| 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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