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Shrimp Toast Ingredients: 1/2 lb shrimp
2 oz.lard
1 egg white
1/2 tsp. dry sherry
8-10 water chestnuts minced
1/2tsp. salt
1/2tsp.minced ginger
1tb. cornstarch
4 slices white bread crusts removed
1 teaspoon blk sesame or poppy seeds
2scallons chopped
6 cups oil for deep-frying
Procedure: Shell & devein shrimp.Chop shrimp & lard into a paste (can be done in a food proccer).Place mixture in bowl.With hands or spoon mix shrimp paste with egg white,wine,salt,ginger,scallons,water chestnuts
and cornstarch set aside.Cut each bread slice into 4 squares
or 2 triangles.Mound 1 rounded teaspoon of shrimp paste on each square and press gently.Garnish with sesame seeds.Heat
oil to 350*.Reduce heat to medium.Fry shrimp side down until
edges of bread turn golden,about 1 minute.Turn and fry 30 seconds.R emove and drain.Serve hot.ENJOY
Serving Size: Makes 16 appitizers
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Heavenly Drums
18 CHICKEN WINGS
3 oz GINGER ROOT GRATED
1 oz GRANULATED GARLIC
1 tsp. SESAME OIL
1 tsp. SALT
4 dashs TABASCO
1 oz BRANDY
1 EGG
SHRIMP BATTER:
1 cup FLOUR
2 EGGS
1/2 cup CORNSTARCH
1 tbs. BAKING POWDER
WATER
Wash chicken wings & cut away each tip section. Hold each end of a remaining jointed wing & disjoint by bending elbow;don't separate. Holding fingers tightly around smaller bone press upward pushing meat from smaller section right into larger section giving wing a drumstick appearance. Repeat process w/ all wings. Combine ginger root garlic oil salt Tabasco brandy and egg in bowl & mix well. Marinate wings in mixture 2-4 hrs. at room temperature.BATTER: Combine all ingredients. Thin w/ water until the consistency is that of pancake batter For fluffier batter add 1 tsp. oil & 4 oz. beer. Fold wings into Shrimp Batter; deep fry at 360 until golden brown.Makes 6 servings
Steamed Beef Balls With Glutinous Rice
Ingredients
1 cup glutinous rice
1 lb lean beef
2 sliced fresh ginger root
1 small onion
1 egg
1 tbs. soy sauce
1/2 tsp. cornstarch
1/2 tsp. sugar
1/2 tsp. salt
1 tsp. sherry
Soak glutinous rice. Drain well.Mince or grind beef, removing fat and tendons. Place in a bowl. Mince ginger root and onion and add. Beat egg lightly and add, along with soy sauce, cornstarch, sugar,salt and sherry. Blend well and form into walnut-size meatballs. (Do not handle meat too much; it will dry out.) Spread glutinous rice on a flat plate. Roll each meatball over rice to coat completely.Arrange meatballs on shallow heatproof dish with 1/2-inch spaces between them to allow for expansion of rice.Steam on a rack 20 to 30 minutes (see "HOW-TO SECTION"). Serve hot with dips of soy sauce and Chinese mustard.Yield: 4 Servings
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