Best Recipes: Cookies and Cream Cheesecake
Our favorite “dunk in the milk” crème filled chocolate cookies make an encore performance in this delightfully yummy cheesecake. Crust 2 cups (24) crushed crème-filled chocolate cookies 6 tablespoons margarine, softened Filling 1 envelope...
Exploring World Flavours In The Comfort Of Your Own Backyard
(NC)—Summer is almost here, which means backyard entertaining and patio parties with family and friends. As cross-cultural cuisine continues to gain in popularity, guests will be craving foods with more intense, diverse flavours this season. ...
Grilled Albacore Tuna Steak Recipes
Grilled albacore tuna steak recipes add flair to your dinner table. Asians have a way of spicing up any fish dish with their own wasabi powder. This is a Japanese horseradish and many chefs today use this spice to bring a very unique flavor to...
Helen's Homemade Fishcakes Recipe
Homemade Fishcakes - simple as simple gets. This makes 8 good sized fish cakes Put 4 large baked potatos in the oven, gas mark 220. Rub sea salt into the skins and then turn the potatoes every 20 mins or so. They will take about 1 hour and 45...
How To Enjoy the Season - Easy Tips and Delicious Recipes
Take Time to Enjoy the Season
From the first day of winter to Christmas to Chanukah to
Kwanzaa, December is totally filled with holidays to celebrate -
well, except for that first day of winter. And so this article
is also filled...
Burmese Shrimp Cake Recipe
Little pounded shrimp balls seasoned and fried till lightly brown. This dish is quite popular as a finger food and is also a good accompaniment to a variety of dished, like the famous Mohinga - A spicy noodle soup with fish sauce.
250 grams of raw shrimps,
2 stalks of spring onions,
2 portions of egg whites,
1 tea spoon of salt,
1 tea spoon of sesame oil,
Some corn flour,
Sufficient oil for frying.
First chop the shrimps, then pound to a smooth paste.
Then season the paste with salt, a little sesame oil and finely chopped spring onions and then knead well to mix.
Bind the paste with some egg whites and a little corn flour and then mash for approximately one to two minutes.
Shape the paste into walnut-sized balls with the palm of your hand and coat with corn flour.
Heat ten to twenty table spoons of oil
for deep frying and put in the walnut-sized balls of the mixture which have been lightly coated with corn flour.
Deep fry the coated balls of pounded shrimps over moderate heat until lightly browned then remove and draine well on a kitchen paper.
Lastly place the deep fried balls on a shallow serving platter and provide chili or some spicy sauce for accompaniment.
About the Author: A Foodie with one passion in life: EAT! and approaches cooking with a sense of reckless abundance. Gerry O is a chef and publisher of Asian recipes and his site can be found at http://www.asianrecipesonline.com "Where Asian Recipes Live"
Source: www.isnare.com
