| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Shrimp |
| Oil for deep-frying | ||
| 1 | sl | Fresh ginger root |
| 1 | Scallion stalk | |
| 4 | tb | Soy sauce |
| 2 | tb | Sherry |
| 1 | ts | Sugar |
INSTRUCTIONS
1. Wash shrimp. Remove legs, leaving shells intact, then devein (see "Information: Other Seafood"). Dry well with paper toweling. 2. Heat oil. Add shrimp, then reduce heat to medium. Deep-fry until bright pink and drain on paper toweling. Transfer shrimp to a shallow bowl. 3. Mince ginger root and scallion; then combine with soy sauce, sherry and sugar. Pour mixture over shrimp, tossing well to coat. 4. Refrigerate, covered, 30 minutes to 1 hour and serve. (If refrigerated for a longer period, the shrimp will discolor and darken.) NOTE: If the heat of the oil is not reduced right after the shrimp are added, then will burn on the outside and be raw inside. 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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