| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 8 | Servings |
INGREDIENTS
| 1 | lb | Deep-fried shrimp |
| 1/2 | lb | Peas |
| 1 | T | Sherry |
| 2 | t | Soy sauce |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
| 2 | t | Cornstarch |
| 3 | T | Water |
| 2 | T | Oil |
INSTRUCTIONS
Deep-fry shrimp as in "Basic Deep-fried Shrimp". Shell and parboil peas. In one cup, combine sherry, soy sauce, salt and pepper. In another cup, blend cornstarch and cold water to a paste. Heat remaining oil. Add deep-fried shrimp and parboiled peas; stir-fry briefly to heat through. Add sherry-soy mixture and bring to a boil over high heat, stirring constantly. Stir in cornstarch paste to thicken, and serve at once. VARIATIONS: For the peas, substitute the following (diced, and in any combination): smoked ham, water chestnuts, bamboo shoots, or snow peas. Instead of coating shrimp with batter, as in "Basic Deep-fried Shrimp", dredge in a mixture of 1 tablespoon cornstarch and 1 teaspoon salt. Deep-fry until pinkish and drain on paper toweling. Omit steps 3 and 5. In step 4, add with the shrimp and peas 2 teaspoons sherry and stir-fry 2 minutes. Then 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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Nutrition (calculated from recipe ingredients)
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Calories: 59
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 220.5mg
Potassium: 47.7mg
Carbohydrates: 4.7g
Fiber: 1.3g
Sugar: 1.4g
Protein: 1.6g