• Choose a category
• All
• Classic-Fiction

By Root 800 0

and salt in a food processor. Add the butter and process until the mixture resembles coarse crumbs. Add the buttermilk and process to make a soft dough. Knead a few times on a lightly floured work surface. Pat out the dough to a thickness of about ½ inch. Cut into 3-inch rounds. By gathering the scraps and patting out again, you should get 12 biscuits.

6 Stir the clams into the vegetable mixture and pour into the baking dish. Arrange the dough rounds on top.

7 Bake for about 20 minutes, until the biscuits are golden and the clam mixture is bubbling. Let stand for a few minutes before serving.

Shrimp Egg Rolls

Makes 20 to 24 egg rolls

The variable in this recipe is the size of the cabbage and the number of egg roll wrappers required. Buy extra egg roll wrappers to allow you to double-wrap your egg rolls if the wrappers tear. Extra egg rolls can be partially cooked and then frozen. Before serving frozen egg rolls, fry them again. Store extra egg roll wrappers in the refrigerator, well wrapped, for up to a week. If you don’t want to make more egg rolls, use the wrappers as pasta.

1 pound shrimp, peeled, deveined, and coarsely chopped

2 tablespoons soy sauce

2 tablespoons Chinese rice wine or dry sherry

4 garlic cloves, minced

1 (1-inch) piece fresh ginger, peeled and minced

2 teaspoons cornstarch

1 teaspoon sugar

Sunflower, canola, or other vegetable oil, for deep-frying

1 small head green cabbage, finely shredded or very thinly sliced (6–8 cups)

1 carrot, peeled and shredded

1 teaspoon salt 1 teaspoon Asian sesame oil

Freshly ground black pepper

1 egg white

Cornstarch, for dusting

2 (1-pound) packages egg roll wrappers

Thai sweet chili sauce or Chinese plum sauce, for serving

2–3 tablespoons Colman’s dry mustard powder, mixed with enough water to make a smooth paste, for serving

1 Combine the shrimp, soy sauce, wine, garlic, ginger, cornstarch, and sugar in a medium bowl. Mix well and set aside to marinate for at least 10 minutes, or up to 1 hour.

2 Heat a large wok over high heat. Add 2 tablespoons of oil and heat until shimmering. Add the shrimp mixture and stir-fry until the shrimp are pink and firm, 4 to 5 minutes. Add the cabbage and carrot and stir-fry until limp, about 3 minutes. Stir in the salt and sesame oil and season with pepper. Remove from the heat and transfer to a colander set over a bowl or plate.

3 Begin heating 2 to 3 inches of oil for deep-frying in a wok, tall saucepan, or deep-fat fryer over medium heat. Put the egg white in a bowl. Dust a work surface and a baking sheet with cornstarch.

4 To fill the egg rolls, place an egg roll wrapper on the work surface with one corner pointing toward you. Mound 2 heaping tablespoons (about ¼ cup) of filling in the center of the wrapper. Bring the corner of the wrapper closest to you up over the filling and tuck under the filling, making a log shape. Bring in the two side corners. Apply egg white with your fingers or a pastry brush to the last corner of the wrapper, and finish rolling up the egg roll, sealing it closed. Transfer the roll, seam-side down, to the prepared baking sheet. Continue filling and rolling until all the filling is used. If an egg roll wrapper tears, roll it in a second wrapper.

5 When all the egg rolls are made, use a deep-frying thermometer to test whether the oil has reached 365°F. Or drop a cube of bread into the oil; if the oil bubbles around the bread and the cube browns uniformly in 60 seconds, the oil is at the right temperature. Slide three to five egg rolls into the hot oil and fry until golden all over, about 3 minutes. Remove with tongs, and let drain in a colander or on a wire rack, turning frequently. Meanwhile, continue frying the remaining egg rolls in batches.

6 Serve hot, passing the sweet chili sauce and mustard on the side.

Thai Sweet-Chili Shrimp Rolls

Serves 4–6

Rice-paper rolls also make beautiful party food, so consider serving this as an appetizer at your next dinner party. (They aren’t recommended as finger food, unless you fill and roll them to be quite thin and cut