| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | Clove garlic | |
| 4 | tb | Catsup |
| 1/4 | c | Water |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
| 2 | tb | Oil |
| 1 | lb | Cooked shrimp |
INSTRUCTIONS
1. Crush garlic. In one cup, combine catsup, water, sugar and salt. In another, blend cornstarch and remaining water to a paste. 2. Heat oil. Brown garlic lightly. Add catsup mixture and bring to a boil, stirring. Then stir in cooked shrimp only to heat through. 3. Stir in cornstarch paste to thicken and serve at once. 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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