1 RAINDROP SOUP Ingredients:  6 water chestnuts 2scallions 1 tblsp sherry 3 cups chicken stock (1 cup = 250 ml) 6 oz  diced cooked chicken salt and pepper  Instructions:Slice the water chestnuts and slice the spring onions (scallions) finely. Put these in a sauce pan with the chicken stock and the chicken. Bring to the boil and simmer, covered, for 15 minutes.  Add the sherry and season to taste.  2 SWEET AND SOUR PRAWNS (SHRIMP) Ingredients 1 lb fresh peeled prawns 2 tblsp  tomato ketchup 1 tblsp  sambal oelek (meshed hot chilies)  pinch of MSG (monosodium glutamate) 1 tblsp sugar 1 1/2   rice wine 1 tblsp  cornstarch stirred in 2 tblsp water 1 clove  garlic 1 1/2 tblsp  fresh ginger 3 oz  scallions  Marinade:  1 egg white 3 tblsp cornstarch 1/2 tsp salt 3 tblsp water 5 tblsp oil  Instructions: Marinate prawns for 20 minutes in egg white, cornstarch, salt, water and oil. Mix together the tomato ketchup, sambal oelek, MSG, sugar, rice wine and cornstarch.  Peel garlic and ingwer and chop finely.  Also chop scallions finely.   Heat 3/4 litres oil in a pan or wok and fry half of the prawns.Take them out of the pan after 45 seconds and drain them. In another pan or wok put 5 tablespoons of oil and fry garly and ginger for 30 seconds. Add prawns and fry while stirring constantly. Add prepared sauce and fry for 1 minute. Add chopped scallions and 2 tablespoons oil.  3 CHICKEN DICE WITH FRIED WALNUTS Ingredients: 4 dried mushrooms 4 oz  shelled walnuts 1/3 cup  oil 3 lb  chicken 1 tsp cornstarch 1 tblsp sherry 2 tblsp soysauce 1 tsp salt 1 tsp  brown sugar  Instructions Soak the mushrooms in hot water for 10 minutes. Chop the walnuts and fry in 2 tablespoons of the oil for 2 minutes. Drain on absorbent kitchen paper to remove all traces of oil. Cut the chicken meat into small pieces, fry in remaining oil for 3 minutes over fierce heat, stirring all the time. Mix the cornstarch to a smooth paste with the sherry, soy sauce, salt and sugar. Add to the chicken and mix well.  Drain the mushrooms and chop roughly, add to the pan and cook for 2 minutes. Add the walnuts. 4 PORK AND BAMBOO SHOOTS Ingredients: 2 lb  lean pork 1/4 cup  soy sauce 1 tblsp  sherry 1 tsp brown sugar 1 tsp ground ginger 1 litre  water 4 oz  bamboo shoots  Instructions: Cut the pork into small cubes. Mix the soy sauce, sherry, sugar and ginger together, add to the pork, toss well and leave for 10 minutes.  Put pork and flavourings in a large pan, add the water and bring gently to the boil, cover and simmer for 1 hour.  Drain bamboo shoots and shred finely, add to the pan and simmer for 10 minutes. If wished, liquid may be thickened with 1 tablespoon cornstarch. mixed with a little cold water. 5 FRIED LETTUCE  Ingredients 1 large lettuce 1 tblsp  oil 2 cloves  garlic pinch of salt 1 tsp  Vesop (this is a substitute for soy sauce)  Instructions: Wash and trim the lettuce and shake off excess moisture. Cut into four. Heat the oil and fry the lettuce for 1 minute. Add the crushed garlic, salt and Vesop; mix well and cook for another minute.   next     back