Fu Pei Guen

Author’s Note: Here it is again! I had another cooking date with my maternal grandparents over the Columbus Day Weekend. I left my camera with the pictures at college (I’m home now), so pictures should be up sometime next week. 


Author’s Note: Below this is a picture of a turnip. I do know that this is a turnip that is included in this recipe. 

2 cups of turnip, julienned

1 cup of onions

½ cup of dried turnips reconstituted

1 cup of Shiitake mushrooms, sliced thin

1 cup of julienned carrots

¾ - 1 cup of Chinese celery, diced

½ cup of green onions, sliced thin

1 cup of cleaned shrimp, seasoned with salt and pepper

Diced chicken season with ginger, salt, and pepper

Ginger, garlic, and oyster sauce

Tofu (bean curd) skins, cut in half about the size of a napkin

Woods ear (please refer to previous recipes here for pictures of this ingredient) 

Knorr chicken powder, to taste

Egg wash (about 2-3 eggs)


1. Cook the chicken and garlic in an oiled pan.

2. Add the shrimp.

3. Add the soy sauce and about ¼ cup of celery and green onions

4. Set aside the mixture after partially cooking.

5. Begin cooking the mushrooms.

6. Add Knorr chicken powder to taste to the chicken mixture.

7. Add the onions and turnips (white).

8. Add salt and oyster sauce to taste. 

9. Add the chicken back to the pan.

10. Add slurry to the mix (water and corn starch).

11. Once finished, set aside.

12. Put the filling into the bean curd wraps and begin wrapping, using the egg wash to seal.

13. Once done wrapping, pan fry the rolls in the oiled pan until golden brown.

14. Add ½ cup of chicken broth and oyster sauce (a couple of teaspoons).

15. Let it cook, stirring occasionally. 

16. You’re done and voila! 

Salt and pepper shrimp


1 ½ lbs. of shrimp with the shell on (You could use de-shelled shrimp, but it won’t taste as good)

Egg wash, (about 1-2 eggs)

Salt and cornstarch

Peanut oil

Sugar and pepper


1. De-vein the shrimp and leave the shells on. Take off the legs and heads.

2. Season with salt and add an egg wash to the shrimp, just to coat.

3. Coat with cornstarch.

4. Heat the pan and add peanut oil to the work (to deep fry the shrimp). 

5. Test the temperature of the oil. People have many different tricks for this. My grandmother tested two different ways: 

1. Putting chopsticks into the heated oil to see if it bubbled. If it did, then the oil was hot enough.

2. The first way didn’t work for her quite right, so she also dropped a small piece of the tofu wrap into the hot oil. The same principle applies.

6. Add the shrimp once the oil is hot enough.

7. Let it cook, don’t move it too much.

8. Once done, set aside.

9. Add salt and pepper to the wok.

10. Add sugar after shutting off the flame and coat the shrimp with the seasoning. 

11. Once the shrimp is coated, you’re done! 

New recipes will be forthcoming!

New recipes will be forthcoming! I had a cooking date with my grandparents today. We cooked a vermicelli noodle dish, a bean curd stuffed wrap, and salt and pepper shrimp. 

Edit: I have been sick for the past day and it was also midterm season for the past two weeks. I promise that the recipes will be up by tomorrow.