Subject: "Lotus Flowers"
From: Unicorn (unicorn@indenial.com)
Date: Sat Jul 22 2000 - 03:03:22 EDT
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F O O D F U N N Y
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Here's on from Andy, a self-proclaimed "loyal reader in London."
Did you hear about the man who worked in a cereal factory and drowned
in a vat of muesli? According to reports he was dragged down by a
strong currant.
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T O D A Y ' S R E C I P E
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It's time for another visit to the Orient, this time to China. As
with many ethnic cuisines, it is a challenge to develop a menu
composed of ingredients readily available to my readers in over 140
countries, but I think the World Wide Recipes staff have outdone
themselves this week.
"Lotus Flowers"
1 lb (450 g) raw shrimp, peeled, deveined, and finely chopped
1 can (6 oz, 170 g) water chestnuts, drained and finely chopped
2 scallions (spring onions), finely chopped
1 tsp (5 ml) Chinese wine or dry sherry
1/2 tsp (2 ml) finely grated fresh ginger
Salt and freshly ground pepper to taste
1 egg white, beaten until stiff
1 tsp (5 ml) cornstarch (cornflour)
Oil for deep frying
Mix together the shrimp, water chestnuts, scallions, wine, ginger,
salt and pepper. Fold in the beaten egg white and the cornstarch.
Roll into balls the size of walnuts. Heat the oil in a wok or frying
pan to a temperature of 350F (180C) and fry the balls a few at a time
until golden brown, 2 to 3 minutes. Drain on paper towels and serve
immediately. Makes 12 to 15 fritters.
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