2 egg whi
t
es
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, s
k
inned,
boned and thinly sliced
2 c. peanut
or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry
In small bowl, combine cornstarch, salt, s
u
gar and sherry.
In
s
eparate bowl, beat egg
w
h
ite lightly
until just froth
y
.
Gradually add cornsta
r
ch mixture. Stir gently
until b
l
ended.
Place chopped cashews on plate.
Dip chicken sl
i
ces into egg mixture, then coat with cashe
w
s.
Place on waxed paper.
Pour oil
into wok, place tempura rack onto wok,
making sure rack is level and hooks rest securely on edge of
wok.
Heat oil over medium to medium-high heat
until it reaches 375 degrees.
Drop 5 or 6 slices of chicken carefully into hot
oil, using a slotted s
p
oon.
Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura ra
c
k to drain and keep warm.
Continue
frying remaining chicken piece
s
.
Makes about 32 appetizers.
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CURRIED CHICKEN BALLS
2 (3 oz.)
p
kg. cream cheese, softened
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced cooked chic
ke
n
3 tbsp. minced green onion
3 tbsp. minced cele
r
y
1 c. f
i
nely chopped a
l
monds, toasted
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