March 29th - Young Lemurs

Today I suggest you begin by buying the film "Madagascar" to watch tonight, since today is Memorial Day in that country. Lemurs everywhere are celebrating! It is also "Youth Day" in Taiwan, a day began to celebrate the death of 72 young revolutionaries in China in 1911. It has since taken on the feel of youth service and literacy.

Taiwanese Shrimp Balls
1 pound shrimp
4 water chestnuts finely minced
1 egg
4 scallions, minced
1/2 teaspoon grated ginger
1 teaspoon salt
4 teaspoons cornstarch
Shell and devein shrimp. Wash carefully, and dry on paper towels. Mince finely. Place half the minced shrimp at end of a large cutting board. Using flat side of a cleaver, draw shrimp across board to smooth into a paste. Repeat with second half of mixture. (If you are using a utensil other than a cleaver, repeat the action.)
Put shrimp in medium mixing bowl. Add water chestnuts and mix into a smooth paste. Make a well in the center. Put in egg and break up with a fork. Add minced scallions, ginger and salt. Stir to combine. Sprinkle in cornstarch and mix well.
Form shrimp into balls one rounded tablespoon at a time.
TO BOIL: Bring 2 quarts of water to the boil. Drop in shrimp balls one at a time. Remove when they float to the surface. Serve with hoisin sauce.
TO FRY: Heat 2 cups peanut oil in a 3 quart saucepan. Drop in shrimp balls, a few at a time. When they become golden and float to the surface, remove them to paper towels to drain. Garnish with scallions and grated lemon peel.
IN SOUP: Pre-cooked shrimp balls may be added to chicken soup with half a bunch of cleaned, chopped spinach or bok choy. Serves 4 - 6