| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
|
Cklive14 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Asparagus; trimmed and cut |
|
|
; into 2 inch lengths |
| 1/2 |
lb |
Mixed seafood; (choose from firm |
|
|
; white fish fillets, |
|
|
; scallops and |
|
|
; shrimp) |
| 1/4 |
lb |
Boneless; skinless chicken |
|
|
; breast |
| 1 |
tb |
Cornstarch |
| 1 |
|
Egg white |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 2 |
tb |
Cooking oil |
| 2 |
ts |
Minced ginger |
| 1 |
|
Green onion; finely chopped |
| 3/4 |
c |
Chicken broth |
| 2 |
tb |
Oyster sauce |
| 1 |
tb |
Fish sauce |
| 1 |
ts |
Cornstarch dissolved in 2 teaspoons water |
| 2 |
|
Six inch metal strainers |
|
|
Cooking oil |
| 1 |
md |
Potato; peeled and shredded |
| 1 |
ts |
Cornstarch |
INSTRUCTIONS
EDIBLE BASKET
Bring a large pan of water to a boil. Add asparagus and cook until
tender yet crisp; about 2 minutes. Drain.
Cut seafood and chicken into 1/2 inch cubes. Coat both with
cornstarch, egg white, salt and pepper.
Place a wok over high heat until hot. Add oil and swirl to coat the
sides. Add ginger and cook, stirring until fragrant, about 10
seconds. Add seafood, chicken and green onions and stir fry for 1
minute. Add broth, oyster sauce, and fish sauce and bring to a boil.
Add cornstarch solution and cook, stirring, until sauce boils and
thickens. Add asparagus and toss to mix.
To make basket, heat cooking oil in a wok for deep frying to about 30
degrees F. Rinse shredded potato under cold running water; squeeze
well to remove as much moisture as possible and pat dry with paper
towels. Toss potato with cornstarch. Dip strainers into hot oil to
coat them. Line one strainer with potato to a thickness of about 3/8
inch. Nest second strainer on top, and immerse strainers in oil. Deep
fry until golden brown. Remove potato from the basket and drain on
paper towels. Fill immediately with seafood mixture.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9260
Converted by MM_Buster v2.0l.
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