| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp |
| 3 |
|
Or |
| 4 |
sl |
Fresh ginger root |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
INSTRUCTIONS
1. Shell and devein shrimp.
2. Mince ginger root; then combine with soy sauce and sherry. Add to shrimp
and toss. Let stand 10 to 15 minutes, turning occasionally.
3. Transfer shrimp and its marinade to a shallow heatproof dish. Steam over
low heat until shrimp turn pink (15 to 20 minutes). See "How-to Section".
VARIATIONS:
1. In step 2, add to the marinade 1/2 teaspoon salt, 1/2 teaspoon sugar and
a dash of pepper.
2. Omit step 2. Sprinkle the shrimp instead with 2 tablespoons sherry
before steaming. Then season with salt to taste and serve cold.
3. In step 3, add with the shrimp 2 cakes bean curd, sliced or cubed; or
1/2 cup fresh mushrooms and 1/4 cup water chestnuts, both sliced.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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