[CH] Another Asian Dinner
Doug Irvine (dougandmarie@home.com)
Thu, 15 Jun 2000 20:24:25 +0000
Bought two lbs of raw small prawns, or, big shrimp(you call 'em), thawed
they were about 1 - 2 " in length.....anyway, I decided to dig out my
reallly old recipe for shrimp balls(ferget it, Byron) and made that,
served it with a garlic ginger sauce, which worked out very well. I have
not done this one since about 1984!
6 ozs of raw shrimp, shelled and deveined
6 water chestnuts
1 egg, beaten
1 large scallion(green onion) minced
small dash of salt
Enough corn starch to form a paste when mixed with the shrimp
1/2 tsp of Calvin's chile powder
Mince the shrimp, water chestnuts and green onion, and place the mess in
a bowl. Mix in the beaten egg, salt and Calvin's, and mix this very
well, then add corn starch to form a paste
and if this is too dry add a little ginger wine or sherry...if you goof,
then add some more corn starch. Really mix this around, and let it rest,
whilc you get a wok hot and add about 1/4 cup of peanut oil. Drop this
shrimp goo into the hot oil, in small tablespoons, and when it is done
on one side , do the other, to the same color. Continue doing this,
until all of the shrimp mixture is done.Place these shrimp puffs in a
bowl and place in a warm oven, while you make the garlic ginger sauce...
1/4 cup of brown sugar
Add enough rice wine vinegar to bring sugar back to quarter in cup. Add
one tsp of minced garlic, one tbls of minced ginger, one good dash of
Calvin's OR a minced dried hot chile pepper. One tbls of corn
starch,mixed with one tbls of water, and a little dark soy sauce for
thickening the sauce. Cook the vinegar and sugar, garlic and ginger, and
pepper, until really fragrant, then add the thickening, ,stirring until
thickened to your satisfaction. Place the shrimp balls on a serving
platter and cover with the sweet and sour garlic ginger sauce.
I served this with Thai rice, and a vegetable stir fry, it went over
very well....Marie said how come you have not done this for all this
time? So....I guess I had better do it again sooner!
Cheers, Doug in BC