| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
|
|
Lobster sauce |
| 1/2 |
lb |
Shrimp |
| 1 |
tb |
Cornstarch |
| 2 |
ts |
Sherry |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Prepare "Lobster Sauce" (see recipe). Keep warm in pan.
2. Shell, devein and butterfly shrimp. Combine cornstarch and sherry; then
add to shrimp and toss to coat.
3. Heat oil. Add salt, then shrimp; stir-fry until pinkish (about 2
minutes).
4. Transfer shrimp to lobster sauce and cook, stirring gently, over low
heat to blend flavors (1 to 2 minutes). Serve at once. VARIATION: In step
3, add with the salt 1 garlic clove, crushed; and/or 2 slices fresh ginger
root, minced. Stir-fry a few times; then add the shrimp.
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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