From: Chef Rob Joyce, Radisson Airport Hotel, Warwick, RI. Yield: 16 servings. 1 pint water 1 cup soy sauce 2 bunches lemon grass 2 Tbsp. fresh ginger root, peeled and minced 2 Tbsp. granulated sugar 16 16/20 shrimp, peeled, deveined and tail removed 1 lb. raw turkey breast, skinless and sliced into 3" finger-size strips as needed, toasted sesame seeds as needed, scallions, chiffonade slice In a sauce pan, combine water, soy sauce, lemon grass, ginger and sugar. Bring to a boil. Remove ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.