| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Chinese |
Seafood |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Deep-fried shrilnp |
| 3 |
sl |
White bread |
| 12 |
|
Water chestnuts |
| 3 |
tb |
Soy sauce |
| 2 |
tb |
Sherry |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
| 2 |
tb |
Oil |
INSTRUCTIONS
1. Deep-fry shrimp as in "Basic Deep-fried Shrimp" but only for 1 to 2
minutes.
2. Remove bread crusts and cut bread in 2-inch cubes (or approximately the
size of the shrimp). Slice water chestnuts.
3. In one cup, combine soy sauce, sherry, salt and sugar. In another cup,
blend cornstarch and cold water to a paste.
4. Reheat deep-frying oil. Add bread cubes and deep-fry until golden. Drain
on paper toweling; arrange on a serving platter.
5. Heat remaining oil. Add water chestnuts; stir-fry a few times. Add
deep-fried shrimp; stir-fry 1/2 minute to reheat.
6. Add soy-sherry mixture and bring quickly to a boil. Then simmer,
covered, 2 minutes.
7. Stir in cornstarch paste to thicken. Spoon mixture over bread cubes and
serve at once.
NOTE: Slightly stale bread is best for the croutons.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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