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Thursday, June 18, 2015

Have You Seen This Guy

Here in southern Illinois these alligator snapping turtles have become fairly popular. Don't remember them as a kid myself. They look prehistoric with claws and such like little dinos or dragons. Are you familiar with them? Like everything else there are recipes for these snapping turtles here is one

General Tso's Turtle
General Tso’s Turtle
Adapted from Hank Shaw
Serves 4

Turtle meat soakingTurtle meat soakingIngredients:

  • 4 tablespoons corn starch
  • 2 egg yolks
  • 1 tablespoon soy sauce

  • 1/2 cup chicken stock
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon Chinese black vinegar
  • 2 tablespoons tomato paste mixed with 2 tablespoons water
  • 1 teaspoon corn starch

  • 1 pound turtle meat, cut into bite-sized pieces
  • 3 tablespoons canola
  • 8 dried hot tien tsien chiles, broken in half and seeds shaken out (use less if you don’t want it spicy)
  • 1 tablespoon grated ginger
  • 3 garlic cloves, sliced thin
  • 6 green onions, chopped
  1. Mix the marinade ingredients together and then add the turtle meat. Let sit for about an hour.
  2. Heat canola oil or your favorite frying oil to about 350 degrees and fry the turtle in small batches, being careful to not let the pieces stick together. After all the pieces are fried, place them on a baking sheet and bake in the oven for 30 minutes at 300 degrees.
  3. While the turtle is baking in the oven, mix together the sauce and set aside.
  4. In a large pan or wok, heat 3 tablespoons of canola oil and stir fry the chilies for about a minute, then add the ginger and cook for another minute, lastly add the garlic and stir it a couple of times in the pan.
  5. Add all the turtle pieces and the green onions to the oil. Pour the sauce mixture over the turtle and stir until it thickens. Once the sauce thickens, serve the turtle over rice with chopped fresh green onions on top.

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