February 16, 2018

Today is Chinese New Year

Let us share our magic with you today by celebrating together the Chinese New Year with the recipe of Shanghai Spring Rolls that are said to resemble gold bars as a symbol of wealth!



StoryThe Chinese New Year is considered to be the most important of the holidays in China. It is based on the traditional Chinese lunisolar calendar, which dates define both the moon phase and the time of the solar year. Today begins the year of the Dog.


Recipe (serves 2)

Preparation:  25 min



·      6 Chinese dried mushrooms

·      1 fresh bamboo shoot, about 350 grams

·      250 grams bean sprouts

·      200 grams pork belly

·      10ml soy sauce

·      10ml rice wine

·      ½ tsp granulated sugarA pinch of ground white pepper

·      2 slightly heaped tsp cornstarch

·      Cooking oil, as needed

·      Fine sea salt, as needed

·      40-50 fresh shrimp, with bodies about 6cm long

·      40-50 Shanghai spring-roll wrappers, thawed

·      1 egg, whisked

For the dipping sauce:

·      Chinese brown rice vinegar

·      Finely minced ginger


Soak the mushrooms in warm water until soft. Squeeze out the liquid. Remove and discard the stems, then cut the caps into fine dice. Peel the bamboo shoot until you reach the tender flesh. Slice the bamboo shoot about 3mm thick. Bring a pot of water to the boil, add the bamboo slices and simmer for five minutes. Drain and, when the bamboo is cool enough to handle, cut the slices into fine julienne.

Cut the pork belly into fine strips about 2cm long, put them in a bowl and add the soy sauce, rice wine, sugar, a quarter of a teaspoon of salt, the pepper, cornstarch and 10ml of cooking oil. Mix thoroughly then leave to marinate for about 30 minutes. Peel the shrimp, leaving the tail intact. Devein the shrimp by cutting a slit on the back close to the tail, then carefully pull out the dark digestive tract. Cut a slit down the front of each shrimp along its entire length, then lay each one belly side down on the cutting board and cut perpendicular slits about 1cm apart down the length of the back (this helps the shrimp to remain flat when cooked).

Heat a wok until very hot, then add about 20ml of oil. Add the bean sprouts, sprinkle lightly with salt then stir-fry briefly, just until the sprouts start to wilt. Transfer them to a bowl. Heat about 20ml of oil in the wok, add the mushroom, bamboo and a little salt and stir-fry for about a minute before putting them in the bowl. Heat 20ml of oil in the wok, add the pork and stir-fry until the meat loses its pink colour. Add the vegetables back into the wok and stir until thoroughly combined. Taste the mixture and correct the seasonings if needed. Put the ingredients into the bowl and cool to room temperature, stirring often to release the steam.

Stack the spring-roll wrappers on a plate and cover with a clean dishcloth. Put one wrapper on a cutting board (if they are square, lay it so one angle is pointing towards you). Lay a 7cm-long strip of filling down on the wrapper. Fold up the bottom of the wrapper over the filling then fold in the sides. Roll away from you until you reach about a third of the way, then lay one shrimp down so just the tail is sticking out. Continue to roll until you almost reach the other side. Very lightly brush egg on the far edge, then finish rolling. Put the spring roll seam-side down on a baking tray lined with cling-film. Repeat with the remaining wrappers.

Heat oil to a depth of about 2cm in a skillet. When the oil is 180 degrees Celsius, fry the spring rolls in batches until pale golden, then drain on paper towels. After frying all of them, briefly fry them a second time (this makes them crisper). Drain on paper towels then serve with the dipping sauce.

#ThisIsWorldchefs #InternationalHolyDay


Reprinted from: http://www.scmp.com/magazines/post-magazine/article/1410303/golden-moments-shanghai-spring-rolls 


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