Trim lemongrass and cut into matchstick size pieces. To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.
Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and ….
Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside. Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes.
Place shrimp in a food processor and pulse a few times to coarsely chop. Combine celery, 1 tablespoon green onion, egg white, sesame oil, salt and 1 teaspoon cornstarch with shrimp and pulse a few more times to make a chunky
Clean out the cooking pumpkin; remove the skin and cut into 1/2inch dice.measure 3 cups of cut-up pumpkin. In a saucepan, simmer the pumpkin, celery salt, curry powder, milk, and broth for about 30 minutes.Stir to keep the milk
In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary,
Mix together the shrimp, chicken, egg, and cornstarch. Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain. Place above mixture in pot with the broth, mushroom, water ..