Danny kaye's lion's head

8 Servings

Ingredients

Quantity Ingredient
CALDWELL
8 Dried black mushrooms
1¼ pounds Ground pork
20 Water chestnuts; finely diced
1 teaspoon Ginger; finely minced
3 Scallions; chopped
1 teaspoon Garlic; finely minced
1 Grated rind of 1 orange
¼ teaspoon Sesame oil
1 tablespoon Dry sherry or shao hsing; Chinese wine
1 tablespoon Light soy sauce
1 teaspoon Salt
1 tablespoon Cornstarch
Peanut; vegetable or corn for deep frying
Steamed spinach or broccoli

Directions

Danny Kaye was a superb chef, specializing in Chinese cooking in his Chinese kitchen. According to Craig Claiborne, he has cooked for Henry Kissinger, Luciano Pavarotti, Beverly Sills, Jascha Heifetz, Itzhak Perlman and Zubin Mehta as well as Paul Bocuse, Roger Verge and Jean Troisgros. The following is one of his specialties.

Lion's Head: Place mushrooms in a mixing bowl and add hot water to cover.

Let stand 20 minutes or longer until softened. Place pork in a mixing bowl.

Drain the mushrooms and squeeze dry. Chop them. Add to the pork. Add water chestnuts, ginger, scallions, garlic, grated orange rind, sesame oil, the wine, soy sauce, salt and cornstarch. Mix well and shape into 8 to 12 balls. Set aside.

Heat the oil for deep frying and add the meat balls. Deep fry until crisp and golden on the outside. Drain well. Place the meat balls in a steamer and steam 20 to 25 minutes. Serve on a bed of spinach or broccoli.

Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 20, 1998

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