| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Grains, Meats |
Chinese |
Seafood, Oriental |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Medium shrimp completely shelled, tails removed, cleaned and blotted dry |
| 1 |
|
Egg white; lightly beaten |
| 1 |
ts |
Cornstarch |
| 1 1/2 |
c |
Peanut oil for deep-frying |
| 1/2 |
lb |
Pork, coarsely ground |
| 2 |
tb |
Peanut oil |
| 1 1/2 |
tb |
Chinese fermented blk. beans |
| 2 |
tb |
Coarsely chopped garlic |
| 1 |
ts |
Finely chopped ginger root |
| 2 |
|
Scallions; finely chopped |
| 1 1/2 |
tb |
Thin soy sauce |
| 2 |
tb |
Chinese rice wine =OR=- Dry sherry |
| 1/4 |
ts |
Sugar |
| 1 |
pn |
Salt |
| 1/2 |
c |
Chicken broth |
| 1 |
tb |
Cornstarch; dissolved in |
| 2 |
tb |
Chicken broth; (cold) |
| 1 |
|
Egg; beaten with |
| 2 |
ts |
Sesame oil |
INSTRUCTIONS
MARINADE
SAUCE
MARINATE THE SHRIMP in the egg white and cornstarch for 20 minutes in the
refrigerator. Fry the shrimp in 1 1/2 cups oil at a moderate temperature
(325F). Or, to simplify, stir-fry them in a wok in 3 tablespoons of oil
just until they turn opaque. Remove them from the wok. Brown the ground
pork in 2 tablespoons of oil. Add the rest of the sauce ingredients. Bring
them to a boil and add the cornstarch to thicken the sauce lightly. Turn
off the heat. Stir in the beaten egg, pulling the clumps of egg into thin
strands with chopsticks as they cook. Stir in the cooked shrimp to coat
them with the sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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