Ingredients
1 lb. Walleye filets
2 large carrot (julien)
1/2 lb. snow peas
1/2c plus 1 tbsp. corn starch
1 tsp baking powder
1/2 tsp powdered ginger
1/2c chicken stock
1/2 can of beer
1c rice
salt & pepper
Preparation
Cut walleye into 1" cubes Mix 1/2c corn starch, 1 tsp baking powder,1/2 tsp ginger,salt & pepper to taste,1/2 can of beer(can be non-alcoholic) to make a batter. Place walleye cubes in batter and set aside.
Cook rice as per instructions.
In a large covered sauce pan boil carrots in just enough water to cover for 5 min. Add snow peas and cook 5 min more. Water should just about be gone now add 1/2 c chicken stock mixed with 1 tbsp corn starch, remove lid, raise heat and cook until thickened.
Remove walleye cubes and deep fry until golden (2 or 3 min)
Serve snow pea and carrot mixture over a bed of rice and place walleye cubes on top.
