Name: Deep-Fried Shrimp in Shells W/o Batter
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

We do trust in our riches. Our words prove it. America’s national retirement plan is called “Social Security.” We call our investments “securities” and “trusts,” as if we can trust them for a secure future. We also make money a god in additional ways. We give it the title of deity: “the Almighty Dollar.” We make money a judge. When someone asks, “What is he worth?” he or she means, “How much money, how many assets, does he have?” We speak as if a man’s financial assets determine his worth.

Dan Doriani

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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