World Gourmet Summit 2000

1. DEEP- FRIED POTATO CAKES WITH MINCED GARLIC
By Chef Steven Zhu

Serve: 10

Ingredients:
½ kg potatoes
3 kg garlic - minced
½ kg red onion - minced
100 g pine nuts - grounded breadcrumbs oil for deep-frying salt & pepper

Method:
1. Steam potatoes until cooked. Then peel and mash the potatoes.
2. Add the ground pine nuts to the potato paste and mix well.
3. Heat sufficient oil in the wok for deep-frying.
4. Add the minced garlic and red onion, and deep-fry until golden. Then drain excess oil and set aside. 5. Form the potato paste to small round cakes. Then coat the potato cakes with breadcrumbs.
6. Remove oil in the wok, leaving just sufficient oil for stir-frying.
7. Add the deep-fried garlic and onion, and potato cakes. Stir until well mixed and add peppery salt to taste. Ready to serve.

	2. BRAISED LOBSTER BALLS By Chef Steven Zhu
Serve: 10 Ingredients: 1 no Australian lobster - weighing approximately 2 kg spring onion ginger 1 - 2 nos egg white - depending the size of the egg white pepper powder MSG to taste garlic - minced chilli sauce to taste chilli oil to taste cornstarch for marinating and thickening sauce Jiu Niang Shao Xing Jiu (Chinese wine) to taste Superior stock for sauce salt & sugar to taste oil for blanching and stir-frying Method: 1. Extract meat from lobster and cut to bite size. 2. Add to the lobster, a pinch of salt, MSG, egg white, cornstarch and white pepper powder. Mix well and leave to marinate for ½ to 1 hour. 3. Heat sufficient oil in the wok for blanching the marinated lobster. 4. Blanch lobster in the heated oil very quickly, remove from oil, drain and set aside. Remove oil in the wok, leaving just sufficient oil for stir-frying. 5. Add spring onion, ginger, garlic, chilli sauce, jiu niang and stir-fry until fragrant. 6. Add Chinese wine and superior stock, then sugar and MSG to taste. 7. Add the blanched lobsters, and stir in cornstarch and chilli oil. Ready to serve.
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