上品中国菜--家常菜(英文版)

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"Crispy Prawn Balls with Cheese Serves 4 Spinach leaves a handful Prawns (shrimps) 80 g (3 oz) Cheddar cheese 4 small cubes, each about 20 g ( 2/3 oz) Cooking oil for deep-frying Sliced white bread 6 slices, crust removed and cut into small cubes SEASONING (COMBINED) Salt 1/4 tsp Sugar 1/2 tsp Sesame oil 1/2 tsp Egg white 1/2 Corn flour (cornstarch) 1/4 tsp Ground white pepper 1/2 tsp 1. Bring a pot of water to the boil and blanch spinach leaves until just wilted. Drain well, then mince. 2. Peel and devein prawns. Rinse, then chop using the spine of a cleaver until mixture is pasty. Mix prawn paste with spinach and ingredients for seasoning. Divide mixture into 8 portions. 3. Roll each portion into a ball, then press a cube of cheese into each ball. Reshape balls to enclose cheese. 4. Heat oil for deep-frying over medium heat. 5. Coat prawn balls with bread cubes, pressing gently so bread sticks to prawn balls. Deep-fry in batches over medium heat until golden brown and crisp. Takes about 3 minutes. 6. Drain well and serve hot. NOTE It will be easier to slice the bread into small cubes if it is frozen beforehand. Lily Bulb, Asparagus, Black Fungus & Gingko Nut Stir-fry Serves 4 Black fungus 10 g (1/3 oz), soaked in water for 1 hour Green asparagus 300 g (11 oz), cut into pieces Ready-prepared or canned gingko nuts 50 g (12/3 oz) Fresh lily bulbs 100 g (31/2 oz) Cooking oil 1 Tbsp Corn flour (corn starch) 1/2 tsp, mixed with 2 tsp water Chinese wolfberries 2 tsp, soaked in water for 10 minutes GINGER JUICE Ginger 50 g (12/3 oz), peeled and chopped ...... 作为中国文化的一部分，中国菜是最为贴近平民色彩的元素，也因此受到了越来越多外国人的钟爱。本系列包括《家常菜》《素食》《药膳》，由新加坡引进出版，地道的英文表达，国际化的装帧设计，传达出中华饮食文化的魅力，非常符合国外读者的阅读品味。