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PAPER-WRAPPED DOVES 6 doves, breasted out Chinese Marinade: 2 tsp. sherry or sake 1 Tbsp. soy sauce 1 Tbsp. sesame seed oil 1 Tbsp. oyster sauce 1 tsp. minced ginger 1 Tbsp. minced scallion 1/2 tsp. sugar dash of pepper 24 Chinese pea pods 24 (7 x 7-inch) squares wax paper oil, for deep frying Bone doves and cut each fillet in half, resulting in 24 pieces. Place doves in a bowl and add marinade ingredients. (Add sherry or sake first.) Marinate for 1/2 hour to 1 hour. Snap tips from pea pods and remove strings, wash and dry. In each square of wax paper, wrap 1 piece of dove and 1 pea pod; seal tightly with envelope fold, making certain package is tightly sealed. Heat oil for deep frying; drop in dove packages (6 to 8 at a time). Fry until paper turns brown, about 2 minutes. Drain and serve hot. Yield: 24 bundles. Instructions for Breasting Out: Breasting out means to snap off both wings close to the body. Discard. Pick the feathers from the breast to expose ridge of breast bone. Using your thumbs, place 1 thumb on each side of ridge. Press skin back with your thumb (skin will part). Now, stick 1 thumb into cavity below breast. Lift breast right out. Discard remaining parts. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |