| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Chinese, Seafood, Appetizers |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Medium Shrimp, peeled and deveined |
| 2 |
ts |
Cornstarch |
| 1 |
ts |
Sesame oil |
| 1/4 |
ts |
Salt |
| 1 |
pn |
White Pepper |
| 3 |
tb |
Ketchup |
| 2 |
ts |
Rice vinegar OR lemon juice |
| 1/2 |
|
To 1 t Oriental chili paste or sauce |
| 1 |
c |
Broccoli flowerets |
| 1 |
tb |
Salad oil |
| 1 |
ts |
Minced or pressed garlic |
| 1 |
tb |
Shao Hsing wine or dry sherry |
| 1 |
pn |
White pepper |
INSTRUCTIONS
Rinse shrimp briefly; pat dry. In a small bowl, combine cornstarch, sesame
oil, salt and a pinch of white pepper. Add shrimp and stir to coat. Cover
and marinate in refrigerator for 30 minutes.
In a small bowl, mix together ketchup, rice vinegar and chili paste. Set
aside.
In a medium-size saucepan, bring 2 inches of water to a boil. Add broccoli
and simmer until crisp tender, about 1 1/2 minutes. Drain broccoli, rinse
under cold water until cool then drain again. Arrange broccoli in center of
serving platter; set aside.
Place a wok or 10-12 inch frying pan over high heat. When wok is hot, add
oil and swirl to coat the surface. Add garlic and shrimp and stir-fry until
shrimp turn pink, about 2 minutes. Remove half the shrimp from wok; set
aside. To remaining shrimp in wok, add wine and a pinch of white pepper.
Stir shrimp to coat completely then place shrimp on one side of platter.
Return reserved shrimp to wok. Add chili sauce and stir to coat shrimp and
heat through, about 1 minute. Spoon shrimp and sauce onto other side of
serving platter. Makes 4 appetizer servings.
Per serving: 165 Calories, 18 g Protein, 8 g Carbohydrates, 1 g Saturated
Fat, 1 g Monounsaturated Fat, 3 g Polyunsaturated Fat, .3 g Omega-3 Fat,
129 mg Cholesterol, 406 mg Sodium.
Variation: Scallops
SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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