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 ...
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