Title: Seafood Combination
Categories: Seafood
Yield: 6 Servings

6		Jumbo shrimp; shelled and deveined
2	oz	Crabmeat
10		Scallops
2	tb	Peanut oil
1 1/2	oz	Snow peas
2	oz	Bamboo shoots; sliced
3/4	lg	Mushrooms
5		3/4" pieces green onion
5	sl	Fresh gingerroot
1/4	c	Light rice wine
1/3	c	Basic stock (see seafood soup with bean curd recipe)
1/2	ts	Accent
1/3	ts	Salt
1/4	ts	Sugar
1	dr	Sesame oil
1	pn	White pepper
1	ts	Cornstarch dissolved in
1/4	c	Cold water
TARO NEST
1		Or
2	lg	Taro roots
		Fresh peanut oil
		Salt

In a small saucepan, bring 1 quart lightly salted water to a full boil. Add the seafood and cook until barely done, about 2 minutes. Remove and pour into a colander to drain. Pour the peanut oil into a very hot wok and heat until almost smoking. Add the vegetables and drained seafoods; stir-fry about 1 1/2 min. Add the wine, Basic Stock & spices. Stir-fry 30 secs. longer. Add the cornstarch mix & stir til thickened. Pour into the warm Taro Nest and serve at once. TARO NEST: Peel the taro root and slice into thin slices. Using a razor-sharp knife or slicing cleaver, finely julienne. The shreds of taro should look like straw potatoes. Pour enough peanut oil into a large, heated wok to deep-fry the taro. Heat to 350 F, using a deep-fat thermometer. Dip a skimmer basket or bird's nest in the hot oil to prevent the shreds of taro from sticking to it when they deep-fry. Layer the inside of the basket with the julienned taro. If using the skimmer basket, place a metal bowl on top to hold taro in place. Gently lower the basket into the hot oil & deep-fry until the taro turns golden brown. Remove the basket and take off the metal bowl. Use a long-tined fork to loosen the taro nest. Carefully lift from basket & drain of paper towels. Sprinkle lightly w/salt and keep warm in low oven, if necessary.

GOLDEN PALACE

7TH STREET N.W., WASHINGTON D.C.

BEVERAGE: TSING TAO BEER

From the . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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