| 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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