Try Asian-fusion cuisine

It is time to get excited about cooking Asian food. This month I have two great easy recipes to make asian cuisine less mysterious. I hope you enjoy them.

It seems to me that many people are intimidated by this sort of cooking. Don't be! It is such a fun, flavorful preparation of food.

Have fun with these great recipes.

---

This month on March 27 at 6 p.m. there is cooking class dedicated to "Asian fusion fun" at Molly's Gourmet Catering. It will be a partially "hands-on" class in which we will teach you to make your own spring rolls. Several other recipes will be demonstrated. Call us at 841-5511 to join this Asian adventure.

---

Come and visit me at my book signing to promote my book "Catering Secrets," at noon to 4 p.m. Saturday at Borders Books in Indian Hills.

- Molly Gingell is the owner of Molly's Gourmet Catering, takeout and cooking school at 220 W. John St. in Carson City.

For chili sauce:

4 dried chili peppers

1⁄4 cup boiling water

1 tablespoon vegetable oil

2 cloves garlic, finely chopped

2 tablespoons Chinese chili sauce

4 tablespoons tomato ketchup

1 cup chicken stock

1 tablespoon superfine sugar

2 tablespoons rice wine vinegar

2 teaspoons cornstarch mixed with

1 tablespoon water

Sea salt to taste

Garnish:

3 scallions (shallots/spring onions)

Fish:

1 tablespoon cornstarch

3 eggs, beaten

6 firm white-fleshed fish fillets, cut into 3-inch pieces

3 cups vegetable oil for deep frying

To make chili sauce: place chili peppers in a small bowl, add boiling water and soak for 30 minutes. Drain and finely chop. Warm oil in a small sauce pan over medium heat. Add garlic and cook until aromatic, about 1 minute. Add chili sauce, ketchup, rice vinegar, stock, sugar and chilis. Bring to a boil, reduce heat to a simmer and cook for 3 minutes. Add cornstarch and water mixture and stir and cook until sauce thickens slightly, about 3 minutes. Season with salt and set aside.

Remove root and green section of scallions. Cut into 21⁄2 inch lengths. Slice each piece lengthways into fine strips. Place in a bowl of ice water and refrigerate until scallions curl, about 15 minutes. Drain.

Preheat oven to 225 degrees. In a small bowl whisk cornstarch and eggs together. Add fish pieces and stir gently until coated in batter.

Heat oil in a wok or sauce pan until it reaches 375 degrees on a deep frying thermometer or until a small bread cube dropped in oil sizzles and turns golden. Working in batches, lift fish one piece at a time, from batter, allowing excess batter to drain off, and carefully place in hot oil. Cook until golden, turning once 3-4 minutes total. Using a slotted spoon, remove fish from hot oil and drain on paper towels. Place on a heatproof dish and keep warm in preheated oven. Repeat with remaining fish.

Place fish on individual plates and drizzle with chili sauce and top with scallion curls. Serve with remaining chili sauce in a separate bowl.

Serves 6.

6 Chinese dried mushrooms

4 oz jumbo shrimp peeled, deviened and finely chopped

121⁄2 ounces ground pork

1 or 2 small red chili peppers seeded, if desired, finely chopped

1⁄3 cup chopped fresh cilantro

6 scallions (shallots/spring onions) finely chopped

2 cloves garlic finely chopped

3 teaspoons peeled and grated fresh ginger

2 teaspoons Asian sesame oil

3 teaspoons soy sauce

2 teaspoons rice wine

20 square won ton wrappers

4 cups vegetable oil for deep frying

Soy sauce for dipping

Place mushrooms in a small bowl, add boiling water to cove and let stand until softened, 10-15 minutes. Drain and squeeze excess liquid from mushrooms. Finely chop, discarding thick stems. In a bowl, combine mushrooms, shrimp, pork, chili peppers, cilantro, scallions, garlic, ginger, sesame oil, soy sauce and rice wine. Using wet hands, mix until well combined.

Place wonton wrappers on a work surface and keep covered with a damp kitchen towel to prevent drying. Working with one wonton wrapper at a time, lay it on work surface and place 1 tsp filling in middle. Brush the edges with water. Gather edges and twist to seal. Repeat with remaining wrappers and filling.

Heat oil in a large wok until it reaches 375 degrees on a deep-frying thermometer or until a small bread cube dropped in oil sizzles and turns golden. Working in batches, add wontons and fry until golden, 1-2 minutes. Using a slotted spoon, remove from hot oil and drain on paper towels. Serve hot with soy sauce for dipping.

Makes 20.