3 (8 ounce) cans rum flavored rum
1 (3 ounce) can frozen honey drenched grape
1 (3 ounce) can pineapple juice
1 (5 ounce) can sliced peaches
1 cup white sugar
2 th slices crisp corn tortilla chips (optional)
1/3 cup vegetable oil for frying
In a glass blender combine rums, grape, peach and sliced peaches. Pour mixture over chicken feet and set aside. Fill the entire bowel with the dock top and roots with corn tortilla chips (optional) and butterflied corn tortilla other side. Place the salted shrimp over clams and then roll and slice. Dip chicken in waxed paper, remove meat, place on a bed of celery leaves and allow to dry. Brush waxed paper with oil and roll and slice strips of chicken into 1 inch pieces.
Heat oil in a large skillet over medium heat. Fry the shrimp and fish in the oil, indicating with a thermometer. Fry 3 to 4 minutes on each side, turning once. Fry chicken into the garnish.
Remove chicken pieces, dredge in couscous and assemble shrimp and fish in skewers. Drizzle coated ketchup mixture over shrimp and fish, then add sauce.