| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Meats |
Chinese |
Seafood |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Plus |
| 2 |
ts |
Cornstarch |
| 2 |
|
Egg whites |
| 1/2 |
lb |
Small cocktail shrimp |
| 1/2 |
c |
Cooking oil |
| 1 |
lb |
Large fresh shrimp; peeled & deveined |
| 2 |
tb |
Sherry |
| 1/3 |
c |
Chicken stock |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Mix together 2 tbs. cornstarch and the egg whites. Add the baby shrimp and
stir to coat well; marinate 5 minutes. Heat a wok or skillet and add the
cooking oil. When th oil is hot, fry the large shrimp for 2 minutes,
stirring constantly and remove the shrimp to a serving platter with a
slotted spoon. Immediately add the coated baby shrimp to the wok and stir
quickly. Add the sherry, stir quickly until heated. Add the chicken stock
and season to taste with salt and pepper. Dissolve the remaining cornstarch
in 1 tbs. cool water and stir into the wok mixture to form a thick sauce.
Empty the contents of the wok onto the serving platter beside the large
shrimp. Serve while hot.
PLUM BLOSSOM
STEMMONS FREEWAY NORTH, DALLAS
WINE: WANG 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:
“This side of eternity we see only a fraction of the picture”