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| Tasty Almond Joy |
| Yields: 48 appetizer-size pieces |
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| INGREDIENTS: CREPES |
3/4 lb fresh crabmeat
1 lb shrimp, peeled and deveined
1/2 C fresh water chestnuts, finely chopped
6 C white bread, cut into cubes with crust removed (approx. 12 slices)
4 T scallions, white part, finely chopped
1 T minced ginger
3 T gin
1 T heavy cream
2 egg whites
2 t unsalted butter
1/3 t sugar
dash white pepper
3 qts corn oil for deep-frying
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| Tomato Ginger Sauce |
| Yields: 5 cups |
| METHOD: CREPES |
• Dry shrimp with a towel and purée the shrimp.
• Combine salt, sugar, white pepper, gin, egg whites, scallion and
ginger to shrimp purée; mix well and refrigerate for 30 minutes.
• Incorporate heavy cream and butter; mix thoroughly.
• Fold in fresh crabmeat; divide mixture into 48 balls.
• Cover each ball with the bread cubes and press gently to
form small cakes. Cakes can be refrigerated until ready to deep-fry.
• Deep-fry in 325-degree-F corn oil for 2-3 minutes on each side or
until the cakes are golden brown.
• Remove and place on a paper towel to drain off excess oil.
• Serve with tomato ginger sauce.
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| INGREDIENTS: |
1 C plum tomato, seeded, finely chopped
1 C ketchup
1 1/2 C sugar
1/4 C minced ginger
1/3 t Kosher salt
1 C rice wine or white wine
1/4 C shallot
1/3 t corn oil
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| METHOD |
• Saute ginger and shallot with corn oil for about 1 minute.
• Add wine, tomato, ketchup, sugar and salt; heat until the sauce is
boiling.
• Serve hot or cold. |
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