A Vietnamese Moment

1. Devein shrimp with tail off. Butterfly shrimp and remove guts. Pat dry. 2. Add egg white to the shrimp and mix with your hands to lightly coat the shrimp. 3. In a small bowl, add some mochiko powder. Add a littel bit of corn starch. 4. Dredge the shrimp in the powder mix and deep fry on each side, about 1 minute per side. Honey Sauce - 1/4 cup japanese mayo - 2 tablespoons of honey - 1 tablespoons of condensed milk - 1 tablespoon of lemon

- rock candy - 1 large onion (or 2 small/medium onions) - 1 whole chicken and two chicken carcuses - fish sauce - salt - chicken bouillon 1. Toast onion and ginger (large knob, about 4-5 inches) in toaster oven at 375 for about 7-10 minutes. Smash the ginger so it softens (may have to cut it as well). 2. Boil water in a large pot. Add the chicken carcuses, onion, ginger, when boiled and let it boil again. Add 4 spoons of salt and 1 spoon of chicken bouillon. Add rock candy (about 5-6 large 1-2 inch chunks) 3. When boiled, reduce to a high simmer, about level 3 for about 2-2.5 hours. 4. Bring to a boil again, add whole chicken and cook for about 20-30 minutes (check for doneness) then remove chicken. 5. Re-season with salt (about 1/2-1 spoon), fish sauce (about 3/4-1 ladle), and sugar (about 1/2-1 spoon). Add mom's alcohol mixture (about 1/4 of a ladle).