| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Deep-fried shrimp |
| 5 | tb | Onion |
| 2 | sl | Fresh ginger root |
| 4 | tb | Catsup |
| 1/2 | ts | Salt |
| 2 | ts | Sugar |
| 1 | tb | Cornstarch |
| 1/2 | c | Water |
| 2 | tb | Oil |
INSTRUCTIONS
1. Deep-fry shrimp as in "Basic Deep-fried Shrimp" (but only for 1 to 2 minutes). Then drain. Mince onion and ginger root. 2. In a cup, combine catsup, salt and sugar. In another cup, blend cornstarch and cold water. 3. Heat remaining oil. Add onion and ginger root; stir-fry a few times. Add deep-fried shrimp and stir-fry briefly to reheat. 4. Stir in catsup mixture only to heat through. Then stir in cornstarch paste to thicken, and 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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