1 Cup Water — cold….

1 Tablespoon Vodka….

2 Cups Oil — for deep-frying….

1 1/2 Teaspoons Salt….

6 Tablespoons Salt — course….

1/8 Teaspoon White pepper….

1/2 Teaspoon Black peppercorns….

1 Cup All-purpose flour….

2 Tablespoons Szechuan peppercorns….

2 Teaspoons Baking powder….

Carefully remove the shells from the shrimp, leaving the tail sections intact. Devein and wash under cold running water; pat dry with paper towels. In a dish or bowl, marinate briefly in a mixture of the vodka, salt, and pepper while you make the batter.
In a mixing, put the flour and baking powder; gradually add the cold water, whisking until smooth.
In a wok, heat the 2 cup of oil until it reaches 350 degrees F. Add 1 tablespoon of the hot oil to the batter and stir to combine. Take a shrimp by the tail and dip it into the batter (do not dip the tail), then slide it into the hot oil. Deep-fry all the shrimp, a few at a time, until golden brown. This should take about 2 minutes for each batch. Drain on paper towels, and serve tails up, in a serving dish, with the salt/pepper mixture for dipping. Makes 8 to 10 appetizer servings.
FOR DIPPING: In a bowl, combine coarse salt and the peppercorns. In a dry frying pan over high heat, brown the salt/pepper mixture. When browned remove and run the mixture through a grinder…..

Serves

1 1% Milk….

1 Teaspoon Cornstarch — dissolved in ***….

1 Tablespoon Oyster Sauce….

2 Tablespoons Water….

2 Teaspoons Rice Wine….

3 Tablespoons Peanut Oil….

1/2 Teaspoon Brown Sugar….

2 Slices Ginger — minced….

2 Teaspoons Cornstarch….

1/2 Teaspoon Salt….

1 Pound Broccoli — chopped….

1/4 Cup Water….

2 Teaspoons Rice Wine….

2 Teaspoons Sesame Oil….

(Flank steak, top sirloin, or tenderloin), sliced across grain into thin slices ** (combine all marinade ingredients in a bowl) *** (combine all seasoning sauce ingredients in a cup) thoroughly mix beef with marinade and marinate for 30 minutes. Heat wok over highest heat, when hot, swirl in 2 Tblsp peanut oil. Add ginger and salt and toss a few seconds. Add broccoli and stir-fry one minute then add water, turn heat to med-high, cover, and steam until crisp tender. Uncover and turn heat to high, stir frying until water is evaporated. Remove broccoli and reserve. Reheat same wok (without rinsing) and, when hot, add remaining peanut oil. Add beef slices and stir-fry until lightly browned but not cooked through. Do not stir-fry too vigorously or meat will not brown, it is better to press slices against sides of wok to sear. Add broccoli to wok and toss. When hot, stir in seasoning sauce and stir until sauce thickens (it’s a good idea to whisk the sauce in the cup just before you hurl it into the wok). Turn onto a
02/24/92 4:15 PM platter and drizzle sesame oil over the top.
The sugar in the marinade and seasoning sauce acts as a floor enhancer rather than a sweetener. ….

Serves 4

2/3 Cup Sugar….

2 Cups Warm water….

1/4 Cup Evaporated milk….

4 Cups Water….

Maraschino cherries….

1 Lg. mango….

Soak agar agar stick in a med. bowl with 2 c. warm water 30 minutes.
Transfer agar agar and water to a lg. saucepan. Add 4 c. water. Bring to a boil over med. heat and cook until agar agar is completely dissolved. Peel mango and chop into sm. pieces. Remove saucepan from heat and add sugar, milk and chopped mango. Stir until sugar is totally dissolved. Pour into a 12×8 cake pan. Let stand until cool. Refrig. until pudding is firm, about 15 min. Cut into diamond shapes. Garnish with marachino cherries. Serve chilled. Makes 6-8 servings. VARIATION: Mandarin Orange Pudding:
Substitute 1 segmented peeled mandarin orange for the mango pieces…..

Serves 8