| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Deep-fried shrimp |
| 1 |
|
Onion |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Sherry |
| 2 |
ts |
Soy sauce |
| 1/2 |
c |
Stock |
| 2 |
tb |
Oil |
INSTRUCTIONS
1. Deep-fry shrimp as in "Basic Deep-fried Shrimp" and keep warm. Mince
onion.
2. Blend together cornstarch, sherry, soy sauce and stock.
3. Heat remaining oil. Add minced onion and stir-fry until translucent (1
to 2 minutes).
4. Add cornstarch-sherry mixture and cook, stirring, until sauce thickens.
Pour over shrimp and serve.
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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