Hors d'oeuvres International

Oriental Ginger Shrimp - China

Shell shrimp, leaving tail shells on. Make a small incision along spines. Remove black spinal cord from shrimp. In a bowl, combine flour, salt, corn oil and wter. Stir in ginger, garlic and chili sauce and beat well. Stiffly whisk egg white, then gently fold into batter until evenly combined. Half fill a wok or saucepan with oil. Heat to 375 degrees (190 C) or until a 1/2" cube of day-old bread browns in 40 seconds. Hold each shrimp by its tail and dip into batter, then lower into hot oil. Fry 3 mintues or until golden. Drain on paper towels. Garnish with green onion and bell pepper strips and serve hot.

Puerto Rican Salad - Puerto Rico

Wash all fruits. Cut pineapple and papaya in cubes. Peel 4 oranges and 2 grapefruits and divide them in sections. Mix the pineapple and papaya cubes with the grapefruit and orange sections. Add sugar to taste to the juice of 2 oranges. Mix everything. Cut the banana in slices and add them to the mixture. Garnish with cherries.