Recipe - Fried Shellfish

1 pound Shellfish

DOUGH
12 ounce Flour
1 Egg
2 tablespoon Baking powder
3 One half tablespoon Cornstarch
1 teaspoon Salt
1 cup Water
Flour to dust
Oil to fry and for the dough
5 ounce Soaked chinese mushrooms
7 ounce Bamboo shoots
4 ounce Scallions
4 Cloves garlic
Oil for frying
4 tablespoon Soy sauce
3 tablespoon Sugar
2 teaspoon Pepper
3 teaspoon Salt
4 tablespoon Rice wine (or white wine)
1 pn Msg
One half l Chicken broth or water
2 tablespoon + 2 tsp cornstarch; stirred
in 180 ml water
4 teaspoon Sesame oil

Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let
stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes. Cut
fish to pieces and dust with cornstarch. Then dip fish into dough and fry
in hot oil. Turn fish very cautiously when the color starts to change.
Remove fish pieces when slightly brown. Let cool 5 minutes. Now fry again
in hot oil until the pieces are golden brown.

Cut mushrooms and bamboo shoot in equally thick slices. Cut scallion in 1
inch long slices. Peel and chop garlic finely.

Heat pan, put a little oil in it and stirfry vegetables. Take out of the
pan. Heat 6 tablespoons oil in the pan and fry garlic for 15 seconds. Add
soy sauce, sugar, pepper, salt rice wine, MSG and chicken broth. Add
cornstarch water mixture. Add vegetables and fish and boil shortly. Season
to taste with sesame oil.
Posted to recipeludigest Volume 01 Number 237 by James and Susan Kirkland
kirkland@gj.net on Nov 10, 1997