Name: Stir-Fried Curried Shrimp
Ingredients: 1 lb Shrimp; 1 Onion; 2 ts Cornstarch; 2 tb Water; 1/2 ts Sugar; 1 ds Pepper (up to); 3 tb Oil; 1/2 ts Salt; 2 ts Sherry (up to); 3 tb Curry powder; 1/2 c Stock

CATEGORY	CUISINE	TAG	YIELD
Seafood	Chinese	Seafood	6	Servings

INGREDIENTS

1	lb	Shrimp
1		Onion
2	ts	Cornstarch
2	tb	Water
1/2	ts	Sugar
1	ds	Pepper (up to)
3	tb	Oil
1/2	ts	Salt
2	ts	Sherry (up to)
3	tb	Curry powder
1/2	c	Stock

INSTRUCTIONS

1. Shell and devein shrimp. Cut onion in half; then slice thin.
2. Blend cornstarch, water, sugar and pepper to a paste.
3. Heat oil. Add salt, then shrimp, and stir-fry 1 minute. Sprinkle shrimp
with sherry; stir-fry until pinkish (about 1 minute more), then remove.
Clean and dry the pan.
4. Add curry powder; stir in 1/2 minute over low heat. Add onion and
stir-fry until curry smells pungent (about 1 minute more).
5. Return shrimp. Stir in stock and heat quickly. Then cook, stirring,
until onion softens.
6. 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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