| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Thai |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
lb |
Shrimp; peeled and deveined |
| 4 |
tb |
Onion; chopped |
| 2 |
ts |
Garlic; minced |
| 2 |
ts |
Fresh ginger; minced |
| 1/4 |
ts |
White pepper |
| 6 |
tb |
Catsup |
| 5 |
tb |
Soy sauce |
| 4 |
tb |
Dry sherry |
| 4 |
ts |
Brown sugar |
| 4 |
ts |
Cornstarch |
| 4 |
tb |
Water |
| 1 |
ts |
Sesame oil; chopped |
| 2 |
|
Whole green onion; chopped |
INSTRUCTIONS
SAUCE
1. Set wok over high heat for 1 minute. Add oil and coat sides of pan. Add
shrimp and cook until pink about 1 minute. Remove shrimp and set aside.
2. Add next 4 ingredients to wok stir and cook until fragrant about 20
seconds. Add sauce ingredients, stir and cook until sauce thickens, about 1
minute.
3. Return shrimp and stir to blend. Serve over steamed rice.
Recipe by: Great Thai Cooking
Posted to TNT Recipes Digest by Kj375 <Kj375@aol.com> on Apr 5, 1998
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