Transcription for “Shanghai Dining Tips“, dated June 24, 2008.
Nina: Good morning, this is Nina Simonds with Spices of Life, and we’re in Shanghai, at Hyatt on the Bund. I have here sitting beside me in immaculate white, Dieter Lengauer, who is the executive chef. Dieter oversees a number of restaurants, one of them is actually the Chinese restaurant here.
Dieter: Yes, with certain limitations. I don’t know Chinese myself, as one can see. I’ve less experience on that side. But just in order to organize, to see that the right people are doing the right thing, that’s my cup of tea.
Nina: Oh good. What we wanted to do is, they’ve done a very special thing here for breakfast. We wanted to introduce people to a local specialty called the eggroll, the Shanghai (nice?) Eggroll. So we’re going to show everyone how to make a Shanghai Nice Eggroll. We’re working on a flat griddle.
Dieter: We’re adding a little bit of oil, not too much. This is something we have to change a little bit because people still like it a little oily. We cut down the oil content. And then you put down the batter. The batter is very straightforward. Just flour, egg and water
Nina: So the batter is almost like a crepe batter, flour, water, egg.
Dieter: Then open an egg, spread the egg as evenly as possible across the crepe.
Nina: And she really likes to use that, what we call a “ouija squeegee.” It’s a great utensil. So she’s cracked a whole egg and she’s spreading it out on that cooked crepe.
Dieter: Now the magic comes. We use a little bit of hoisin sauce – a fermented seafood sauce – and a little bit of our homemade chili sauce.
Nina: So that’s maybe a heaping tablespoon of hoisin sauce, and about a teaspoon of hot chili paste – ginger, shallots, fresh chili, fresh chopped cilantro. And now, this is a deep-fried cruller, and she’s now going to cut it into pieces. It doesn’t really need a condiment because it has such a delicious flavor.
Dieter: Everything is inside already, the spices, the herbs.
Nina: So how is that? I bet it’s hot. You like it?
Dieter: This is excellent.
Nina: This is Nina Simonds in Shanghai for Spices of Life. Enjoy, and we’ll post the recipe if you go to the website, spicesoflife.com. Thank you Dieter.
Dieter: My pleasure, thank you very much.
Nina: Thank you. Thank you everybody, and here’s to Shanghai.