| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Fruits |
Chinese |
Seafood |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Deep-fried shrimp (up to) |
| 1 |
c |
Canned lichee fruit |
| 2 |
sl |
Fresh ginger root |
| 1/3 |
c |
Vinegar |
| 1/3 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Heavy soy sauce |
| 1 |
tb |
Oil |
INSTRUCTIONS
1. Deep-fry shrimp as in "Basic Deep-fried Shrimp" and keep warm. Drain
lichee fruit (reserve liquid for other uses).
2. Mince ginger root, then combine with vinegar, sugar, salt and soy sauce.
3. Heat remaining oil. Stir in ginger-vinegar mixture and bring to a boil;
then simmer, stirring, 2 minutes.
4. Stir in lichee fruit only to heat through. Spoon sauce over shrimp and
serve at once. VARIATION: For the lichee fruit, substitute pineapple
chunks.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“How can a moral wrong be a civil right?”