| 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.
A Message from our Provider:
“Luck has nothing to do with it”