On Tuesday, June 16, 1992 at 1:28:54 PM UTC-4, Carol Tseng wrote:
In rec.food.cooking, sco...@Csli.Stanford.EDU (Jim Scobbie) writes:
In <l37h72...@news.bbn.com> pel...@BBN.COM (Penny Ellard) writes:I had the same dish in S.F. Bay area a few years ago. I think it
dish stand out was the sauce. Someone described it as a walnut mayonnaise >>>> sort of sauce -- it was a little sweet, and it was warm (maybe it was just >>>> warm from being poured over the hot shrimp). There were walnuts garnishing >>>> the dish -- they were coated with something sweet, and there were sesame >>>I ahd this, delicious, somewhere in Chinatown San Fransisco. Later I read a rev
of a restaurant, Hong Kong food is what it serves, on El Camino Real at Millbra
some miles southof San Fransisco, which claimed the restarut being reviewed had
introduced this dish to the Bay Area. No idea whether thisis true, or about >>> either restaurant. I do know the El Camino/Millbrae restaurant is supposed to
be verygood.
Jim
could have been the Flower Lounge Restaurant in Milbrae on El Camino
Real. I think the sauce in the dish is a mixture of mayonnaise
and sweetened condensed milk(I know this sounds strange but the
Cantonese like mixing sweet and salty things). I don't have any
proportions because I saw the recipe for this sauce in a
magazine from Hong Kong that I was skimming through. You can
probably experiment by heating some mayonnaise over low heat and
stirring in sweetened condensed milk until the right consistency
and flavor is acheived.
I think the walnuts must be deep fried and then coated with a
sugar syrup and then rolled in sesame seeds. This is a
popular Cantonese appetizer and can be found in Chinese
cookbooks.
The real tricky part is the batter for the shrimp. How do
they get it so light? There must be some baking powder in
the batter.
By the way I had the same type of sauce served on a
pan fried fish at a restaurant in Vancouver. It was
fabulous. The fish steak was pan fried and had a reddish
crust on it and tasted slightly smokey in flavor. I
haven't a clue as to how they cooked the fish but it was
terrific.
Sorry its a zillion years later, but I visited many Chinese buffets,
yet haven't seen many fish steak recipes, though.
On 1/31/2024 10:48 AM, bob wrote:
On 2024-01-31 15:24:44 +0000, bruce bowser said:(snippage)
On Tuesday, June 16, 1992 at 1:28:54 PM UTC-4, Carol Tseng
wrote:
In rec.food.cooking, sco...@Csli.Stanford.EDU (Jim Scobbie)
writes:
In <l37h72...@news.bbn.com> pel...@BBN.COM (Penny Ellard)
writes:
dish stand out was the sauce. Someone described it as a
walnut mayonnaise
The real tricky part is the batter for the shrimp. How do
they get it so light? There must be some baking powder in
the batter.
It's called tempura batter. In the old recipes, yes, there is
baking powder and cornstarch (cornflour for the non Usian
folks) involved. And much like the old Arthur Treacher deep
fried fish batter, club soda.
Here's an old Americanized recipe for tempura batter which I
copy/pasted:
"Ingredients
1 1/2 cups all-purpose flour
3/4 cup cornstarch + extra for dusting shrimp
1 1/2 tablespoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups cold club soda
Corn oil for frying
1 pound large shrimp peeled and deveined about 21-25 shrimp
Instructions
Prepare the shrimp
Start off by preparing the shrimp by making sure they are
thawed, peeled, and deveined.
Then you want to stretch or straighten them out by making
small slits ok the back and front of the shrimp. This will
separate it just enough so the shrimp doesn’t hold a curl
when being fried.
Now lay the shrimp in single layers and dust both sides
with cornstarch.
Make the batter
In a large bowl, mix the flour, cornstarch, baking powder,
and salt. Then pour in the ice-cold club soda and mix just to
combine. Careful not to over mix.
Then begin using the batter immediately. If you do not use
the batter right away and plan to use it later, just cover the
bowl with plastic wrap and refrigerate. That way it is ice cold
when ready to use again.
Fry the shrimp in hot oil
Now heat a heavy-bottomed pot with corn, vegetable or
avocado oil (about 2 inches deep). You’ll want the oil to be
between 338-356 degrees Fahrenheit. Check the temperature using
an instant-read food thermometer.
Now grab the shrimp tail using tongs and gently dip the
raw shrimp in the batter and fry for about 2 minutes. Then
transfer to a paper towel-lined dish to absorb and excess oil.
Careful not to overcook the shrimp or they will become tough
and chewy."
It's a good thing bowser will still be able to dredge upSorry its a zillion years later, but I visited many Chinese
buffets, yet haven't seen many fish steak recipes, though.
You're talking to dead people.
ancient posts via Google after they cut off new posts.
I have no plans to make battered deep fried shrimp but hey, the
decades old batter mystery being discussed in the early 1990's
may have been solved! ;)
Jill
On 2024-01-31 15:24:44 +0000, bruce bowser said:(snippage)
On Tuesday, June 16, 1992 at 1:28:54 PM UTC-4, Carol Tseng wrote:
In rec.food.cooking, sco...@Csli.Stanford.EDU (Jim Scobbie) writes:
In <l37h72...@news.bbn.com> pel...@BBN.COM (Penny Ellard) writes:
dish stand out was the sauce. Someone described it as a walnut
mayonnaise
The real tricky part is the batter for the shrimp. How do
they get it so light? There must be some baking powder in
the batter.
Sorry its a zillion years later, but I visited many Chinese buffets,
yet haven't seen many fish steak recipes, though.
You're talking to dead people.
On Wednesday, January 31, 2024 at 4:24:01 PM UTC-8, jmcquown wrote:
It's a good thing bowser will still be able to dredge up ancient posts
via Google after they cut off new posts.
I have no plans to make battered deep fried shrimp but hey, the decades
old batter mystery being discussed in the early 1990's may have been
solved! ;)
Plus, Tempura is Japanese fried shrimp.
On Wed, 31 Jan 2024 18:36:54 -0800 (PST), bruce bowser
<bruce2bowser@gmail.com> wrote:
On Wednesday, January 31, 2024 at 4:24:01 PM UTC-8, jmcquown wrote:
It's a good thing bowser will still be able to dredge up ancient posts
via Google after they cut off new posts.
I have no plans to make battered deep fried shrimp but hey, the decades
old batter mystery being discussed in the early 1990's may have been
solved! ;)
Plus, Tempura is Japanese fried shrimp.
And an animal is a dog.
On 2024-02-01, Bruce <Bruce@invalid.invalid> wrote:
On Wed, 31 Jan 2024 18:36:54 -0800 (PST), bruce bowser >><bruce2bowser@gmail.com> wrote:
On Wednesday, January 31, 2024 at 4:24:01 PM UTC-8, jmcquown wrote:
It's a good thing bowser will still be able to dredge up ancient posts >>>> via Google after they cut off new posts.
I have no plans to make battered deep fried shrimp but hey, the decades >>>> old batter mystery being discussed in the early 1990's may have been
solved! ;)
Plus, Tempura is Japanese fried shrimp.
And an animal is a dog.
I don't think bowser is capable of understanding your metaphor.
You might have to tell him pretty directly that tempura can also
be vegetables and/or other dead animal pieces.
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