| 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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