| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Medium-size shrimp |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Sherry |
| 1 1/2 |
tb |
Cornstarch |
|
|
Peanut oil for deep-frying |
| 6 |
|
Dried red peppers |
| 1/2 |
c |
Peanuts |
| 1 |
tb |
Sherry |
| 1 |
tb |
Soy sauce |
| 1/2 |
c |
Chopped green onion |
| 2 |
ts |
Sugar |
| 1/2 |
ts |
Sesame oil |
| 1 |
ts |
Cornstarch |
| 1 1/2 |
tb |
Water |
INSTRUCTIONS
SEASONING SAUCE
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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