Text 583, 71 rader
Skriven 2013-05-13 20:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: generic names
=====================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> In Latin America Worcestershire sauce is known as "English
 JW> sauce". And everyone knows what they mean.

 DD> English sauce to me is HP sauce. So, that would be a fail with me.

Ah, but you do not live in Latin America [g]

Not surprisingly wooster sauce has become popular in India,
Singapore and Hong Kong.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Indian Prawn Patties 
Categories: Indian, Shrimp
  Servings: 2

    1/2 lb medium shrimp, shelled and
           deveined
    1/2 ts turmeric powder
      2 ts ground black pepper
      1 ts cumin powder
      1 ts coriander powder
    1/2 ts red chilli powder
      1 TB chopped fresh cilantro
           leaves
      1 sm green chili (such as a Thai
           bird chili), chopped fine
      1 md potato boiled and mashed
      1 sl bread, dipped in water and
           squeezed dry
      1 ts Kosher salt
      1 TB Worcestershire sauce 
      1 ts white vinegar
      1    egg, beaten
      2 TB vegetable oil

Place shrimp in a food processor and pulse until finely chopped,
about 10 short pulses. Alternatively, chop finely by hand. Transfer
to a large bowl. Add turmeric, black pepper, cumin, coriander, red
chili, cilantro, green chili, potato, bread, salt, Worcestershire
sauce, vinegar, and egg. Mix with hands until well mixed. Transfer
to refrigerator and allow the mixture to rest for about ten minutes.

Heat oil in a large heavy-bottomed non-stick skillet over high heat
until shimmering. Lower heat to medium-low. With a tablespoon scoop
out prawn mixture into hands and shape into rounds (wet your hands
with some water so the mix doesn't stick). Lower gently into the hot
oil, standing a little away from the pan. Fry until golden brown on
both sides, about 5 minutes total, flipping occasionally. Transfer
to a paper towel-lined plate to drain. Repeat until all patties are
cooked. Serve immediately with coriander chutney, kachumbar (salad),
or with spicy tomato sauce as a starter or with a main meal as a
side. 

Posted by: Denise D'Silva Sankhe

From: Serious Eats
 
MMMMM-------------------------------------------------


YK Jim


... Robert Burns invented the deep fat fryer in 1782.

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