op of chicken wings, mix, and let marinate for at least
mpletely. Reserve shells for sauce (recipe to follow) and rinse shrimp in colander
eason with salt and freshly ground white pepper and dust with cornstarch
small saucepan and saute the onions and curry powder for 1
Pat dry with paper towel and then pound each flat between
rnstarch, egg whites, salt and pepper until foamy. Spread the
Blanch diced vegetables and set aside.
Cook rice according to package directions.
Saute shallots, garlic, chile and ginger in olive oil for about 2 minutes.
Add curry powder and tomato puree and cook another 2 minutes.
Finally add chutney and cream and simmer until reduced by half.
Add blanched vegetables and rice to the curry sauce, season to taste and top with chopped basil and serve.
Makes 4 servings.
add scallion, pepper, egg and mix again. Add the milk
long piece in half and folding up all four sides
arge skillet or wok; cook and stir just until crispy, about
o small fry pan and fry onion and garlic to translucence.
Bring water and rice to a boil in
eat to medium-high and add coconut cream and curry sauce. Cook until chicken
edium heat. Add the ginger and garlic; cook until golden brown
Combine fennel seeds and garlic in small bowl. Press
at. Cook pine nuts, garlic and cumin, stirring, for 2-
arrot, celery, cilantro stems, peppercorns and salt.
Fill the pot
2 tbsp of the cream and dill in a medium bowl
To make the sweet and sour sauce sauce; in a saucepan combine the
Mix all ingredients except Sweet and Sour Sauce and parsley; shape into 20 meatballs and place in baking pan.
Bake meatballs in preheated 350 degree oven until browned and no longer pink in center, about 20 minutes.
Arrange meatballs in serving dish; pour hot Sweet and Sour Sauce over meatballs and sprinkle with parsley.
Serve over noodles or rice.