| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Shrimp |
| 1 | Scallion stalk | |
| 1 | Clove garlic | |
| 2 | sl | Fresh ginger root |
| 2 | tb | Catsup |
| 2 | tb | Sherry |
| 2 | tb | Water |
| 1 | tb | Cornstarch |
| 1 | ts | Sugar |
| 1 | ds | Pepper |
| 3 | tb | Water |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 1 | tb | Oil |
INSTRUCTIONS
1. Wash shrimp. Remove legs, leaving shells intact; then devein (see "Information: Other Seafood"). (If large, cut each shrimp, shell and all, in 2 or 3 pieces.) Cut scallion in 1/2-inch sections. Crush garlic; mince ginger root. 2. In one cup, combine catsup, sherry and water. In a second cup, blend cornstarch, sugar, pepper and remaining cold water to a paste. 3. Heat oil. Add salt, then garlic; stir-fry to brown lightly. Add shrimp and stir-fry until pink (2 to 3 minutes). Remove from pan. 4. Heat remaining oil. Add ginger root and scallion; stir-fry a few times. Stir in catsup-sherry mixture and heat quickly. 5. Return shrimp and stir in only to reheat. Then 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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