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CULINARY SOS

Zenzero Sum

October 19, 1995|ROSE DOSTI

DEAR SOS: Zenzero's stir-fry spicy chicken is so delicious and such fun to eat. Will the restaurant share the recipe?

--ANNETTE

DEAR ANNETTE: Zenzero's Daniel Flores was happy to comply, and readers will thank you for asking.

STIR-FRIED SPICY CHICKEN

CHICKEN

1 carrot, diced

1 parsnip, diced

1/4 cup Asian long beans, diced

3/4 pound ground chicken

2 cloves garlic, minced

1 teaspoon Asian sesame oil

1 tablespoon peanut oil

1 tablespoon molasses

1 1/2 teaspoons soy sauce

Salt, pepper

6 radicchio leaves

6 Boston lettuce leaves

1 carrot, finely julienned

1/4 small cantaloupe, julienned

1/4 cup sugared peanuts

Briefly cook carrots in lightly salted, rapidly boiling water. When carrots turn bright orange (about 3 to 5 minutes), remove immediately and place in ice water to chill. Repeat with parsnips and long beans.

Season chicken with garlic and sesame oil. Heat peanut oil in wok. Add ground chicken mixture and brown before beginning to stir. Drain vegetables and pat dry. When chicken is brown, add carrots, parsnips and long beans. Stir-fry briefly and add molasses, soy sauce, salt and pepper to taste.

Arrange radicchio and Boston lettuce leaves around outside of platter. Place chicken over greens. Fill center with small dishes containing raw carrot, cantaloupe, peanuts and Peanut Sauce.

PEANUT SAUCE

1/2 cup creamy peanut butter

3 ounces canned sweetened cream of coconut

1/4 cup soy sauce

2 tablespoons lemon juice

Stir together peanut butter, cream of coconut, soy sauce and lemon juice until smooth. Serve at room temperature.

Makes 4 servings.

Each serving contains about:

475 calories; 1,293 mg sodium; 45 mg cholesterol; 31 grams fat; 27 grams carbohydrates; 28 grams protein; 2.88 gram fiber.

Fried Hot and Cold

DEAR SOS: Can you please print the recipe for Fried Ice Cream. I mostly need the crunchy topping the ice cream is rolled in.

--DOROTHY

DEAR DOROTHY: I'll give the entire recipe for those who might not have it.

FRIED ICE CREAM

1 pint vanilla or other flavor ice cream

1/2 cup crushed corn flake or cookie crumbs

1 teaspoon ground cinnamon

2 teaspoons sugar

1 egg

Oil for deep frying

Honey

Whipped cream

Scoop out 4 or 5 balls of ice cream. Place on plate and return to freezer. Mix corn flake crumbs, cinnamon and sugar in shallow bowl. Roll frozen ice cream balls in crumb mixture and freeze again. Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs.)

When ready to serve, heat oil to 350 degrees. Place 1 frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute. Immediately remove and place in chilled dessert dish. Drizzle with honey and dollop with whipped cream.

Serve immediately or keep in freezer while continuing to fry remaining balls, one at a time. Balls will be crunchy on the outside and just beginning to melt inside.

Makes 4 to 5 servings.

Each serving contains about:

266 calories; 215 mg sodium; 47 mg cholesterol; 14 grams fat; 31 grams carbohydrates; 5 grams protein; 0.66 gram fiber.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles, CA 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.

You can also reach Rose Dosti on the Wining & Dining bulletin board on TimesLink, or by TimesLink e-mail at wesd47e. For information on TimesLink, call (800) 792-LINK, ext. 274.

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