Subject: Lotus Flowers
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 03 2003 - 07:10:13 EST
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FOOD FUNNY
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Here's a real life food funny courtesy of reader S. J. O'Donnell:
After reading the tip about keeping crackers in the sugar to keep it
free-flowing, I remembered a diner we visited in Jacksonville, NC.
They had crackers in their sugar dispensers. They just didn't take
them out of the plastic!
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TODAY'S RECIPE
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Last Saturday, February 1 by Western reckoning, was the first day of
the year 4700 according to the Chinese calendar. For those who pay
attention to things astrological, that makes today the third day of
the year of the ram (or goat, or sheep, depending on whose translation
you read). You might think it's a little late to celebrate the Chinese
New Year, but the celebration actually begins with the new moon and
ends with the full moon 15 days later in a huge party known as the
Lantern Festival. In honor of this celebration, I have put together the
following classic Chinese recipes which you probably won't find at
your local Chinese take-out:
Monday's Starter
Lotus Flowers
Tuesday's Soup or Salad
Crab and Egg Soup
Wednesday's Side Dish
Soft Fried Noodles
Thursday's Entree
Boiled Red Snapper with Fried Cashews
Friday's Dessert
Fried Date-Filled Wontons
These little fritters, crisp on the outside and light as air on the
inside, make a wonderful starter for a Chinese banquet.
Lotus Flowers
1 lb (450 g) peeled and deveined raw shrimp,
finely chopped
10 fresh water chestnuts, peeled and finely chopped,
or canned 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) grated fresh ginger
Salt and freshly ground pepper to taste
1 egg white, stiffly beaten
1 tsp (5 ml) cornstarch (cornflour)
Peanut or vegetable oil for deep frying
Mix the shrimp, water chestnuts, scallions, wine, ginger, salt, and
pepper together in a mixing bowl. Alternately, combine coarsely
chopped ingredients in an electric food processor and process until a
smooth paste is formed. Fold the egg whites and cornstarch into the
mixture and form into balls about the size of walnuts. Heat the oil
in a wok or skillet over high heat and fry the balls for 2 to 3
minutes, until golden brown on all sides. Drain on a wire rack over
paper towels and serve immediately. Makes about 15 to serve 4 to 6 as
an appetizer.
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