| 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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