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Shrimp Nuggets with Orange Plum Sauce Recipe

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This recipe for Shrimp Nuggets with Orange Plum Sauce is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

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

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.

Number Of Servings:
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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