Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 1/2 cup red bell pepper, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Chinese five-spice powder
- 1/4 cup dry sherry
- 1/2 pound cooked shrimp, peeled and deveined
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 cup chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 (9-inch) unbaked pie crusts
Special Equipment Needed:
- 9-inch pie plate
- Skillet
- Cutting board
- Knife
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F.
2. Heat oil in a large skillet over medium heat. Add garlic, ginger, onion, celery, carrots, bell pepper, salt, and black pepper. Cook, stirring occasionally, for 5 minutes.
3. Add Chinese five-spice powder, sherry, shrimp, peas, and corn. Cook for an additional 3 minutes.
4. In a small bowl, whisk together chicken broth, cornstarch, and cold water. Add to the skillet and cook, stirring constantly, until the mixture thickens.
5. Place one of the pie crusts in the bottom of a 9-inch pie plate. Pour the shrimp mixture into the pie plate. Place the second pie crust on top of the filling and crimp the edges to seal.
6. Bake for 25 minutes, or until the crust is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 375 degrees F
Serving Size: 8
Nutritional Information:
Calories: 270
Fat: 13 g
Carbohydrates: 24 g
Protein: 12 g
Substitutions for Ingredients:
- Vegetable oil: canola oil
- Garlic: garlic powder
- Ginger: ground ginger
- Onion: shallot
- Celery: fennel
- Carrots: parsnips
- Red bell pepper: yellow bell pepper
- Chinese five-spice powder: allspice
- Dry sherry: white wine
- Frozen peas: fresh peas
- Frozen corn: fresh corn
- Chicken broth: vegetable broth
- Cornstarch: arrowroot powder
Variations:
- Add 1/2 cup diced mushrooms to the filling.
- Substitute cooked chicken for the shrimp.
- Add 1/4 cup diced water chestnuts to the filling.
- Substitute cooked pork for the shrimp.
Tips and Tricks:
- Use a sharp knife to cut the pie crusts into even shapes.
- Use cold butter or margarine to help seal the edges of the pie crusts.
- If the filling is too dry, add a tablespoon of chicken broth.
Storage Instructions:
Store Chinese Prawn Pie in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat Chinese Prawn Pie in a 350 degree F oven for 15 minutes, or until heated through.
Presentation Ideas:
Garnish Chinese Prawn Pie with chopped fresh parsley or cilantro. Serve with a side of steamed rice.
Garnishes:
- Chopped fresh parsley
- Chopped fresh cilantro
Pairings:
- White wine
- Green tea
Suggested Side Dishes:
- Steamed rice
- Egg fried rice
- Stir-fried vegetables
Troubleshooting Advice:
If the filling is too dry, add a tablespoon of chicken broth.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Chinese Prawn Pie is a traditional Chinese dish that has been enjoyed for centuries.
Flavor Profiles:
Chinese Prawn Pie has a savory flavor with hints of garlic, ginger, and Chinese five-spice powder.
Serving Suggestions:
Serve Chinese Prawn Pie with a side of steamed rice and a glass of white wine.
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