| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Chinese |
Chinese5 |
2 |
servings |
INGREDIENTS
| 1 |
lb |
Medium-sized shrimp (prawns);, 26 to 30 count, |
| 1 |
pn |
Salt |
| 1 |
pn |
White pepper |
| 1 |
|
Egg white |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Oil |
|
|
Vegetable oil; for blanching |
| 1/2 |
sm |
White onion; minced |
| 2 |
ts |
Fresh ginger; minced |
| 2 |
|
Cloves garlic; minced/pressed |
| 1 |
ts |
Chili paste |
| 1/2 |
c |
Catsup |
| 2 |
tb |
Dry sherry; (I use sake wine |
|
|
Gives better flavor) |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
tb |
Soy sauce |
| 1 |
|
Green onion; chopped |
| 1 |
ts |
Sesame oil |
INSTRUCTIONS
MARINADE
SPICES
SEASONINGS
Shell and devein shrimp, leaving tails attached. Rinse and pat dry. Combine
MARINADE ingredients with shrimp in order listed. Let stand 10 minutes. To
oil blanch, set wok over high heat for about 1 minutes. Add 3 c. oil and
heat to 300F. Add shrimp, stirring gently to separate. Blanch until pink,
remove and drain. To braise, remove all but 3 T. oil from wok. Add onion
and brown slightly; stir in remaining spices and cook until fragrant. Add
seasonings and shrimp and braise over high heat until sauce is reduced.
Stir in green onion and sesame oil. Transfer to platter to serve. NOTES: 1.
You can adjust the chili paste according to your own taste. 2. Substitute
the meat from 2 lobster tails to make dry-braised lobster. 3. Using smaller
shrimp and less sauce makes this dish suit- able for an appetizer.
Enjoy!!!!! -- Della
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