INGREDIENTS

INSTRUCTIONS

1. Shell and devein shrimp. Sprinkle with sherry and salt and toss. Let
stand 10 to 15 minutes, tossing occasionally. Then drain.
2. Meanwhile heat oil. Add shrimp, then reduce heat to medium. Deep-fry
until bright pink, and drain on paper toweling.
3. Combine soy sauce and remaining salt with 2 tablespoons of the hot oil.
Blend well; pour over shrimp and serve at once.
NOTE: If the heat of the oil is not reduced right after the shrimp are
added, they 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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