'YiYi' Taiwanese Recipes and Photos

This tasty Taiwanese-style menu to accompany the Taiwanese film 'YiYi' includes Stuffed Prawns in Wonton Wrappers, Hot & Sour Noodle Soup, Cripy Fried Fish with Sweet Chili Sauce, San Pei Pork, Fried Rice, Crispy Asparagus, and Coconut Pineapple Custard Crumble. 

Stuffed Prawns

12 large prawns
1/4 pound bulk pork sausage
1 small knob fresh ginger root, finely shredded
2 cloves garlic, finely minced
2 scallions, finely chopped
1 tablespoon soy sauce
Wonton wrappers

In a small bowl, combine pork sausage, ginger, garlic, scallions and soy sauce. Place a little of the sausage mixture on the center of each wonton wrapper, top with a butterfly prawn, and fold up the edges of the wrapper. Place stuffed prawns on a wire baking rack and bake at 400 for about 25 minutes, until golden brown. Serve with Chili Mayonnaise.

Chili Mayonnaise

1/2 cup mayonnaise
1 lemon, juice only
1 teaspoon chili garlic paste
1 tablespoon soy sauce
1 teaspoon sugar

Combine all ingredients and stir to thoroughly blend.

Hot and Sour Noodle Soup

4 cups savory stock (chicken, beef, pork, etc.)
1/4 cup rice wine
4 tablespoons rice vinegar
4 tablespoons soy sauce
3 scallions, thinly sliced
1 knob ginger root, finely shredded
1 teaspoon chili oil
1 cup cooked meat (chicken, pork, beef, etc.), coarsely chopped
4 portions long noodles (spaghetti, ramen, etc.)

Combine all ingredients in a large saucepan. Bring to a boil, reduce heat and simmer until noodles are tender, about 5 to 8 minutes. Serves 4.

Crispy Fish with Sweet Chili Sauce

1 pound white fish, (halibut, snapper, etc.) cut into 1" cubes
1 bottle sweet chili sauce

Batter:
1/3 cup cornstarch
1/2 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 egg yolk
3/4 cup cold water

Combine all batter ingredients in a large bowl and stir until thoroughly blended. Heat about 1" of cooking oil over medium heat in a large skillet or wok until a drop of batter sizzles. Add fish to the batter and stir gently to thoroughly coat. Carefully drop battered fish into the frying pan, making sure not to crowd the pan. Fry until golden brown, turning frequently. Remove from oil and drain on paper towels. Fried fish may be kept in a warm oven until serving time. 

San Pei Pork

1/3 cup soy sauce
1/3 cup Chinese rice wine
1/3 cup sesame oil
2 pounds pork, cut into bite sized pieces
1 tablespoon cornstarch dissolved in 1/4 cup water

Place all ingredients in a crockpot or slow-cooker and stir to thoroughly blend. Set crockpot on low and simmer for about 4 hours, until pork is tender. Remove meat with a slotted spoon and set aside. Transfer broth to a saucepan and bring to a simmer over medium heat. Add cornstarch mixture and stir to thicken. Return meat to the broth and stir to blend. Serve with Fried Rice

Fried Rice

1 tablespoon sesame oil
6 cloves garlic, finely minced
1 knob ginger root, finely shredded
1 package frozen Asian vegetables
6 cups cooked rice
1 cup stock (chicken, beef or pork)

Heat oil in a large wok. Add vegetables, ginger and garlic, and stir-fry until just tender. Add cooked rice and stock and stir to blend. Remove from heat and allow to stand for about 10 minutes, until stock is absorbed. 

Crispy Asparagus

1 pound asparagus, cleaned and trimmed
Vegetable oil for deep frying

Batter:
1/3 cup cornstarch
1/2 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 egg yolk
3/4 cup cold water

Combine all batter ingredients in a deep bowl or measuring cup and stir until thoroughly blended. Heat about 1" of cooking oil over medium heat in a large skillet or wok until a drop of batter sizzles. Dip asparagus stalks into the batter and add few at a time to the frying pan, making sure not to crowd the pan. Fry asparagus until golden brown, turning frequently. Remove from oil and drain on paper towels. Asparagus may be kept in a warm oven until serving time.

Pineapple Coconut Custard Crumble
 
Custard:
3 egg yolks
1/2 cup sugar
1 1/2 tablespoon flour
1 can coconut milk
1 teaspoon vanilla
 
Combine egg yolks, sugar and flour in a small bowl and stir until smooth. Combine coconut milk and vanilla in a small saucepan and bring to a simmer. Pour about 1/2 cup of milk into the egg and sugar mixture and whisk until smooth. Add egg mixture to coconut milk and simmer for about 2 minutes, whisking constantly until custard is thickened. Remove from heat and pour into a 9" baking dish, or into individual ramekins.
 
Fruit Topping:
1 can crushed pineapple, drained
 
Arrange pineapple over custard and sprinkle with crumble topping.
 
Crumble Topping:
1/2 cup flour
1/4 cup confectioner's sugar
1/8 teaspoon cinnamon
1/2 stick butter, cut into small pieces
 
Preheat Oven to 400 degrees. Combine flour, sugar, and cinnamon in a mixing bowl. Using your fingers, add butter a little at a time, working it into the flour until the mixture forms a coarse meal. Sprinkle crumble topping over fresh fruit. Place custard dish(es) on a baking sheet and bake about 30 minutes. In the last 3 minutes, switch the oven to broiler to brown the crumble.  Remove from the oven and allow to cool for about 30 minutes before serving. Serves 4.