500 : ml Cold chicken broth
250 : ml Fresh orange juice
1 : Envelope plain gelantine
1 : Egg white
1 : Papaya
1 : pn Salt
1 : pn Ground cumin
Almonds; : Almonds; chopped
Coconut; : Coconut; grated
1 : /2 lb Raw medium shrimp
4 : Cloves garlic, finely minced
1/4 : c Minced shallots
1 : tb Finely minced ginger
3 : tb Flavorless cooking oil
8 : oz Your favorite pasta
1/2 : c Cilantro sprigs
13: com/~gemini
0: Combine the water, butter, sugar, and salt in a small sauce pan and bring to a boil
1: When butter is melted, add flour
2: Stir vigorously with a whisk until the mixture leaves the sides of the pan, a matter of seconds
3: Remove from heat and cool slightly
4: Add the eggs, one at a time, beating vigorously with a spoon after each addition
5: Add the grated orange and lemon rinds
6: Mix thoroughly until smooth
7: In a deep skillet, heat the peanut oil to 300° F (the temperature is important because if the oil is too hot, the fritters will cook too fast on the outside and not puff up
8: ) Drop the batter by the tablespoonful into the hot oil, no more than 4 or 5 at a time
9: When the fritters are browned and puffed, remove them with a slotted spoon, drain on paper towels, and sprinkle with confectioners sugar
10: From the book FESTA by Helen Barolini
11: Recipe By : From Gemini's MASSIVE MealMaster collection at www
12: synapse