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Chicken-Shrimp Cubes

appetizers, ethnic, poultry

4 cup chicken stock
3 each sliced green onions
2 cup water
1 teaspoon black pepper
1/4 lb minced, peeled shrimp
1 1/4 cup cornstarch
6 each eggs, beaten
1 cup oil+cornstarch for dusting

Bring stock to a boil, add shrimp, onions and pepper. Cook 3 min and add the cornstarch dissolved in the 2 c water stirring constantly. Continue stirring and add eggs. As soon as it thickens, remove from heat and pour into a 2" square pan , 2" deep. Chill, cut into 1 1/2" squares, dust with starch and fry in oil until brown turning once-5 min per side. Serve hot with sweet chili sauce.

Yield: 5 servings

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