|make your stomach happy||.||
many reasons I love going back home to spend time with my parents in
Boston – and near the top of the list, is the fact that I know that a
trip home is a guarantee of many yummy, home-cooked meals courtesy of
Mom. I never leave my parents’ home without a happy belly (yay!), a
couple of extra pounds (boo!) … and at least a new recipe or two to
try out when I get back to my own home in Tucson.
Like all the
best cooks, my mom’s always experimenting with new dishes. Each time I
go home, she has some new recipe she’s concocted (although mom being
mom, her idea of a recipe usually sounds like “add a little of this,
some more of that, cook until done …”). On my most recent trip back
to Boston, mom had just worked out her own version of “golden bags,”
a very tasty, deep-fried appetizer that my family had sampled and adored
at a nearby Thai restaurant. Her version uses bean curd sheets to wrap a
delicious seafood mixture in a pretty little golden pouch, finished off
with an edible Chinese chive bow. It’s surprisingly easy to make, and
makes for a very attractive appetizer that tastes every bit as yum as it
2 Shell and de-vein (you can skip the deveining if the vein doesn’t bother you) the shrimp. Roughly chop up the shrimp/fish. Do the same for the scallion. Place both in the container of a food processor.
Add the egg white, salt, wine, and cornstarch. Add 4 Tbsp. of the ginger
water (don’t add in the ginger slices). Process the whole mixture
until you have a good, smooth paste.
Stir in the minced jicama or water chestnut.