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Text 26216, 81 rader
Skriven 2012-06-18 05:20:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: Cods
============
-=> JIM WELLER wrote to DAVE DRUM <=-

 -=> Quoting Dave Drum to Jim Weller <=-

 JW> Decent alternatives to Chilean sea bass: Cobia, Sablefish, Black
 JW> Cod.

 DD> or butterfish

 JW> Other Dave once posted a useful list which divided fish into nine
 JW> categories: delicate, medium and firm texture vs. mild, medium and
 JW> full flavour. It bears re-posting...

Thanks - although I'd move the pollock up with the whiting. And I consider the
flounder to be of a medium texture. Other than those quibbles ........... 
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lovers Prawns
 Categories: Oriental, Seafood, Appetizers, Chilies
      Yield: 4 Servings
 
    3/4 lb Medium shrimp; peeled, 
           - deveined
      2 ts Cornstarch
      1 ts Sesame oil
    1/4 ts Salt
        pn White Pepper
      3 tb Ketchup
      2 ts Rice vinegar OR lemon juice
    1/2 ts To 1 ts Oriental chilli
           - paste or sauce
      1 c  Broccoli flowerets
      1 tb Oil
      1 ts Minced or pressed garlic
      1 tb Shao Hsing wine or dry
           - sherry
        pn White pepper
 
  Rinse shrimp briefly; pat dry. In a small bowl, combine
  cornstarch, sesame oil, salt and a pinch of white pepper.
  Add shrimp and stir to coat. Cover and marinate in
  refrigerator for 30 minutes.
  
  In a small bowl, mix together ketchup, rice vinegar and
  chilli paste. Set aside.
  
  In a medium-size saucepan, bring 2 inches of water to a
  boil. Add broccoli and simmer until crisp tender, about 1
  -1/2 minutes. Drain broccoli, rinse under cold water until
  cool then drain again. Arrange broccoli in center of
  serving platter; set aside.
  
  Place a wok or 10-12 inch frying pan over high heat. When
  wok is hot, add oil and swirl to coat the surface. Add
  garlic and shrimp and stir-fry until shrimp turn pink,
  about 2 minutes. Remove half the shrimp from wok; set
  aside. To remaining shrimp in wok, add wine and a pinch of
  white pepper. Stir shrimp to coat completely then place
  shrimp on one side of platter.
  
  Return reserved shrimp to wok. Add chili sauce and stir to
  coat shrimp and heat through, about 1 minute. Spoon shrimp
  and sauce onto other side of serving platter.

  Makes 4 appetizer servings.
  
  Variation: Scallops
  
  SOURCE: * Simply Seafood, Spring 1992 *

  SHARED BY: Jim Bodle 3/93

  Uncle Dirty Dave's Archives
 
MMMMM


... I'm from New Jersey. No kidding? Which Exit???
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