| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp |
| 1 |
|
Scallion stalk |
| 1 |
ts |
Ginger juice |
| 3 |
tb |
Soy sauce |
| 2 |
tb |
Sherry |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 3 |
dr |
Sesame oil; more or less (up to) |
| 6 |
tb |
Oil |
INSTRUCTIONS
1. Wash shrimp. Remove legs, leaving shells intact, then devein (see
"Information: Other Seafood").
2. Mince scallion and extract ginger juice; then combine with soy sauce,
sherry, salt, sugar and sesame oil. Add to shrimp and toss. Let stand 20 to
30 minutes, turning occasionally. Drain, discarding marinade.
3. Heat oil. Add shrilnp and stir-fry until pink, with tails that are
bright red (about 3 minutes). Serve hot or cold.
NOTE: These shrimp, called Golden Hooks, may also be baked in their own
marinade. Preheat the oven to 325 degrees and bake about 15 minutes.
VARIATION: For the mixture in step 2, substitute 1 tablespoon brown sugar,
1 tablespoon soy sauce, 1 tablespoon sherry, and 1 teaspoon Worcestershire
Sauce.
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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