Chilly= 1 tbsp
Water
White pepper= 2 pinch
Aromat Powder= 1 tsp
Crushed Black Pepper= 1 tbsp
Salt
Corn Flour
Sugar= 2 pinch
Vinegar= 1 tsp
Coriander Leaves
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Achari Prawns Recipe | How To Make Achari Prawns Masala | Pickled Prawns By Smita Deo
Achari Prawns | Prawns Achari | Achari Prawns Masala | Prawns Achari Masala | Prawns Curry | Prawns Recipe | Prawns Pickle | Shrimp Recipe | Sea Food Recipe | Authentic Recipe By Smita Deo | Get Curried
Learn How To Make Prawns Curry with our chef Smita Deo.
Are you bored of the usual curries? Try this 'Achaari Prawn Masala' that is pickled with Indian spices. This prawn masala goes well with 'steamed rice and yellow dal'.
Achari Prawns Ingredients -
(Serves 4)
2 tbsp Mustard Oil
2 onion (finely chopped)
1 tsp Garlic Paste
1 tsp Ginger Paste
2 Tomatoes (boiled & puréed)
1 /4 cup Hung Curd
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
2 tsp Achari Masala Powder
500 gms Prawns (shelled & deveined)
Salt
4 Green Chillies (slit)
Coriander Leaves (chopped)
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Prawns Lung Fung Soup Recipe | लंग फंग झींगा सूप | Prawns Soup Recipe | Lung Fung Prawns Soup
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INGREDIENTS:
Oil= 2 tbsp
Garlic= 1 tsp
Mushroom= 2 tbsp
Green Chilly= 1 tsp
Prawns= 4
Water= 3 cup
Salt= 2 pinch
White pepper= 2 pinch
Aromat Powder= 1 tsp
Salt
Corn Flour= 2 tbsp
Vinegar= 2 tsp
Egg= 2
Fresh Coriander= 2 tbsp
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