| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
St. Louis |
Seafood |
6 |
Servings |
INGREDIENTS
| 12 |
|
Jumbo shrimp |
|
|
Batter |
| 1 |
qt |
Corn oil; approx. |
| 6 |
|
Dry red peppers |
| 1 |
ts |
Finely chopped garlic |
| 2 |
tb |
Chopped green onions |
| 2 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Vinegar |
| 2 |
tb |
(level) sugar |
| 1 |
ts |
Sesame oil |
| 1 |
c |
Flour |
| 1/2 |
c |
Cornstarch |
| 1 |
|
Egg |
| 1/2 |
ts |
Baking powder |
INSTRUCTIONS
BATTER
Peel and devein shrimp and dry thoroughly. Butterfly shrimp: split from
back but do not cut through. Dip shrimp in batter. Deep fry shrimp in 2 in.
of oil about 3 minutes. Preheat wok or frying pan.Put in 1 tbs. corn oil
and heat. Add peppers, garlic, onions, soy sauce, vinegar and sugar. Stir.
Add fried shrimp. Baste with sauce. Pour on sesame oil. Serve at once.
Always preheat wok, then add oil.This prevents additional ingredients from
sticking. BATTER:
1. Mix dry ingredients.
2. Gradually add water water until mixture is consistency of pancake
batter. When preparing the shrimp, use green part of onion as well as
white.The green actually has more flavor.
YEN CHING
SOUTH BRENTWOOD,ST. LOUIS
BEVERAGE: GREEN TEA
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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