Shrimp Nuggets with Orange Plum Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Shrimp Nuggets: 30 medium shrimp, shelled and cleaned 1 8-ounce can of water chestnuts 2 garlic cloves, minced 1 T minced fresh ginger 1/2 c. fresh parsley 2 large green onions cut into 1-inch lengths 2 T. cornstarch 1 T. bottled oyster sauce & 1 T. dry sherry 1 egg white 1 t. roasted sesame oil 1/2 t. salt & 1/4 t. sugar 1/4 c. cornstarch & 1/4 c. flour peanut oil for deep frying
Orange Plum Sauce: 1/4 c. plum preserves 1 T. cider vinegar & 1 T. water 1 t. grated fresh orange peel 1/2 t. cornstarch 1/2 t. soy sauce & 1/4 t. dry mustard
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Directions: |
Directions:Shrimp Nuggets: Using a food processor with a steel knife, mince shrimp (do not puree) using on/off turns. Transfer to a 1 qt. mixing bowl. Add water chestnuts to processor and mince using on/off turns. Add to shrimp. Add the minced garlic and ginger to the shrimp and water chestnuts. Returning to the food processor, add parsley and onions and mince using on/off turns. Add next 7 ingredients and mix 2 seconds. Scrape bowl with spatula and mix another 5 seconds. Add to shrimp and blend well. Combine remaining cornstarch with flour in mixing bowl. Pour 2 inches of oil into wok or saucepan & heat to 375 degrees or until small amount of shrimp mixture sizzles when dropped into oil. Roll scant tablespoons of shrimp in cornstarch-flour mixture and fry in batches of 4 until lightly browned. Drain on paper towels. Transfer to platter and serve immediately with sauce.
Orange Plum Sauce: Whisk together all ingredients in a small pan and bring to a boil stirring constantly. Remove from heat and cool. Cover and chill thoroughly. |
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Number Of
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Number Of
Servings:6-8 people (about 32 nuggets) |
Personal
Notes: |
Personal
Notes: This lovely appetizer was gleaned from the May 1980 issue of Bon Appetit magazine.
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