| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Shrimp |
| 1 |
tb |
Sherry |
| 3 |
|
Or |
| 4 |
|
Bean curd cakes |
| 1 |
|
Scallion stalk |
| 1 |
|
Clove garlic |
|
|
Oil for deep-frying |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Soy sauce |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
1. Shell and devein shrimp. Sprinkle with sherrt and let stand 10 to 15
minutes, turning occasionally.
2. Cut bean curd in 1-inch cubes. Cut scallion in 1/2-inch sections. Crush
garlic. Meanwhile heat oil.
3. Add bean curd cubes to oil, several at a time, and deep-fry until
golden. Drain on paper toweling.
4. Heat remaining oil. Add salt, then garlic and scallions; stir-fry a few
times. Add shrimp and stir-fry until pinkish.
5. Quickly stir in soy sauce and sugar to blend; then cook, covered, 1 to 2
minutes over medium heat.
6. Return bean curd, stirring gently, only to heat through. Serve at once.
VARIATIONS:
1. For the bean curd, substitute 4 slices slightly stale white bread.
(Remove crusts, cut in cubes, then deep-fry until golden.)
2. 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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