Spring Onion Recipes

Edith Said:

Substitute for spring onion and mint?

We Answered:

spring onions are, in some places, also known as green onions. if you can't find either i would be inclined to just use a bit of onion cut very finely. not sure about scallions. as to the mint why not try dried mint or leave it out. mind you i personally like the idea of dill or for that matter any other herbs like basil, coriander, parsley etc.

have fun, you will have a lovely pie whichever you choose.

Patricia Said:

How do i make Ginger and Spring onion sauce? Simple/easy as possible.?

We Answered:

There are two kinds of Ginger and Spring Onion Sauce. One is served with chicken, and the other is served with fish. Both of them are very easy. I have listed both kinds below, just in case you would like to have both, but the first one is the one served with chicken.

GINGER AND SPRING ONION SAUCE I (served with chicken)

INGREDIENTS:
2 cups chicken broth
2 teaspoons fresh ginger, finely chopped
2 teaspoons salt
1 teaspoon light soy sauce
3 tablespoons oil, preferably groundnut

DIRECTIONS:
Step 1
Put all the ingredients except the oil in a small heatproof bowl and mix them well.

Step 2
Heat a wok or frying pan and add the oil.

Step 3
Continue to heat until the oil is almost smoking.

Step 4
Remove the pan from the heat and pour the hot oil into the bowl with the other ingredients.

Step 5
The sauce should sizzle for a few seconds and is ready for use.

***********************************
GINGER AND SPRING ONION SAUCE II

INGREDIENTS:
1/2 pint fish stock
2 tablespoons rice wine/dry sherry
1 tablespoon dark soy sauce
1 star anise
2 inches fresh ginger, peeled and very finely diced
4 spring onions, trimmed and finely sliced

DIRECTIONS:

Put the stock, rice wine/sherry, soy sauce, star anise and half the ginger in a small saucepan to reduce by about a third or a half. When reduced, fish out the star anise and discard. Add the remaining ginger and the spring onion and allow to simmer gently.

I hope you will enjoy your sauce! Good luck! :)

Tracy Said:

Recipe for Ginger and Spring Onion Crab?

We Answered:

CHINESE CRAB RICE
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Green onions, chopped
1 Piece fresh ginger, 2-3 cm,
-grated
4 tb Dry sherry
3 tb Light soy sauce
3 Blue crabs
400 g Glutinous rice
1 tb Soy sauce
1 tb Oil
1 t Sugar

The Chinese have comfort food, too, and this dish qualifies. You will need a large steamer; if you don't yet have one, they can be bought cheaply in large Chinese or Vietnamese food stores where you can also pick up the glutinous rice. The dish takes considerably longer to cook than the previous recipes but little more of the cook's time. By the time the rice is cooked, it is saturated with crab flavour.

Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.
Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy sauce. Prepare three green blue swimmers crabs. Chop two of them into several pieces with a large knife or cleaver and crack the hardest pieces of the shell with a hammer. Crack the third crab thoroughly all over but do not chop up. Pour the sherry-soy sauce mixture over the crabs and leave to marinate for an hour. Wash 400 grams glutinous rice in several changes of water until the water runs clear.
Put the rice into a saucepan and pour over it 1.5 L water. Bring to the boil and boil for 5 minutes. Drain.

In the bottom of a heatproof dish at least 12 cm deep and of a size to fit into your steamer, pack in the chopped crab pieces, reserving the marinade. Pour the rice over the top and pack it down. Press the intact crab into the top of the rice. To the marinade, add a further tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1 teaspoon sugar. Pour over the crabs and rice.

Put the dish in the steamer over boiling water and steam for 35-40 minutes. Serve. Diners deal first with the top crab, now half buried in rice, then fish around, for the rest of the crab pieces in rice.
0000000000000000000000000000000000000000â€¦
SINGAPORE CHILLI CRAB
Serving Size : 4 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Blue crabs
3 ts Tamarind pulp
3/4 c Boiling water
2 Chopped onions
1 Piece fresh ginger, 5 cm
2 To 3 birdseye chillies
3 Green onions, chopped
2 ts Cornflour
3 tb Oil
3 ts Sugar
2 ts Tomato paste

This Singapore dish is a classic and, like all classics, it is superb.
Serve it with plain rice.
Boil a large pot of water and drop in 4 green blue swimmers. Boil them rapidly for 4 minutes then tip the contents of the pot into a colander to
drain. When cool enough to handle, chop crabs into quarters with a cleaver or large knife, leaving legs attached to body. With a hammer. gently crack the claws and areas of harder shell.

Put 3 teaspoons tamarind pulp to soak in 3/4 cup boiling water. Finely chop 2 onions, grate 5 cm piece fresh ginger, finely slice 2-3 birdseye chillies (or to taste) and chop 3 green (spring) onions. Mix 2 teaspoons cornflour with a little water.

In a large wok or pan, heat 3 tablespoons of oil and stir- fry onion,
ginger and 2/3 of the chopped chillies for a couple of minutes. Add crab pieces and strained tamarind water, lower heat and simmer for 3-4 minutes. Lift the crab out onto a serving dish and to the mixture in the wok add 3 teaspoons sugar and 2 of tomato paste. Stir, add dissolved cornflour and stir again until the mixture thickens. Pour over the crab, garnish with the rest of the chillies and the spring onions and serve.
ggggggggggggggggggggggggggggggggggggggâ€¦

Bertha Said:

french recipe serano ham lined turin. chicken spring onion & unknown other ingredients baked as starter?

We Answered:

Odessa Eggplant Salad
Recipe #18475
Delicious european eggplant salad can be made as a sandwich or as an appetizer when entertaining.

1Â½ hours 30 min prep
Change to: servings US Metric
1 large eggplant
1 medium onion
1 medium meaty tomato, peeled and finely chopped
2 garlic cloves
1 tablespoon olive oil
2 tablespoons red wine vinegar
salt
fresh ground pepper
fresh parsley (FOR GARNISH)

1. Preheat oven to 375 degrees.
2. pierce eggplant with in several places and bake on sheet for 50 minutes (turn midway through baking).
3. after done cooking, let cool for an hour and peel skin off, slice eggplant lengthwish in half.
4. drain out fluid and slice cut eggplant into pieces.
5. in food processor, combine eggplant pulp, tomato,garlic,oil,vinegar, salt and pepper.
6. cover and refrigerate for 2 hours.
7. serve and enjoy with pita bread triangles or coctail rye bread.
8. delicious.

Jimmie Said:

Does anyone have a recipe for spring onions pancakes?

We Answered:

Hi there I believe another name for scallion is a spring onion.
Definition: [SKAL-yuhn] The name "scallion" is applied to several members of the onion family including a distinct variety called scallion, immature onions (commonly called green onions), young leeks and sometimes the tops of young shallots. In each case the vegetable has a white base that has not fully developed into a bulb and green leaves that are long and straight. Both parts are edible. True scallions are generally identified by the fact that the sides of the base are straight, whereas the others are usually slightly curved, showing the beginnings of a bulb. All can be used interchangeably although true scallions have a milder flavor than immature onions. Scallions are available year-round but are at their peak during spring and summer. Choose those with crisp, bright green tops and a firm white base. Midsized scallions with long white stems are the best. Store, wrapped in a plastic bag, in the vegetable crisper section of the refrigerator for up to 5 days. Scallions can be cooked whole as a vegetable much as you would a leek. They can also be chopped and used in salads, soups and a multitude of other dishes for flavor.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Anyway enough about the history here's your recipes!! :o)

Korean Green Onion and Shrimp Pancakes Recipe courtesy Emeril Lagasse, 2006
Show: Emeril Live
Episode: Best of Queens

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 large pancakes, 8 to 10 appetizer servings
~~~~~~~~~~~~~~~~~~~~~~~

For the sauce:
2 teaspoons soy sauce
2 tablespoons vinegar
1 teaspoon sugar
1/4 teaspoon crushed red pepper
2 teaspoons lightly toasted sesame seeds
For the pancakes:
2 cups all-purpose flour
1 1/2 cups water
2 eggs
1/2 pound finely chopped shrimp
3 ounces green onions, trimmed, quartered lengthwise, and cut into 2-inch lengths
1 small zucchini, cut into fine julienne
1 small carrot, cut into fine julienne
2 teaspoons minced garlic
1/2 teaspoon salt
8 teaspoons vegetable oil
Chives, for garnish, optional

Make the sauce by combining the soy sauce, vinegar, sugar, crushed red pepper and sesame seeds in a small bowl, stirring until the sugar is dissolved. Set aside while you make the pancakes.
In a mixing bowl, combine the flour, water, and eggs and mix gently until just combined. Add the shrimp, green onions zucchini, carrot, garlic, and salt and fold together briefly just to combine.

Heat a large nonstick skillet over medium-high heat and, when hot, coat with 2 teaspoons of the vegetable oil. Add 1/4 of the pancake batter and use a spoon to spread into a 6 to 8-inch circle, trying to get the filling ingredients as evenly spread out as possible. Cook until the pancake about 4 minutes. Once the pancake has begun to set and is golden brown on the bottom, flip the pancake to the other side, pressing with a spatula to compress ingredients. Cook until golden brown on the second side, about 2 minutes longer, transfer to a warm plate and cover loosely with foil to keep warm while you prepare the remaining pancakes.

Once all of the pancakes have been cooked, cut into wedges and serve warm, sprinkled with the chives and with the dipping sauce in small bowls for dipping.

~~~~~~~~~~~~~Or U could try ~~~~~~~~~~
Wasabi Crab on Green Onion Pancakes Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Asian Hot & Spicy

Difficulty: Medium
Prep Time: 15 minutes
Inactive Prep Time: 1 hour 15 minutes
Cook Time: 10 minutes
Yield: 20 pieces
~~~~~~~~~~~~~~~~~~~~~~~

2 (6-ounce) cans lump crabmeat, drained
4 tablespoons wasabi mayonnaise
1/2 teaspoon lemon juice
1/2 teaspoon low-sodium soy sauce
1 teaspoon finely chopped fresh chives

For Green Onion Pancakes:
4 flour tortillas
1 large egg, lightly beaten
2 tablespoons green onions, thinly sliced
2 tablespoons chopped chives, for garnish
2 tablespoons prepared wasabi, for garnish

In a medium bowl, combine the crabmeat, wasabi mayonnaise, lemon juice, soy sauce, and chives. Cover with plastic wrap and refrigerate for 1 hour.

For the Green Onion Pancakes: Using a pastry brush, lightly coat 1 side of each tortilla with the beaten egg. Sprinkle each of 2 tortillas, egg sides facing up, with 1 tablespoon sliced green onions. Take remaining 2 tortillas, egg sides facing down, and place on top of green onion sprinkled tortillas. Press firmly together.

With a 2-inch round cutter (or empty tomato paste can with top and bottom removed), carefully cut 8 to 10 rounds from each tortilla sandwich. Place green onion pancakes in a dry, nonstick skillet over medium heat. Toast pancakes until golden brown on each side. Remove to a plate and set aside.

To serve, spoon a small amount of crab mixture on top of each pancake. Garnish with chopped chives or a very small amount of prepared wasabi.

**I'm going to try them both 4 a twist @ my next get-together.
Happy dishes 2 U!! :o)

Francis Said:

Recipe calling for different onions?

We Answered:

Isnt green onion another name for white onion? ie, regular onions, and the spring onion is the scallion long thin one.

Either way, you can NEVER have too much onion. I add them to everything they're my favourite vegetable.

Spring Onion Recipes

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