| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp; peeled and deveined |
| 1 |
tb |
Ginger root; chopped |
| 1 |
tb |
Garlic; chopped |
| 4 |
|
Scallions; chopped |
| 1 |
tb |
Wine or sherry |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Crushed red pepper (to taste) |
| 2 |
tb |
Ketchup |
| 1 |
tb |
Cornstarch dissloved in: |
| 2 |
tb |
Water |
| 2 |
tb |
Cooking oil |
INSTRUCTIONS
Heat oil in wok. Add ginger, garlic, scallions, red pepper. Stir fry for 60
seconds. Add shrimp, cook until done (firm and no longer transparent) Add
wine, soy, ketchup, sugar and blend well. Add cornstarch mixture and
continue cooking until mixture thickens. Serve over rice. Enjoy.
I originally experienced this recipe at a Chinese/Polynesian restaurant
where it was called King Crab Flambe. It featured crab instead of shrimp
and was prepared at the table flambe style. So, use these ideas and get
started!!
ZeKAT@aol.com
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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