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The write-down of us and of DN acclaimed restaurant Ming Yuan at Norrmalmstorg has finally decided to close down. The patch has sat in the door closed March 1 and thanked all his guests during the 20 years that the restaurant existed. I hope it was better before ...

Other blogs: Ming Yuan , Chinese restaurants , Chinese food

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• Restaurant: Ming yuan - around promises are extremely thin (7)

Nice accessories, including the räkbollar or why not fried scorpions ...

Ingredients:
5 tablespoons salt
1 tablespoon whole Sichuan peppercorns-
0.5 teaspoons whole black peppercorns

Follow these steps:

1. Place a heavy-bottomed skillet over high heat and add the salt and pepper.
2. Reduce the heat to moderate and let the mixture is roasted for 5 minutes, stirring until it is slightly browned (make sure that it does not burn in).
3. Shock it all in a mortar until it becomes a fine powder.
4. Shake the seasoning support through a sieve or fine colander.
5. That's it!

Other blogs on: Chinese recipes , Chinese food

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• Recipe: Cucumber from Sichuan (2)
• Recipe: Glazed ribs with sesame seeds (2)
• Recipe: Ji Dan xi hong shi - fried eggs and tomatoes (3)
• Recipe: Double cooked pork (3)

Once the right to add the line of dim sum. The best is if you have a bunch of different goodies to choose from ...

Ingredients (6-8 persons):
1 slice fresh white bread
2 tablespoons cold chicken stock or cold water
0.5 kg of fresh uncooked prawns
60 g of fresh pork fat
4 peeled, rinsed and finely chopped fresh (or preserved) water chestnuts
1 teaspoon salt
0.5 tsp finely chopped fresh ginger
1 egg yolk
1 egg white
7.5 ml peanut oil (or oil for deep frying)
roasted salt and pepper

Preparation:

1. Cut away the edge from the bread and sharing the disc into small pieces which are placed in a bowl. Pour broth or water.
2. Peel prawns and remove the intestines. Rinse shrimp in cold water and dry them with paper towels. Quickly combine and pig fat into a smooth, smooth paste.
3. Mix bread, shrimp paste, water chestnuts, salt, ginger and egg yolk in a bowl. Beat the egg white into a foam with a fork or whisk and stir in the foam räkpastan.
4. Make sure you have räkpastan, a bowl of cold water and a roasting pan or ovenproof dish within reach. "Line" or form pan with several layers paper towels.

Here's how:

1. Preheat the oven to 125 degrees.
2. Pour the oil in a large wok or a heavy-bottomed flottyrgryta, heat, until light smoke rises (about 185 degrees).
3. Take a handful of shrimp paste in your hand and tie it to the paste penetrates up between thumb and forefinger. When it formed a walnut-sized ball takes the ball with a spoon dipped in cold water and drop it into the hot oil.
4. Repeat until five balls are ready, dip the spoon in cold water between each time that batter will not stick.
5. Turn the balls with a perforated ladle bambusil or during cooking so that they are not sticking together.
6. When the balls are golden brown (after about 2-3 minutes), move them to the roasting dish and keep them warm in oven while cooking the rest.
7. Serve on a platter with roasted salt and pepper

Other blogs on: Chinese recipes , Chinese food , Dim sum

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• Recipe: Wonton - steamed and stuffed with pork (4)
• Recipe: Chilibräserad char with whole garlic (3)
• Recipe: Cucumber from Sichuan (2)
• Recipe: Glazed ribs with sesame seeds (2)