This Shrimp Treat Means Safe Streets for All in His Path

Dear SOS: When I get hit by a craving for the incredible crackerjack shrimp served at Genghis Cohen, it’s invariably at a time when a last-minute trip to Hollywood will be ensnared in incredibly slow cross-town L.A. traffic. Of course, if you could tell me how to make Crackerjack Shrimp in the convenience of my own kitchen . . . well, it would mean one less crazed motorist on Wilshire Boulevard.

--DAN

Dear Dan: You’re welcome.

GENGHIS COHEN’S CRACKERJACK SHRIMP

1 pound shrimp (41 to 50)

Marinade for Shrimp

1 cup cornstarch

2 cups cottonseed or peanut oil

Ginger Sauce

2 cups shredded lettuce

Shell and devein shrimp. Rinse in cold water and pat dry. Place shrimp in Marinade for Shrimp 30 minutes.

Place cornstarch in bowl. Coat shrimp well with cornstarch, using colander to remove excess cornstarch from shrimp.

Heat wok until very hot, then add 2 cups oil. Heat to 375 degrees. Drop half shrimp into hot oil and cook 2 minutes. Remove with strainer and add remaining shrimp. Cook until golden. Drain.

Drain oil from wok (reserving for future use). Place Ginger Sauce in hot wok. Bring to boil. Add shrimp and toss to coat evenly with sauce. Pour shrimp mixture over lettuce. Makes 6 servings.

Marinade for Shrimp

1 tablespoon Shaoshing wine or Sherry

1/2 teaspoon salt

1 small egg white, beaten

1 tablespoon cornstarch

1/2 tablespoon oil

Combine wine, salt, beaten egg white, cornstarch and oil.

Ginger Sauce

1 tablespoon catsup

1 tablespoon chicken broth

2 tablespoons sugar

1/2 teaspoon chili sauce

3 cloves garlic, thinly sliced

1/2 teaspoon chopped ginger

Combine catsup, chicken broth, sugar, chili sauce, garlic and ginger.

Dear SOS: I asked my supermarket bakery manager if they ever made double-crust pineapple pie and she said “No, but if you ask Culinary SOS, they’ll get it for you.”

So I’m asking.

--MRS. C. C.

Dear Mrs. C. C.: So you’re receiving. Readers might like to know that East Coasters take this supermarket pie for granted. I’ve never found it sold commercially on the West Coast.

DOUBLE-CRUST PINEAPPLE PIE

Pastry for 2-crust pie

1 cup sugar

1/4 teaspoon salt

3 tablespoons cornstarch

1 (1-pound 4-ounce) can crushed pineapple

1 tablespoon lemon juice

Divide dough in half, roll out and fit half into 9-inch pie plate. Combine sugar, salt and cornstarch in saucepan and blend well. Stir in pineapple with syrup and lemon juice. Cook over medium heat, stirring constantly until pineapple mixture thickens and comes to boil.

Pour pineapple mixture into pastry-lined pan and cover with top crust. Make slits in crust and bake at 425 degrees 25 to 30 minutes. Makes 6 to 8 servings.

Dear SOS: I would like to have a recipe for Egg Foo Yung.

--L. M.

Dear L. M.: What a great way to use eggs for an inexpensive, nutritious meal now and then.

EGG FOO YUNG

1/2 cup chopped onion

1 cup finely chopped celery

3 tablespoons oil

1 (6-ounce) can crab meat

8 eggs, lightly beaten

1/4 teaspoon salt

Soy sauce, optional

Saute onion and celery in oil until tender and just golden brown. Add flaked crab meat, stirring, and eggs. Sprinkle with salt. Fry in 1 large or several pancakes over low heat, turning to brown both sides. Serve with soy sauce. Makes 4 servings.

Dear SOS: Help, I would love to serve a cold black caviar soup as a first course. Any ideas for a recipe?

--SANDY

Dear Sandy: Try it this way as a suedoise.

COLD BLACK CAVIAR SOUP

SUEDOISE

3 medium cucumbers

2 tablespoons butter or margarine

1 leek, chopped

2 bay leaves

1 tablespoon flour

3 cups chicken broth

1 teaspoon salt

1 cup half and half

Juice of 1/2 lemon

1 ounce caviar, about

Sour cream

Peel and thinly slice 2 cucumbers. Melt butter, add sliced cucumbers, leek and bay leaves and cook over low heat until tender but not brown. Discard bay leaves. Add flour and mix well.

Add chicken broth and salt and bring to boil, then simmer 20 to 30 minutes, stirring occasionally. Puree through sieve or in blender. Chill soup in refrigerator several hours.

Peel and remove seeds from remaining cucumber, then shred. Add to soup with half and half, lemon juice and caviar, saving some for garnish. Serve in cold soup cups and top each serving with dab of sour cream and reserved caviar. Makes 6 servings.