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Seafood 129

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Seafood in Nests
 
 4 tbsp oil
 1/2 tsp salt
 1/2 tsp chopped fresh ginger
 1/4 Ib  scallops
 1/4 Ib raw shrimp,peeled and deveined
 1/4 Ib  firm white fish, cut in 1 inch dice
 1/2 tsp chopped garlic
 1/41b  broccoli florets
 1/4 Ib snow peas, stems removed
 2 oz. Chinese cabbage, stems cut in 1 '14 X '/2 inch pieces
 1 oz. bamboo shoots, sliced
 1 oz. canned mini corn
 1/2oz. button mushrooms, sliced
 1/2 oz. straw mushrooms
 1 tbsp light soy sauce
 3 tbsp  dry sherry
 1 tsp sugar
  pinch pepper
 1/2 fish stock or chicken broth
 3 tbsp oyster sauce
 1 tbsp  cornstarch
 1/4 cup water or stock
 Heat half the oil. Add salt and ginger, and stir-fry 30 seconds. Add seafood and cook 2 minutes. Remove from pan.Heat remaining oil, add garlic, broccoli, snow peas and cabbage stems. Stir-fry 2 minutes. Add chopped cabbage leaves, bamboo shoots, corn, mushrooms and straw mushrooms. Blend in soy sauce, sherry, sugar, pepper and stock. Combine oyster sauce, cornstarch and water. Bring vegetables and sauce to a boil, and stir in cornstarch mixture to thicken. Fold in seafood to reheat.Serve in noodle nests.SERVES 4


Potato Nests or Baskets
 
 1 Ib shredded potatos,egg noodles
 3 tbsp cornstarch
 salt and pepper
 oil, for frying
 Combine potato, cornstarch and seasonings. Dip basket molds or wire strainers into hot oil. Place 4 to 5  tbsp  potato mixture into the larger basket. Arrange to cover surface of basket. Place smaller basket on top. Holding the handles of both baskets together, dip into hot oil to cover.
 When the potato sets, the smaller mold can be removed. Continue cooking until crisp and golden. Use for serving deep or stir-fried food. MAKES 4 - 6 BASKETS


Honeyed Shrimp
 
3 tbsp oil
1 clove garlic, crushed
1 slice fresh ginger, finely chopped
1 2/3 Ibs raw shrimp,peeled with tails left on
1/4 cup  honey
2 tsp soy sauce
sesame seeds
 Heat oil in a wok on high heat . Add garlic and ginger and stir-fry for 30 seconds. Add shrimp in two batches and stir-fry until pink. Remove the first batch before cooking the second. Combine honey and soy sauce,Add to the wok toss quickly. Serve sprinkled with sesame seeds. SERVES 4

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