August Abolins wrote to All <=-
Do drinks count in the echo?
If you are discussing alcohol as a "side" to or part of a meal or dish, yes. Any other uses, no. Discussion of homebrewing is welcomed in HOME_COOKING.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crispy Shrimp Balls
Categories: Cooking liv, Import
Yield: 1 Servings
2/3 lb Medium shrimp, peeled,
-scored down the back,
-deveined, rinsed, and
-patted dry
1/2 c Water chestnuts, blanched in
-boiling water for 10
-seconds, refreshed in cold
-water, drained, and patted
-dry
MMMMM-------------------SHRIMP BALL SEASONINGS------------------------
1 1/2 tb Minced fresh ginger
1 1/2 tb Minced scallions
1 1/2 tb Chinese rice wine or sake
1 ts Toasted sesame oil
3/4 ts Salt
1 lg Egg white, lightly beaten
2 tb Cornstarch
1/4 lb Thin rice stick noodles
-(vermicelli)
Safflower or corn oil for
-deep-frying
Plum or duck sauce and hot
-mustard for dipping
In a food processor fitted with a steel blade, process the shrimp to a
paste. Transfer to a large bowl; add the water chestnuts, seasonings,
egg white, and cornstarch. Stir vigorously until a stiff paste forms.
Chill thoroughly.
With a towel draped over the hand that holds a sharp knife, cut the
noodles into 1/2-inch lengths. The towel prevents the noodles from
flying around. Spread evenly on a cookie sheet.
Shape scant teaspoonfuls of the shrimp mixture into balls, then roll
in the noodle pieces, pressing lightly to coat. Set on a cookie sheet.
Heat a wok or a deep skillet or saucepan until very hot. Add the oil
and heat to 375 degrees. Deep-fry the shrimp balls in batches,
turning them constantly, until golden brown, 3 to 4 minutes. Remove
with a handled strainer or a slotted spoon, drain briefly in a
colander, then transfer to paper towels. Between batches, skim the
oil with a fine strainer, and reheat until hot. Serve the shrimp
balls warm with sauce and mustard. To reheat, warm on a cookie sheet
in a 375 degree oven about 10 minutes.
Yield: 30 to 32 balls
NOTES : Cooking Live Recipe by: Cooking Live Show #CL8812
Posted to MC-Recipe Digest V1 #474 by Angele Freeman
<
jfreeman@netusa1.net> on Feb 5, 1997.
MMMMM
-- Sean
... You can tune a piano but you can't tuna fish.
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