Almond biscuits recipe

Yield: 45 biscuits

Ingredients:

• 2 1/2 cups all−purpose flour
• 2 tsp baking powder
• 1/2 cup margarine or butter
• 1 cup granulated sugar
• 1 egg
• 1 tsp. almond essence
• blanched almonds for decoration
• beaten egg for glazing

Directions:

1. Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough.
2. Form the mixture into balls about 1 − 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg.
3. Bake in a moderate oven (350° F / 180°C) for 20 minutes or until golden. Cool on a wire rack.

Bean sprout salad recipe

Ingredients:

• 2 tbsps. sesame seeds
• 1 lb. fresh bean sprouts thoroughly washed and drained
• 3 garlic cloves, peeled and minced
• 2 medium scallions, trimmed & minced
• 1 − 1" cube ginger, peeled and minced
• 2 tbsps. sesame oil
• 1/3 cup soy sauce
• 2 tbsps. cider vinegar
• 1 tbsp. Mirin (sweet rice wine)
• 2 tsp. light brown sugar
• 1 tsp. spicy sesame oil

Directions:

1. Preheat oven to 300°F. Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12 to 16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored in an airtight container.
2. Place the bean sprouts in a large heatproof bowl and set it aside.
3. In a medium size skillet set over moderately low heat, stirfry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp and fragrant.
4. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid.
5. Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours. Toss again before serving.

Cantonese roast duck recipe

Serves 8

Ingredients:

3-4 lbs. duck
2 tsps Chinese Five spice powder
2 tsps Salt
1 star anise or 1 tsp. anise powder
1 tsp. sugar
1 tsp. maltose or clear honey
5 tsps water

Directions:

1. Prepare the duck by cutting off the flights and removing the oil sac under the tail.

2. Mix the five spice powder, salt, star anise and sugar together and place inside the duck. Sew the vent up very securely.

3. Pour a kettle of boiling water over the duck, then dry it.

4. Boil the 5 tsps water with the maltose to make a thin syrup. Paint the outside of the duck with the syrup. Hang the duck in airy place for 4 to 6 hours. The duck does not need sun, only wind.

5. When the duck is dry, hang it in a hot oven (400°F, gas 6) with a drip tray underneath for 15 minutes. Then reduce the oven temperature to 375°F, Gas 5. Continue cooking for another 45 to 60 minutes, depending on the size of the bird. (Allow 15 minutes per 1 lb and 15 minutes extra.)

6. Leave the duck to cold before serving, and carve it. This duck can be served as one dish in a family meal; alternatively a few pieces of duck on a bowl of hot rice makes a light lunch or snack.

Fortune cookies recipe

Ingredients:

8 ounces all-purpose flour
2 tablespoons cornstarch
4 ounces sugar
1/2 teaspoon salt
4 ounces vegetable oil
4 ounces egg whites
1 tablespoon water
2 teaspoons vanilla extract

Directions:

In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until smooth consistency.
Write your own "Fortune" on a piece of paper 2 1/2" by 1/2". Prepared oven to 300:F. Scoop a tablespoon of cookie batter and spread evenly into a 4" circle on a well greased baking sheet. Bake cookie for about 14 minutes or until lightly golden brown. Remove one cookie at a time from the oven. You have about 15 seconds working time before the cookie hardens.
Place the "Fortune" in the middle of the cookie. Shape the cookie by folding it in half and grasp both ends. Place the finished cookie in a muffin pan with the ends down to hold it unique shape.

Garlic chicken recipe

Ingredients:

4 boneless, skinless chicken breast halves
1 egg white
1 tablespoon cornstarch
1 tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic
2 tablespoons vegetable oil
Hot cooked rice

SAUCE

1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 tablespoon water
2 tablespoons dry white wine or sherry
2 tablespoons soy sauce

Directions:

Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 Tbsp cornstarch and 1 Tbsp wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.

Pork with Broccoli in Oyster Sauce recipe

1 teaspoon sugar
1 tablespoon cornstarch
1 teaspoon MSG (optional)
1/4 cup oyster sauce
1/2 cup chicken stock
2 cups sliced lean pork (about 1 pound)
1 bunch (about 2 pounds) fresh brocolli, sliced
2 slices ginger, shredded
1 clove garlic, minced
1/4 cup vegetable oil
1/8 teaspoon salt
1/4 cup water

Mix together first five ingredients and set aside.
Heat wok or pan until hot and dry. Add the oil, then the salt.
Turn heat to medium. Add the ginger and the garlic and fry until
golden brown. Turn heat to high. Add the pork and fry until outside
is lightly browned. Add the broccoli and stir-fry for 3 minutes.
Add the water, cover, and cook for 4 minutes. Pour in reserved
sauce mixture; stir while cooking until gravy thickens. Turn heat
down to low, cover, and cook for 2 minutes more. Place in covered
serving dish until ready to serve.

Orange beef recipe

1 pound lean sirloin steak, cut into thin strips
juice of an orange
zest of an orange, grated
1 tablespoon soy sauce
1 teaspoon cornstarch
1 inch piece of fresh ginger root, peeled and finely chopped
2 teaspoon sesame oil
1 large carrot, julienne
2 scallions or green onions, thinly sliced
3 to 4 cups cooked rice noodles or boiled white rice to serve

Place the beef strips in a small bowl with the grated orange rind and orange juice. You'll get the most juice out of your orange if you roll it a few times on the counter, before squeezing. Cover and marinate for at least a half hour, stirring from time to time. Meanwhile, prepare as directed on the manufacturer's packaging the rice noodles or white rice that will be served as a base for your stir fried orange beef. Drain the marinade from the meat and reserve. Mix the meat with the soy sauce, cornstarch, and ginger. Heat the sesame oil in a wok or heavy skillet over medium high heat. When the oil is hot, add the beef strips and stir fry for about a minute, or until they are lightly colored. Add the julienne carrot and stir fry for another 3 minutes. Stir the sliced scallions into the mixture in the wok and cover with the reserved orange marinade. Cook over medium heat until the sauce is boiling and begins to get thick and glossy. Serve the stir fried beef immediately over a bed of rice noodles or cooked white rice on a serving platter. Offer soy sauce on the side for additional seasoning.

Sesame chicken recipe

Ingredients

Fresh Chicken Meat 250 g
White Bread 4 pcs
Mashed Onion 4 tbsp
Fried Sesame some
Sauce Salad Dressing 4-5 tbsp
Minced Celery 2 tbsp
Minced Onion 1 tbsp

Seasoning

Egg 1 pc
Sugar 1/2 tbsp
Salt 1 tbsp
Cornflour 1 tbsp
Pepper some
Sesame Oil some

Steps

Mix salad dressing with minced celery and onion, serve in saucer
Cut bread into circle shape in 30mm diameter by cutter
Minced chicken meat, and marinated with seasoning
Stir fry onion until fragrant, dish up and add into chicken, mix well
Spread chicken on bread, coated with sesame
Heat plenty of oil, deep fry chicken in middle heat until golden
Dish up, serve with salad sauce

Mandarin pancakes recipe

Ingredients:

• 2 cups flour
• 3/4 cup boiling water
• 2 tbsps. sesame oil

Directions:

1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork until dough is evenly moistened. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30 minutes.
2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal pieces. Roll each piece into a ball, then flatten slightly into a pancake. Brush top of each pancake with a light coating of sesame oil.
3. Place 1 pancake on top of a second pancake, oiled sides together. With a rolling pin, roll to make a circle 6 inches in diameter. Stack and roll remaining pairs of pancakes the same way. Cover with a damp cloth to prevent drying.
4. Place a nonstick frying pan over medium heat until hot. Add 1 pair of pancakes and cook, turning once, until lightly browned and bubbles appear on the surface, about 2 minutes on each side. Remove from pan and separate into 2 pancakes while still hot. Stack cooked pancakes on a plate while cooking remaining pairs of pancakes.
5. Serve pancakes hot. If making ahead, reheat pancakes in a microwave oven or wrap in a clean dish towel and steam in a bamboo steamer for 5 minutes.

Empress chicken wings recipe

Ingredients for 4 servings:
1 1/2 lb Chicken Wings
3 tb Soy Sauce
1 tb Dry Sherry
1 tb Minced Fresh Ginger Root
1 Clove Garlic, Minced
2 tb Vegetable Oil
1/3 c Cornstarch
2/3 c Water
2 Green Onions And Tops, Cut -Diagonally Into Thin Slices
1 ts Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips (or save for stock). Combine soy sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken. Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken; reserve marinade. Heat oil in large skillet over medium heat. Lightly coat chicken pieces with cornstarch; add to skillet and brown slowly on all sides. Remove chicken; drain off fat. Stir water and reserved marinade into same skillet. Add chicken; sprinkle green onions and slivered ginger evenly over chicken. Cover and simmer for 5 minutes, or until chicken is tender. Typed by Syd Bigger.

Fried won tons recipe

1 pound won ton skins
1/2 pound fresh ground pork
1/2 pound fresh prawns
4 dried mushrooms, soaked for 2 hours
8 water chestnuts, finely chopped
2 stalks green onions, finely chopped
2 small eggs, beaten
1/4 teaspoon pepper
1 1/2 teaspoons salt

Shell and devein prawns. Mince fine. Stem mushrooms and mince caps. Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings. Place won ton squares on working surface so corners face up, down, left and right. Place 1 teaspoon filling in the center of each skin. Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner. Press to seal. Moisten left corner and bring right corner to meet it. Press to seal. Heat 4 cups oil in wok. Fry wrapped won ton until golden about 2 minutes. Turn over once. Drain and serve hot.

Lo mein recipe

1/4 cup soy sauce
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil
1/2 teaspoons garlic powder
1/2 teaspoon ground ginger
1 pound boneless, skinless chicken breasts, cut in thin strips
2 tablespoons vegetable oil
1 1/2 cups small broccoli flowerets (fresh or frozen)
1 large onion, cut into wedges
1/2 small red bell pepper, cut in thin strips
1/2 small yellow bell pepper, cut in thin strips
8 ounces fresh mushrooms, sliced
1 cup cold water
2 tablespoons cornstarch
1 teaspoon chicken base or bouillon
1/2 pound spaghetti or linguine, cooked
In a medium bowl, combine first five ingredients. Add chicken, cover, and marinate 1 to 24 hours in refrigerator. In a wok or large, deep skillet, heat 2 tablespoons oil. Add chicken mixture and broccoli. Stir-fry 2 minutes. Add onion, peppers, and mushrooms. Stir-fry until tender. In a small bowl, blend water, cornstarch, and bouillon. Stir into chicken and cook until thickened. Add cooked spaghetti; toss until thoroughly mixed. Serve immediately.

Makes 4 to 6 servings.

Kung pao chicken recipe

2 boneless, skinless, chicken breast halves, cubed
1 egg white, lightly beaten
2 teaspoons cornstarch
2 tablespoons black bean sauce*
2 tablespoons water
1 garlic clove, finely minced
1 tablespoon hoisin sauce*
1 tablespoon rice vinegar
2 teaspoon Sherry
1 teaspoon sugar
3 tablespoons vegetable oil
1/2 cup raw unsalted peanuts
1 to 2 dried red chilies, crushed (or 1 teaspoon dried red pepper flakes)

Hot cooked rice (optional)
Combine chicken, egg white and cornstarch in small bowl.
Mix next 7 ingredients in another small bowl. Set sauce aside.
Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown, about 1 minute. Remove with a slotted spoon and set aside. Increase heat to high. Add chicken mixture and stir-fry until chicken is lightly browned, about 1 to 2 minutes. Reduce heat to medium. Return peanuts to wok/pan. Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over hot cooked rice, if desired.

*Available in Asian Specialty Markets.

Makes 2 servings.

Egg rolls recipe

1/2 cup soy sauce 1/4 cup water
2 mashed garlic cloves
juice from 1/4 lemon
1 quartered roasting chicken
2 lb lean pork tenderloin
3 tablespoons vegetable oil
1 finely sliced celery stalk
1 small head cabbage finely diced
3 large onions, finely diced
1 pkg (8-oz) finely diced fresh mushrooms
soy sauce to taste
salt and pepper
1 lb bean sprouts thoroughly cleaned
egg roll wrappers
1 lightly beaten egg white
vegetable oil for frying


Dipping Sauce:

1/2 cup soy sauce
1 teaspoon dry mustard
2 teaspoons garlic powder
1 teaspoon vinegar
1 teaspoon brown sugar

Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and pork. Cover tightly and marinate overnight. Roast the chicken and the pork together in a 350 degree oven until done. The chicken should be cooked in about 1 hour. The pork takes about an hour and a half.

When cool, cut into matchstick pieces and set aside.

Meanwhile, in a wok, or deep sided frying pan, heat the oil on medium heat. Stir in the celery, cabbage, onions and mushrooms. Stir fry until celery and onions are tender. Add chicken and pork.

Stir until heated through.

Add soy sauce, salt and pepper to taste. Remove from heat and stir in the bean sprouts.

When working with egg roll wrappers, be sure to cover them with a damp cloth to prevent them from drying out.

To fill each roll, mound about 2 heaping tablespoons of filling just below the center of the egg roll.

Fold bottom corner up over filling to cover, then fold in the two outside corners.

Roll closed, sealing shut with a bit of egg white.

Put oil in a wok or large pan to a depth of about 2 inches - deep enough to cover the egg rolls.

Over medium-high heat, warm the oil and carefully add the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden brown on both sides, turning once.

May be kept warm in 200 degree oven until serving time.

Serve with dipping sauce.

DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and brown sugar.

NOTE: Egg rolls may be frozen after frying and cooled.

Reheat in oven to serve.

Shrimp with snow peas recipe

Ingredients:

2/3 lb. tiger prawns, shelled and deveined, dry
1/2 cup vegetable oil
1 clove garlic, minced
1/4 tsp. salt
1/2 lb. snow peas


Marinade:

1 1/2 tsp. sherry
1/2 tsp. salt
1/2 tsp. grated ginger
1 1/2 tsp. cornstarch
1 tsp. water

Sauce:


1 Tbsp. chicken broth
3 Tbsps. oyster sauce
3 Tbsps. water 1/2 tsp. cornstarch
1 Tbsps. hoisin sauce

Directions:

Combine marinade in bowl. Add prawns and mix well. Let stand for 1/2 hour. Heat wok over medium heat, add oil. When oil is hot, stir fry garlic for 15 secs. Add prawns and stir fry until pink. Remove from wok, and place on plate. Add salt and snow peas to oil in wok. Stir fry 30 secs. Add sauce’s ingredients and stir slightly until thickened. Add cooked prawns. Stir to coat everything with sauce. Serve hot with cooked rice.

Foo yung recipe

6 eggs, slightly beaten
1 c. cooked shrimp, pork, beef or chicken
1 c. bean sprouts
1/4 c. finely chopped green onions

Mix all ingredients, fry in hot vegetable oil. Serve with Foo Yung Sauce.

EGG FOO YUNG SAUCE:

1 (14 1/2 oz.) can chicken broth
2 tbsp. cornstarch
2 tsp. soy sauce

Combine all ingredients in a saucepan. Cook stirring constantly until thickened. Serve over Egg Foo Yung.

Hot and sour soup recipe

4 dried Chinese mushrooms
16 ounces Chinese bean curd, well drained
1/2 cup canned bamboo shoots, drained
4 cups Chinese chicken stock (see Chicken Stock in Recipes)
1 teaspoon salt
1 tablespoon soy sauce
4 ounces ground pork, cut into thin slices about 2 inches long
1/4 teaspoon white pepper
2 tablespoons rice wine vinegar
2 tablespoons cornstarch mixed with 3 tablespoons water
1 egg, beaten
2 teaspoons sesame-seed oil
1 green onion, sliced

Cover the mushrooms in a small bowl with warm water. Let them soak for 30 minutes to soften. Strain mushroom liquid and reserve. Cut the mushrooms into 1/4-inch slices; set aside. Slice bean curd and bamboo shoots into 1/4inch slices and set aside.

Place the chicken stock in a large pot. Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots, and ground pork. Bring to a boil, then lower heat and simmer soup for 3 minutes. Add the white pepper, vinegar, and bean curd. Return soup to a boil. Give the cornstarch mixture a stir, then add to soup, followed by the beaten egg, while stirring gently. Remove the heat from the heat. Add the sesame oil and sprinkle soup with green onions to serve.

Fried rice recipe

Saute in hot oil: 1 clove garlic, minced 1 diced pork chops or any leftover meat (for flavor)

Scramble 2-3 eggs in this mixture. Add few drops of sesame oil (for more authentic Chinese flavor) and leftover cooked rice; stir-fry about 1 minute. Add whatever leftover vegetables you have in the refrigerator (cabbage, broccoli, corn, peas, bean sprouts, etc. - anything goes, even lettuce) ! Stir- fry to heat through. Season with soy sauce and sesame oil.

Proportions don't matter.

Barbecued spareribs recipe

3 lb To 3 1/2 lb spareribs *
1 tb Sugar
2 tb Fermented red bean curd
3 tb Light soy sauce
1 tb Ground bean sauce
3 tb Hoisin sauce
2 tb Sesame paste
1/4 c Honey
2 tb Dark soy sauce

* cut into two or three strips across the bone

Rub ribs all over with 1 tablespoon sugar and let stand for 30 minutes. Preheat oven to 450F.

Blend the red bean curd, light soy, bean sauce, hoisin and sesame paste together and rub over the rack of ribs. Line a deep baking dish with aluminum foil, fit a rack over it and arrange the spareribs on the rack. Put the pan in the oven and roast for 20 minutes. Turn the ribs and roast for 15 minutes.

Meanwhile, heat about 1/4 cup honey with 2 tablespoons dark soy in a small saucepan over low heat. Baste one side of the ribs with the mixture and roast for 10 minutes. Turn, baste again with the honey mixture and roast for 5 to 10 minutes longer. Remove the ribs from the oven, allow them to sit for 10 minutes, cut into separate ribs and serve.

Hunan Beef recipe

Ingredients:

3/4 pound Beef flank steak
1 Egg white
1 tablespoon Cornstarch
2 tablespoons Soy sauce
1 tablespoon Chili paste with garlic (szechuan paste)
5 1/2 teaspoons Cornstarch
1/2 teaspoon Sugar
1 Several drops sesame oil
2 cloves garlic, minced
4 tablespoons cooking oil
4 cups watercress leaves
1 tablespoon Dry sherry
1/8 teaspoon Salt

Directions:

Partially freeze beef for ease in slicing. Slice, across grain, in thin slices. In bowl combine beef with egg white and 1 tablespoon cornstarch. Set aside. In separate bowl, stir together soy sauce and chili paste; blend in 1 1/2 teaspoons cornstarch, sugar, sesame oil, and garlic. Set aside. Heat 2 tablespoons of the oil in wok or large skillet. Stir-fry meat, half at a time, 1 1/2 to 2 minutes, adding additional tablespoon of oil if necessary. Return all meat to skillet. Add sauce mixture; cook and stir till thickened and bubbly. Remove meat to one side of a warm platter; keep warrn. Wipe wok clean. Heat remaining 1 tablespoon oil; add watercress, sherry, and salt. Stir-fry 30 to 45 seconds. Arrange watercress on other side of platter.

General Tsao's chicken recipe

Ingredients

For the Sauce

1/2 cup cornstarch
1/2 cup water
1 1/2 teaspoons garlic - minced
1 1/2 teaspoons ginger - minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white wine vinegar
1/4 cup chicken broth - hot

For the Chicken
3 pounds chicken breast halves - cubed
1/4 cup soy sauce
1 teaspoon white pepper
1 egg
1 cup cornstarch
1 cup vegetable oil

Assembly
2 cups scallions - diced
16 small red chili peppers - dried

Directions

For the Sauce

Mix cornstarch and water together.Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and stir until sugar dissolves. Refrigerate until needed.

For the Chicken

In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on a paper towel.

Assembly

Place a small amount of oil in wok and heat until wok is hot. Add scallions and peppers and stir-fry briefly. Stir sauce; add to wok. Place chicken in sauce and cook until sauce thickens. Add either cornstarch or water as needed. Serve with rice.

Moo goo gai pan recipe

3 boneless chicken breasts (cut up)
1/3 cup oil
3 slices ginger
2 garlic cloves
1 1/2 cups chicken stock (99% free works)
2 tablespoons cornstarch
1/2 lb sliced mushrooms
1/4 lb snow peas
1 (8 ounce) can water chestnuts (drained)
1 (8 ounce) can bamboo shoots (drained)
1/4 cup carrots (thin sticks)
4 green onions (sliced)
1/2 cup broccoli, florets (small)

Preheat Wok.
Swirl oil around sides.
When oil is hot add ginger and garlic.
Brown and then discard.
Add chicken - cook 4 minutes.
Combine chicken stock and corn starch.
Pour over chicken and reduce heat.
Add all vegetables.
Cover and simmer about 15 minutes.
Season with soy sauce and serve over rice immediately.

Shrimp Toast Recipe

12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard-cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil

Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Gently press shrimp with fingers to flatten.

Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended. Add shrimp to egg mixture and toss until shrimp are completely coated.

Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press shrimp to adhere to bread. Brush or rub small amount of egg mixture over each shrimp.

Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion. Place one piece each of egg yolk and ham and a scant 1/4 teaspoon chopped onion on each shrimp.

Heat oil in wok over medium-high heat until it reaches 375F. Fry 3 or 4 shrimp-bread pieces at a time in the hot oil until golden, 1 to 2 minutes on each side. Drain on absorbent paper.

Cashew Chicken Recipe

1 lb. boneless chicken in strips
Dash salt, paprika and pepper
1 tbsp. oil
1 tsp. ground ginger
2 c. chopped celery
1 c. chopped onion
1 green pepper, chopped
1 1/2 c. chicken broth
1 1/2 tbsp. cornstarch
2 tbsp. soy sauce
1 c. cashews
1 c. rice

Brown chicken in oil, sprinkle with salt, paprika, and pepper as it fries. Cook until brown. Add ginger, celery, onion and green pepper. Cook until tender crisp.

Meanwhile, cook rice according to package directions. Mix broth, cornstarch and soy sauce, slowly add to meat mixture, stirring constantly until thickened. Serve over rice, sprinkle with cashews.