Stir-fried Shrimp W/deep-fried Bean Curd
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 1 | T | Sherry |
| 3 | Or | |
| 4 | Bean curd cakes | |
| 1 | Scallion stalk | |
| 1 | Clove garlic | |
| Oil for deep-frying | ||
| 2 | T | Oil |
| 1/2 | t | Salt |
| 2 | T | Soy sauce |
| 1/2 | t | Sugar |
INSTRUCTIONS
Shell and devein shrimp. Sprinkle with sherrt and let stand 10 to 15 minutes, turning occasionally. Cut bean curd in 1-inch cubes. Cut scallion in 1/2-inch sections. Crush garlic. Meanwhile heat oil. Add bean curd cubes to oil, several at a time, and deep-fry until golden. Drain on paper toweling. Heat remaining oil. Add salt, then garlic and scallions; stir-fry a few times. Add shrimp and stir-fry until pinkish. Quickly stir in soy sauce and sugar to blend; then cook, covered, 1 to 2 minutes over medium heat. Return bean curd, stirring gently, only to heat through. Serve at once. VARIATIONS: For the bean curd, substitute 4 slices slightly stale white bread. (Remove crusts, cut in cubes, then deep-fry until golden.) In step 5, omit the soy sauce. Add 3 tablespoons catsup and a pinch of salt with the sugar. Stir-fry with the shrimp 2 minutes; then pick up step 6. 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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Nutrition (calculated from recipe ingredients)
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Calories: 212
Calories From Fat: 100
Total Fat: 11.2g
Cholesterol: 71.4mg
Sodium: 1123.5mg
Potassium: 106.4mg
Carbohydrates: 16.6g
Fiber: <1g
Sugar: <1g
Protein: 10.3g