| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats |
Chinese |
Chinese, Shrimp |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Prawns; shelled |
|
|
Cornstarch |
| 1 |
|
Egg white |
|
|
Peanut oil for stir frying |
| 2 |
tb |
Garlic; minced |
| 2 |
c |
Tomatoes; cut in medium pieces |
| 1/4 |
c |
Green onion- white part; bite size pieces |
| 6 |
tb |
Chicken stock |
| 2 |
tb |
Tomato paste |
| 1 |
tb |
Sugar |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Water (cold) |
| 1 |
ts |
Cornstarch |
| 1/4 |
c |
Green onion-green part; thinly sliced |
INSTRUCTIONS
1. Dust prawns with cornstarch and dip in beaten egg white.
2. Heat wok. Add peanut oil and prawns. Stir fry 2 minutes and remove.
3. Reheat wok. Add peanut oil and garlic. Stir fry 1 minute.
4. Add tomatoes and green onions. Stir fry 1 minute.
5. Add chicken stock, tomato paste, sugar and salt.
6. Mix corn starch with water, add and stir fry to thicken sauce.
7. Add prawns, toss to coat.
8. Serve garnished with green part of green onions.
Formatted & Busted by RecipeLu <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 226 by RecipeLu
<recipelu@geocities.com> on Nov 09, 1997
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