Side Pannel
Seafood Combination
Ingredients List
- 6 Jumbo shrimp; shelled and
- -deveined
- 2 oz Crabmeat
- 10 Scallops
- 2 tb Peanut oil
- 1 1/2 oz Snow peas
- 2 oz Bamboo shoots; sliced
- 3/4 lg Mushrooms
- 5 3/4" pieces green onion
- 5 sl Fresh gingerroot
- 1/4 c Light rice wine
- 1/3 c Basic stock (see seafood
- -soup with bean curd recipe)
- 1/2 ts Accent
- 1/3 ts Salt
- 1/4 ts Sugar
- 1 dr Sesame oil
- 1 pn White pepper
- 1 ts Cornstarch dissolved in
- 1/4 c Cold water
Directions
TARO NEST
1 Or
2 lg Taro roots
Fresh peanut oil
Salt
In a small saucepan, bring 1 quart lightly salted water to a full boil. Add
the seafood and cook until barely done, about 2 minutes. Remove and pour
into a colander to drain. Pour the peanut oil into a very hot wok and heat
until almost smoking. Add the vegetables and drained seafoods; stir-fry
about 1 1/2 min. Add the wine, Basic Stock & spices. Stir-fry 30 secs.
longer. Add the cornstarch mix & stir til thickened. Pour into the warm
Taro Nest and serve at once. TARO NEST: Peel the taro root and slice into
thin slices. Using a razor-sharp knife or slicing cleaver, finely
julienne. The shreds of taro should look like straw potatoes. Pour enough
peanut oil into a large, heated wok to deep-fry the taro. Heat to 350 F,
using a deep-fat thermometer. Dip a skimmer basket or bird's nest in the
hot oil to prevent the shreds of taro from sticking to it when they
deep-fry. Layer the inside of the basket with the julienned taro. If using
the skimmer basket, place a metal bowl on top to hold taro in place. Gently
lower the basket into the hot oil & deep-fry until the taro turns golden
brown. Remove the basket and take off the metal bowl. Use a long-tined
fork to loosen the taro nest. Carefully lift from basket & drain of paper
towels. Sprinkle lightly w/salt and keep warm in low oven, if necessary.
GOLDEN PALACE
7TH STREET N.W., WASHINGTON D.C.
BEVERAGE: TSING TAO BEER
1 Or
2 lg Taro roots
Fresh peanut oil
Salt
In a small saucepan, bring 1 quart lightly salted water to a full boil. Add
the seafood and cook until barely done, about 2 minutes. Remove and pour
into a colander to drain. Pour the peanut oil into a very hot wok and heat
until almost smoking. Add the vegetables and drained seafoods; stir-fry
about 1 1/2 min. Add the wine, Basic Stock & spices. Stir-fry 30 secs.
longer. Add the cornstarch mix & stir til thickened. Pour into the warm
Taro Nest and serve at once. TARO NEST: Peel the taro root and slice into
thin slices. Using a razor-sharp knife or slicing cleaver, finely
julienne. The shreds of taro should look like straw potatoes. Pour enough
peanut oil into a large, heated wok to deep-fry the taro. Heat to 350 F,
using a deep-fat thermometer. Dip a skimmer basket or bird's nest in the
hot oil to prevent the shreds of taro from sticking to it when they
deep-fry. Layer the inside of the basket with the julienned taro. If using
the skimmer basket, place a metal bowl on top to hold taro in place. Gently
lower the basket into the hot oil & deep-fry until the taro turns golden
brown. Remove the basket and take off the metal bowl. Use a long-tined
fork to loosen the taro nest. Carefully lift from basket & drain of paper
towels. Sprinkle lightly w/salt and keep warm in low oven, if necessary.
GOLDEN PALACE
7TH STREET N.W., WASHINGTON D.C.
BEVERAGE: TSING TAO BEER
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