glutinous cheese dumplings
2 1/2 tablespoons margerine
1 1/2 tablespoons all-purpose (plain) flour
4 raw medium shrimps, peeled and deveined
4 fresh scallops
1 heaped cup (75 g) spinach leaves, finely chopped
4 cups (1 liter) chicken stock
1 1/2 teaspoons Chinese rice wine
Small pinch of salt and white pepper
4 tablespoons whipping cream (optional)
Glutinous cheese dumplings
1/2 cup (60 g) glutinous rice flour
1 tablespoon vegetable shortening
3 tablespoons water (or more as required)
8 balls of mature cheddar cheese, about 3/4-in (1 1/2-cm) in diameter
This unusual soup has as its basis a chicken stock made creamy with a flour and margarine roux. Cooked shrimps, scallops, and spinach are added to the soup, which is served with dumplings made from glutinous rice flour dough wrapped around a ball of cheese. Add a little cream to finish the soup if you're in a self-indulgent mood.
1 To make the dumplings, sift flour into a bowl and add the shortening. Make a well in the center and slowly add the water, a little at a time, stirring with a wooden spoon and finishing off using your hands to form a soft, plaible, moist dough that leaves the side of the bowl (and your fingers) clean.
2 Roll the dough into a sausage and divide into 8 portions. Roll each portion into a ball, hold in the palm of one hand and press with your fingers to flatten into a disc, about 2 in (5 cm) in diameter. Place a cheese ball in the center of each disc and fold the dough around the cheese ball to enclose it. When ready to cook, bring a large pan of water to the boil and add dumplings. Simmer until dumplings rise to the surface and are cooked, about 6-8 minutes.
3 Melt the margerine and whisk in the flour to make a smooth roux. Set aside.
4 Blanch the shrimps and scallops, drain and set aside. Blanch the chopped spinach, drain and set aside.
5 Heat the chicken stock in a wok or pan and add Chinese rice wine, salt, and pepper. Add the seafood and spinach, then stir in the roux. Finally add the cream to taste. Divide between four bowls and add two dumplings to each bowl.
Carrot and kaffir lime leaf broth with shrimps and asparagus
375 ml (1 1/2 cups) fresh carrot juice
16 medium raw shrimps, peeled and deveined, final tail section left intact
4 stems lemongrass, very finely chopped
1-2 large red chilies, finely chopped
1 tablespoon finely chopped fresh cilantro (coriander) leaves
1 tablespoon finely chopped fresh mint
4 kaffir lime leaves, very finely shredded lengthways
4 very small baby carrots, blanched
4 very small baby turnips, blanched
8 fresh green asparagus spears, sliced and blanched
4 very small baby zucchini (courgettes), blanched, or 1 1/3 oz (40 g) zucchini (courgettes), sliced and blanched
2 tablespoons fish sauce, or more to taste
1 tablespoon lime juice, or more to taste
Salt and freshly ground black pepper to taste
2/3 cup (120 g) unsalted butter, diced
Sprigs of fresh cilantro (coriander) leaves to garnish
This inspired combination of tropical Asian flavors — lemongrass, cilantro, chilies, fish sauce, and lime juice — with shrimps, fresh carrot juice, and baby vegetables is not only full of flavor and nutrition, but is so attractive that it can be served on any occasion. The cooking broth is enriched with butter, French-style, making this a sophisticated example of East meeting West.
1 Put the carrot juice in a saucepan and add the shrimps, lemongrass, chilies, cilantro, mint, and lime leaves. Bring to a boil, stirring once or twice, then add the vegetables and simmer just until the shrimps are cooked, about 3 minutes.
2 Season to taste with fish sauce, lime juice, salt, and pepper. Remove the shrimps and vegetables with a slotted spoon and place in a bowl. Add the butter to the liquid in the pan and cook over low heat, whisking constantly, until the butter is absorbed. Pour over the shrimps and vegetables, garnish with cilantro and serve immediately.
Raw fish salad with soy, lime, and sesame dressing
10 oz (300 g) skinned and boneless dorab or wolf herring fillet (see Note)
5 oz (150 g) long white radish (daikon), julienned
10 oz (300 g) Japanese cucumber, julienned (substitute with small Western cucumber, seeds removed)
1 large red chili, seeded and finely shredded lengthways
3/4 in (2 cm) ginger, thinly sliced
4 sprigs fresh cilantro (coriander) leaves and stems
1 tablespoon chopped scallion (spring onion)
4 baby pickled onions (optional)
2 teaspoons sesame seeds, toasted until golden brown
1 tablespoon finely chopped chervil or parsely
2 tablespoons salmon roe, optional
Dressing
2 tablespoons lime or lemon juice
1 tablespoon light soy sauce
2 teaspoons peanut oil, or shallot oil (see below)
2 teaspoons sesame oil
2 teaspoons Chinese rice wine, preferably Shao Hsing
2 teaspoons sugar
1/2 teaspoon salt
Liberal sprinkling white pepper
Shallot oil
1 oz (30 g) shallots, peeled, halved
1 oz (30
