| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Deep-fried shrimp |
| 2 | Chili peppers | |
| 1 | Clove garlic | |
| 2 | sl | Fresh ginger root |
| 1 | tb | Sugar |
| 1 | tb | Soy souce |
| 1 | tb | Sherry |
| 1/2 | ts | Salt |
| 2 | tb | Oil |
INSTRUCTIONS
1. Deep-fry shrimp as in "Basic Deep-fried Shrimp". 2. Mince chili peppers, garlic and ginger root. In a cup, combine sugar, soy sauce, sherry and salt. 3. Heat remaining oil. Add chili peppers, garlic and ginger root; stir-fry to brown lightly (1 to 2 minutes). 4. Stir in sugar-soy mixture and heat quickly. 5. Stir in deep-fried shrimp only to reheat; then serve at once. VARIATIONS: 1. For the chili peppers, substitute a few drops of Tabasco Sauce and add in step 5. 2. Omit the chili peppers. Reduce the sugar to 1 teaspoon. In step 1, deep-fry the shrimp only 2 minutes. Return as in step 5 to reheat. Then stir in 1/4 teaspoon crushed red pepper, 1 tablespoon catsup and 1 tablespoon Chinese chili. Serve at once. 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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