Rania’s Recipes: Sesame Shrimp Toasts & Mandarin Noodles
Rania Harris stopped by Pittsburgh Today Live to show off two delicious Asian-inspired recipes.
Sesame Shrimp Toasts
For the shrimp paste:
- 6 ounces uncooked shrimp, shelled and deveined
- 1 large egg white
- 2 tablespoons chopped green onion
- 2 teaspoons cornstarch
- 1 teaspoon Chinese rice wine or dry sherry
- 1 teaspoon minced ginger
- 1/2 teaspoon salt
- 1/8 teaspoon sesame oil
- 1/8 teaspoon ground white pepper
- 3 slices day-old white sandwich bread
- 1 tablespoon black sesame seeds
- Vegetable oil for deep-frying
Make the shrimp paste: combine the shrimp, egg white, green onion, cornstarch, rice wine, ginger, salt, sesame oil and pepper in the work bowl of a food processor. Process until the mixture is smooth, stopping once or twice to scrape down the sides.
Trim the crusts from the bread. Spread about 1/3 of the shrimp paste over the bread, mounding it slightly in the center. Sprinkle 1/3 of the black sesame seeds over the shrimp paste. With a chef’s knife, cut each slice into 4 triangles. Repeat with the remaining ingredients.
Pour enough oil into a wok or a high-sided frying pan to come to a depth of 2 inches and heat over medium heat to 350 degrees. Slide 3 or 4 toasts, shrimp side down, into the oil. Cook for about 1 minute, turn over and continue cooking until edges are golden brown, about 1 minute longer. Scoop the toasts from the oil with a slotted spoon and drain on paper towels. Repeat with remaining shrimp toasts. Serve warm.
Mandarin Noodles with Sautéed Tenderloin and Vegetables
- 2 tablespoons peanut oil
- 4 tablespoons unsalted butter
- 1 pound beef tenderloin steak, cut into thin strips
- 1 cup julienned mixed vegetables, such as carrots, asparagus
- 2 ounces Enoki mushrooms
- 1 cup quartered Shiitake mushroom caps
- 2 tablespoons chopped scallions
- 2 tablespoons chopped ginger
- 2 tablespoons chopped garlic
- Salt and freshly ground black pepper
- 2/3 cup plum wine
- 1 teaspoon ground cinnamon
- 1 ¼ cups beef stock
- 4 cups cooked Chinese egg noodles
- 4 tablespoons rice wine
- 20 endive leaves
- 4 tablespoons chopped green onion
In a large skillet or wok, heat the peanut oil and 1 tablespoon butter. Over high heat, add the tenderloin strips and lightly sear on all sides. Remove the meat from the pan and set aside. Add the vegetables, Enoki and Shiitake mushrooms, scallion, ginger, and garlic and cook for 3 minutes. Season with salt and pepper, to taste.
Deglaze the pan with plum wine, add the cinnamon and reduce by half. Add the beef stock and continue to reduce until slightly thickened. Whisk in the remaining 2 tablespoons butter. Add the cooked noodles, the reserved meat, and the rice wine, and just heat through. Correct seasoning, to taste.
Place the endive around the edges of a large platter. Spoon the steak, noodles, and sauce in the center of the endive and garnish with chopped scallions. Serve immediately.