| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Medium-size shrimp |
| 1 | T | Soy sauce |
| 1 | t | Sherry |
| 1 1/2 | T | Cornstarch |
| Peanut oil for deep-frying | ||
| 6 | Dried red peppers | |
| 1/2 | c | Peanuts |
| 1 | T | Sherry |
| 1 | T | Soy sauce |
| 1/2 | c | Chopped green onion |
| 2 | t | Sugar |
| 1/2 | t | Sesame oil |
| 1 | t | Cornstarch |
| 1 1/2 | T | Water |
INSTRUCTIONS
Shell, devein, and thoroughly rinse the shrimp. Combine the soy sauce, sherry, and cornstarch with 1-1/2 tbs. water. Marinate the shrimp 20 minutes in the mixture. Heat the oil to almost smoking in a wok over high heat. Deep-fry the shrimp 1 minute and remove with a slotted spoon. Remove the oil from the wok. Heat 2 tbs. oil in the wok. Add the hot peppers and stir-fry about 1 minute. Add the shrimp and Seasoning Sauce and stir gently until the sauce is thickened. Add the peanuts; mix well and remove to a serving platter. SEASONING SAUCE: Combine all ingredients. MANDARIN DELIGHT NORTH 7TH STREET, PHOENIX. WINE: WAN FU. From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Man is surrounded by the wonders of God.”