fried whitebait, page-40

Polenta grit and scrimps (revised):

In a medium saucepan simmer the following for at least 20 minutes:
4 cups total chicken and seafood stock.
1 cup polenta / grits.
Salt and pepper to taste.

When cooked add ‘some’ of the following:
A few tablespoons of butter.
½ cup cream.
¼ to ½ cup grated hard cheese.
½ dozen splashes xo sauce.

Serve with shrimps:

In a hot wok sear the following:
350 gm smallish raw shelled scrimps.
½ dozen splashes xo sauce.
¼ dozen cloves pressed garlic.

And some of the following if desired.
¼ dozen chopped anchovies if desired.
1 tablespoons capper if desired.

Finish with some of the following:
½ cup chicken stock or claim juice.
A piece of chopped paisley.
1 tablespoon honey or maple syrup.
¼ dozen splashes soy sauce.
¼ dozen splashes sesame oil.

Serve the polenta on wide soup bowls.

Top with a pile of scrimps.

original recipe from my database.

photo from google images.
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