| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh shrimp; shelled and deveined |
| 1 |
|
Egg; slightly beaten |
| 1/2 |
c |
Cracker meal |
| 1/2 |
c |
Flour |
| 1 |
ts |
Salt |
| 2 |
c |
Oil |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Vinegar |
| 1/2 |
c |
Water |
| 1/2 |
|
Red chili pepper |
| 2 |
c |
Pineapple; cubed |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Water |
|
|
Chinese parsley (fresh cilantro) |
INSTRUCTIONS
Cut shrimp in half lengthwise. Toss shrimp in egg. Let stand 20 minutes.
Combine cracker meal, flour and salt. Roll shrimp in mixture. Deep fry in
oil until golden brown. Combine sugar, salt, vinegar, water and chili
pepper. Add pineapple. Cook 10 minutes. (These are terrible directions; I
assume they mean in a saucepan). Mix cornstarch and water. Add, and bring
to a boil. Spread on serving platter. Put shrimps on top. Garnish with
Chinese parsley.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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