Text 1450, 97 rader
Skriven 2008-01-28 09:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Tung Ting shrimp
========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> a hobby, not a business, so there are no write-offs on dog food.

 ML> Dogs are expensive: I wonder whether it would be worthwhile
 ML> to make them a "business, if you know what I mean."

He would have to enter a few races with the expectation of winning
cash prizes. I'm sure he's considered it but he is cautious; nobody
wants to hire a tax CA who keeps getting audited himself!

 ML> Lake Tung Ting shrimp
 ML> cat: inauthentic, there's no authentic

That comment made me curious so I went googling.

Lake Tung Ting shrimp got me a whole lot of American Chinese
restaurant menus.

But Dongting Lake and Dongting Hu got me a good geography lesson.

So now I know Hunan means "south of the lake" and Hubei means "north
of the lake".

And that it is the second largest freshwater lake in China full of
fish of various sorts including an endangered fresh water dolphin, 
clams, mud eels, salangid (icefish), river crab and freshwater
shrimp.

So there is such an animal as Lake Tung Ting shrimp. I take it you
mean there is no definitive recipe for them, special to the area?

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Hunan Spicy Shrimp
Categories: Chinese, Shrimp, Chilies
  Servings: 4

      4 c  peanut oil
  1 1/2 lb shrimp; shell, devein, leave
           tail portions on, wash, dry,
           refrigerate for at least 4
           hours
    1/2 c  onions diced into 1/4-inch
           pieces
      2 TB finely chopped fresh ginger
      1    garlic clove minced
           For a sauce, combine in a
           bowl and mix well:
  1 1/2 TB oyster sauce
      3 ts sugar
      4 TB tomato catsup
    1/2 ts salt
      1 pn white pepper
      2 ts Hunan pepper [the soaked
           pepper flakes at the bottom
           the hot oil; sub
      2 ts chili paste, sambal ooleck,
           OR
      1    heaping tsp crushed red
           pepper flakes plus
      1 ts red chile oil]
      1 ts sesame oil

Pour peanut oil into a wok and heat to 375 deg F. Oil-blanch the
shrimp for 45 seconds to 1 minute, until shrimp begin to turn pink
and to curl. Remove; set aside.

Remove oil from wok, then replace 2 Tbsp oil. Heat oil until white
smoke appears. Add onions, ginger, and garlic, and stir-fry until
onions soften, about 2 minutes. Add shrimp and toss together
thoroughly. Stir sauce and pour into the wok. Stir together until
shrimp are well coated.

Add sesame oil, turn off heat, and stir well. Remove from wok and
serve immediately. Note: This may be served cold, or alone as an
appetizer.

From The Chinese Banquet Cookbook by Eileen Yin-Fei Lo


MMMMM-------------------------------------------------







Cheers

YK Jim


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