Dragon Shrimp With Sweet & Sour Sauce
Dragon Shrimp with Sweet & Sour Sauce
When deep-fried, the jumbo shrimp rolled in chopped nuts look like small dragons
Marinade
2 Tbspsoy sauce
1/4 cup rice wine
1 clove garlic, sliced
1 tablespoon freshly grated ginger
2 tpss sesame oil
1 tps pepper
Batter
2 eggs
1 cup water
3/4 cup flour
1/4 cup cornstarch
1/2 cup sliced almonds
1/2 cup chopped cashews
Oil for deep frying
Sweet & Sour Sauce
1 cup pineapple juice
3/4 cup cider vinegar
3/4 cup granulated sugar
1 tablespoon soy sauce
2 tpss fresh ginger
2 Tbspcatsup
2 tpss sesame oil
1/4 cup water mixed with 3 Tbspcornstarch
Peel & devein shrimp, leaving the “boots” on (the “boots” are the last joint of the tail shell with the two fins at the end)
Mix marinade in a bowl & add shrimp
Marinate for one hour
Mix ingredients for batter, except nuts
Heat oil for deep frying to about 325 deg
Hold shrimp by the boots & dip in batter let excess run of, roll in nuts & deep fry until cooked through, three to four min
Drain on paper towels
For sweet & sour sauce: Mix water & corn starch in small bowl
In a nonreactive saucepan bring remaining ingredients to a boil
Whisk in cornstarch/water mix (it will thicken instantly)
Serve with fried rice & stir fried vegetables
Yields 4 servings
Barbecued Pork
Barbecued Pork (China)
2 (12 ounce) pork tenderloins
1/4 cup soy sauce
2 Tbspdry red wine
1 tablespoon brown sugar
1 tablespoon honey
2 tpss red food coloring (optional)
1/2 tps ground cinnamon
1 clove garlic, crushed
1 scallion, cut in half
Scallion curls (optional)
Remove fat from meat
In a large bowl, combine soy sauce, wine, sugar, honey, food coloring, cinnamon, garlic & onion
Add pork, turning meat to coat completely
Cover & let st& at room temp 1 hour or refrigerate overnight, turning occasionally
Drain pork, reserving marinade
Place pork on wire rack over a baking pan
Bake at 350 deg F for 45 min or until done, turning & basting frequently during baking
Remove pork from oven
Cool; cut into diagonal slices
Garnish with Scallion Curls
Makes about 8 appetizer servings
Polenta
Polenta
4 cups water
1 1/2 teaspoons salt
1 cup yellow cornmeal
1/4 cup (1/2 stick) butter or margarine
1/4 cup finely crumbled feta cheese
1/4 cup (1/2 stick) butter or margarine, melted
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried rosemary
1/2 teaspoon minced garlic
Bring water and salt to boil in a heavy saucepan
Reduce heat to medium-low
Gradually sprinkle in cornmeal, whisking constantly to prevent lumps from forming
Gently boil 20 to 25 minutes, stirring often with a wooden spoon, until very thick, but still pourable
Remove from heat and stir in 1/4 cup butter and cheese
Rinse a 15 1/2 x 10 1/2-inch jellyroll pan with cold water
Do not dry pan
Spread hot Polenta evenly in pan with a rubber spatula
Refrigerate at least 30 minutes or until firm
Preheat oven to 350 deg F
Lightly grease a 13 x 9-inch baking dish
Make 3 lengthwise and 5 crosswise cuts in Polenta to yield 15 squares
Arrange polenta squares, slightly overlapping, in baking dish
Mix 1/4 cup butter, basil, rosemary and garlic
Melt, then pour over polenta
Sprinkle with paprika, if desired
Bake 30 minutes
Serve hot