| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs |
Chinese |
Seafood, Chinese, Cathe |
1 |
Batch |
INGREDIENTS
| 2 |
c |
Peanut oil, for frying |
| 1 |
ts |
Sesame oil |
| 1 |
lb |
Shrimp, peeled and halved |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Sherry |
| 1 |
ts |
Soy sauce |
| 2 |
tb |
Flour |
| 1 |
tb |
Cornstarch |
| 1 |
lg |
Egg, beaten slightly |
| 1/4 |
ts |
Baking soda |
| 1 |
tb |
Ginger root, minced |
| 2 |
ts |
Garlic, minced |
| 2 |
|
Green onions, cut into pea sizes |
| 2 |
|
Chili peppers, dried torn (or 3 peppers) |
| 3 |
tb |
Sugar |
| 2 |
tb |
Soy sauce |
| 3 |
tb |
Ketchup (or tomato paste) |
| 2 |
ts |
Sherry |
| 1 |
ts |
Vinegar |
| 1 |
tb |
Water |
INSTRUCTIONS
MARINADE
SEASONINGS
SAUCE
PREPARE MARINADE: Mix flour, salt, cornstarch, 1 t sherry, beaten egg, 1 t
soy sauce and baking soda; stir in shrimp and refrigerate at least one
hour.
COMBINE SEASONINGS: minced ginger root, garlic, green onions and chili
peppers; reserve.
COMBINE SAUCE INGREDIENTS: sugar, 2 t sherry, 2 T soy sauce, vinegar,
ketchup and water; reserve.
Heat peanut oil until a chopstick bubbles in it. Add half of the shrimp
mixture and stir briskly about 10 seconds to lightly cook. Remove with a
strainer to a bowl. Repeat with other half of shrimp mixture.
Remove all but 2 tablespoons of oil from the wok. Heat the oil, add the
seasonings and brown lightly. Add the sauce mixture to the seasonings in
the wok and stir until the mixture starts to bubble.
Add shrimp back to wok and stir fry for several seconds, until shrimp are
well-mixed. (Remember that shrimp cook very quickly.) Stir the sesame oil
into the shrimp mixture and serve hot, with rice on the side.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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