1. Pomegranate Crispy Prawn Balls
  2. Fried Chicken Slices in Lemon Sauce

Pomergrante Crispy Prawn Balls, studded with croutons, make an attractive and unusual starter, while the chicken dish has a lovely fresh lemony taste. Served with the spring greens, it needs only rice to make a well rounded meal, ideal for a lunch party. This menu serves 4.

1. Pomegranate Crispy Prawn Balls ()
    Materials:
    350 g (12 oz) chicken breast, cut into 2.5 cm (1 inch) slices
    1 teaspoon salt
    1 tablespoon Chinese wine or dry sherry
    1/2 tablespoon light soy sauce
    2 tablespoons cornflour
    4 tablespoons chicken stock
    1 egg yolk
    pinch of freshly ground white pepper
    3 tablespoons plain flour
    600 ml (1 pint) vegetable oil
    3 tablespoons sugar
    3 tablespoons fresh lemon juice
    1 teaspoon sesame oil
    lemon slices and rind, to garnish

    Preparation time: 20 minutes
    Cooking time: 10 minutes
1. Mix the chicken pieces in a bowl with half the salt, the wine, soy sauce, 1 tablespoon cornflour, 1 tablespoon pepper. Marinate for about 10 minutes.

2. Dust the chicken pieces with the plain flour. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Add the chicken and deep-fry until golden brown, about 1 minute. Remove and drain on paper towels.

3. Pour off all but 1 tablespoon of the oil from the wok and reheat. add the sugar, lemon juice, remaining salt, sesame oil and cornflour blended with the remaining chicken stock to thicken the sauce. Pour the sauce over the chicken slices and serve, garnished with lemon slices and then strips of lemon rind.
2. Fried Chicken Slices in Lemon Sauce ()
    Materials:
    4 slices white bread, crusts removed and cut into 1 cm (1/2 inch) cubes
    225 g (8 oz) uncooked prawns, peeled, deveined and minced
    2 teaspoons salt
    pinch of freshly ground white pepper
    2 egg whites, lightly beaten
    2 tablespoons cornflour
    2 slices root ginger, peeled and finely chopped
    600 ml (1 pint) vegetable oil
    lettuce leaves, to serve

    Preparation time: 20 minutes, plus marinating
    Cooking time: 15 minutes
1. Toast the bread cubes lightly until light brown and dry.

2. Mix together the minced fish, prawns, salt, pepper, egg whites, cornflour and finely chopped ginger. Form the mixture into balls, using about 1 tablespoon per ball, then roll each ball in the croutons until coated.

3. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Gently lower the balls into the oil and deep-fry until light brown. Remove and drain on paper towels. Serve as an hors doeuvre or starter, on a bed of lettuce leaves.


<>   Xiaoniu SuChu Hsu (¤p¤û) 1998    suchu@techart.nia.edu.tw