Title: Chicken-Shrimp Cubes
Categories: Ethnic Poultry Appetizer
Yield: 5 Servings
| 4 | c | Chicken stock |
| 3 | | Sliced green onions |
| 2 | c | Water |
| 1 | ts | Black pepper |
| 1/4 | lb | Minced, peeled shrimp |
| 1 1/4 | c | Cornstarch |
| 6 | | Eggs, beaten |
| 1 | c | Oil+cornstarch for dusting |
Bring stock to a boil, add shrimp, onions and pepper. Cook 3 min and add
the cornstarch dissolved in the 2 c water stirring constantly. Continue
stirring and add eggs. As soon as it thickens, remove from heat and pour
into a 2" square pan , 2" deep. Chill, cut into 1 1/2" squares, dust with
starch and fry in oil until brown turning once-5 min per side. Serve hot
with sweet chili sauce.