| 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.
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