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| CURRY BEEF POCKETS CONTINUED: |
| 4.) Place filled pockets slightly apart on a lightly floured baking sheet and cover while filling remaining strips. At this point, you can, if making ahead, cover and refrigerate for up to 8 hrs., but bring to room temperature be- fore cooking. 5.) In a deep fryer or wok, heat the salad oil (or shortening) to 350 degrees. Fry four to six pockets at a time, turning occasionally, for about 2 mins., or until golden brown. Re- move with a slotted spoon and drain on paper towels. Keep warm in a 200 degree oven un- all are cooked, then serve with a Sweet and Sour dipping sauce; see recipe below. |
| 6.) If cooked ahead, cool the pockets, then freeze in a plastic bag. to re-heat, arrange in asingle layer on a baking sheet (while still frozen) and heat in a 350 degree oven for 12- 15 mins. Makes 4 doz. pockets. |
| G.) SWEET AND SOUR SAUCE: |
| 2 tbls. cornstarch; 6 tbls. each, sugar & wine vinegar; 2 tbls. each, soy sauce & tomato-chili sauce; 1/2 cup each, chicken broth & orange juice: |
| Combine all of the above ingredients in a sauce pan. Cook on medium heat, stirring constantly, until thickened. Let cool. Can be stored in a closed jar in the refrigerator. Serve with the Curry Beef Pockets. |
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| CHINESE SOUPS |
| A.) PEKING SHRIMP BALL SOUP: |
| The shrimp balls can be prepared in advance. |
| 1.) In a bowl, beat 1 egg white until foamy. Blend 2 tsps. ea., dry sherry and cornstarch, then stir into egg white along with 1/2 tsp. ea., salt and grated fresh ginger. Add a 1/4 cup water chestnuts, minced, and 1/2 lb. medium size raw shrimp (shelled, deveined and minced), mix well. Makes about 16 balls. 2.) With oil-coated hands, roll shrimp filling into walnut-size balls. Heat a pan of water to simmering. Drop in shrimp balls, a few at a time and simmer gently until they float (about 4-5 mins.). Drain and discard liquid. If made a- head, cool, cover, and refrigerate up to 2 days. |
| SOUP BROTH |
| 4 oz. bean thread; 8 cups chicken broth; 2 tsps. ea., sherry and soy sauce; 1/2 lb. shatake or straw mushrooms (thinly sliced); 20 snow peas, ends & strings removed; 6 sprigs of fresh cilantro; salt to taste. |
| 1.) Cover bean threads with warm water and let stand for 30 mins. Drain, then place on a cutting board and cut in 6" lengths. 2.) In a 2 qt. pan, heat chicken broth, sherry and soy sauce just to boiling. Add bean threads and mushrooms and simmer, uncovered, for 5 mins. Add shrimp balls and cook just until shrimp balls are heated through (about 3-5 mins.). Put into individual bowls and garnish with cilantro and season to taste with salt. Makes 8-10 servings. |