Chinese cuisine
After 8 days of work in a row (not the most exciting of my life but I try to improve my English and Chinese!...) I take up a half-time rhythm that suits me better and allows me to discover other domains (and write this blog!). Through the French-speaking circle of Shanghai I enrolled in Chinese cooking classes given by Ami, a nice Shanghaiese woman who speaks French without ever having set foot in our beautiful country. A cultural revolution forced her to, she had no choice in her youth:" for you it will be French, no discussion!... We saw worse as a force treatment... In short, thanks to this, she communicates with us in almost correct French:"Ami to cook the chicken and you, cut the vegetables". During the courses (I'm at the 4th grade) we have learned to cook various dishes: Slices of pork in hot sauce, bamboo sautéed with lettuce and carrots, chicken drumsticks with honey, ravioli with shrimp and pork... The recipes are quite simple and fast, the art consists above all in cutting everything into small pieces! Here is a recipe very easy to make, without sophisticated Chinese products...
Mango shrimps (for 6 people)
1 kg of fresh large shrimps: buy them alive, put them in the fridge to put them to sleep a little, cut off their heads (sorry it's the Chinese method!), then put them in the freezer the day before and thaw them the same day (easier to peel them)
1 beautiful mango
3 cloves of garlic (suan)
1 dozen stalks of chives (cong)
1 piece of ginger (jiang) (to have a tablespoon of chopped ginger)
"cong-jiang-suan" is the secret of all Chinese cuisine!
Peel the shrimp and place them in a bowl; add 1 tsp and 1/2 cup of cornstarch, egg white and a little salt. Mix.
Finely chop the garlic, chives and ginger.
Peel the mango and cut it into slices.
Heat 3 ladles of oil (corn; yes that's a lot I know!) in a wok. Cook the shrimp for about 1 minute (until pinkish). Drain them.
Put some oil back in the wok (yes!). Add garlic, ginger and chopped chives + 1 tsp salt +? tsp chicken broth +? tsp white pepper + 1 tbsp white vinegar + 1 tbsp cornstarch diluted in water. Add the mango pieces, then the shrimp and drizzle with a tablespoon of sesame oil. Like Ami says,"It's over!"
To your woks and bon appétit!
