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Shallot-Flavored Corn and Chick Peas

Fish and Seafood

Shallot-Flavored Corn and Chick Peas
6 shallots, peeled, minced, and deep-fried crisp
½ teaspoon ground Sichuan peppercorns
1/4 teaspoon granulated sugar
1 scallion top, green part only, minced
2 Tablespoons cornstarch
3 salted duck egg yolks, steamed for ten minutes, then mashed
1/4 teaspoon salt
1 cup canned corn kernels
1 cup canned chick peas
1 cup vegetable oil

1. Mix the shallots, ground Sichuan peppercorns, sugar, and scallion pieces, then add the cornstarch and the mashed duck egg yolks and salt and mix them into the corn and chick peas.
2. Add one tablespoon of cold water and mix well..
3. Heat wok or deep fry-pan, then add the corn and chick pea mixture and let this fry for one to two minutes watching it carefully as it will foam up. Then use a slotted spoon and remove all from the oil, draining it on paper towels. Now allow it to cool on a clean dry plate..
4. When cool, put this in a bowl and serve as a snack or put it in on paper-towel-lined container until ready to serve it. It can stay one or two days in the refrigerator or in a cool place.

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