Category : International Cuisine
Author : Nilo
Hits : 2607
Date : 02/07/2003
1/2 kilo fresh alamang 1 tablespoon salt 1 teaspoon pepper 1 cup all-purpose flour 2 eggs, slightly beaten 1/3 cup finely chopped green onions 2 teaspoons finely chopped siling labuyo (optional) oil for frying Sweet and Sour Sauce: 1/4 cup vinegar 1/2 cup sugar 1 1/2 tablespoons soy sauce 1/3 cup catsup 1 cup water 3 tablespoons oil 1/2 cup sliced carrots 1/2 cup diced carrots red bell pepper 1 thumb-size ginger, cut into strips 1/4 cups sliced sweet pickles 3 stalks leeks, cut into 1 inch pieces 2 tablespoons cornstarch dissolved in 2 tablespoons water
Wash and clean alamang. Drain very well then add the rest of the ingredients. Heat oil in a saucepan. Shape the shrimp mixture into balls then drop into the hot oil. Fry until brown. Prepare Sauce: Combine vinegar, sugar, soy sauce, catsup and water. In a saucepan, heat oil and stir-fry vegetables for 2 minutes. Pour in vinegar mixture. Boil for 1 minute then thicken with dissolved cornstarch. Season to taste. Serve with shrimp balls.
Good quality cherries will be large, firm and have even deep-red coloring.
Avoid cherries that are soft, have wrinkled skin, are leaking and sticky (...)
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