Text 9132, 66 rader
Skriven 2006-12-21 22:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: VARIOUS IRRATIONALS 716
===============================
 ML>      24    Shrimp, shelled and deveined
 ML>       2 tb Butter or margarine
 ML>       4 c  Coconut milk
 ML>       1 c  Curry Spice Paste
 CS> Wow.  24 shrimp in 5 CUPS of sauce?  I hope they are lobster sized
 CS> ones! 

Well. The problem with this recipe was not the proportions,
to my mind, but that it claims to be an appetizer or pasta
sauce; ideally such a dish would go with rice; in fact, many
of the south Asian dishes we know as "soups" would normally
be served with rice, almost as if they were a sauce. If it were
an appetizer, like, in a bowl with toothpicks in the shrimp,
you're right, all that lovely sauce would go to waste. As
a pasta sauce, well, okay, but that's almost as silly as
cooking the shrimp in margarine. Oh, yeah, I wouldn't use
butter or margarine here, obviously: if I wanted to brown
the shrimp at all I'd do it in oil or maybe coconut fat.
But you know what I'd most likely do - brine the shrimp for
a short while, rinse them off a little, and then throw them
into the sauce, which I will have made by dry-frying the
paste and then stirring the coconut milk into it, bringing
the mess to the bubble (not a full boil). Then I'd cook over
lowest heat until the shrimp were just barely done.

Here's one where everything is a little wrong, but a decent
cook could probably fix it up just right without any trouble.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chinese Squid Balls
 Categories: Chinese, Seafood, Appetizers
   Servings:  6

      2 lb Squid cut into rings [see note]
    1/2 lb Cooked shrimp
      4    Cloves garlic chopped
      1    Egg yolk [M says: whole egg, perhaps white only]
    1/2 c  Water chestnuts, chopped
      1 c  Chicken stock
      1 tb Ginger grated
      6 tb Peanut oil

  Poach squid rings and tentacles in boiling water for 30 seconds. Drain and
  set aside to cool. Saute garlic in frying pan over low heat in 1 Tb of oil
  until lightly browned. Combine squid, garlic, the egg yolk and the rest of
  the dry ingredients in a food processor. add 1 or 2 Tbs of oil as you go.
  Stop when the mixture forms a large ball. Remove and form into a dozen or
  so balls. Heat 3 Tbs of oil in a heavy frying pan. When hot, add squid
  balls and brown lightly on all sides. Turn down heat, add stock and cover.
  Simmer for five minutes. Serve on toothpicks with soy sauce, or use as
  fishballs in soup.

  M's notes. If you use toothpicks, hoo boy, they'd better be big
  toothpicks. I'm wondering if the original recipe didn't say
  1/2 lb squid. Or maybe that there should be like 4 dozen balls.
  What I'd probably do is make 3/4 oz balls and deep-fry them.

  Source unknown

MMMMM


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