Name: Thai Stick
Ingredients: === DIPPING SAUCE ===; 1/2 c Vinegar; 1 c Sugar; 1/2 c Crushed dry-roasted unsalted peanuts; 1 tb Thai ground dried red chiles; Salt; === SHRIMP ===; 1/4 lb Shrimp; 2 Egg whites; 1 tb Sesame oil; 1 tb Rice flour; Salt; White pepper; 6 Bamboo skewers -; (to 8); 16 oz Fresh egg noodles; Oil

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Thai	Latimes3	8	servings

INGREDIENTS

		=== DIPPING SAUCE ===
1/2	c	Vinegar
1	c	Sugar
1/2	c	Crushed dry-roasted unsalted peanuts
1	tb	Thai ground dried red chiles
		Salt
		=== SHRIMP ===
1/4	lb	Shrimp
2		Egg whites
1	tb	Sesame oil
1	tb	Rice flour
		Salt
		White pepper
6		Bamboo skewers -; (to 8)
16	oz	Fresh egg noodles
		Oil

INSTRUCTIONS

DIPPING SAUCE: Heat vinegar over medium heat until it almost comes to boil.
Add sugar and boil until mixture thickens, 3 to 4 minutes. Add peanuts,
ground chiles and salt to taste. Remove from heat and set aside to cool.
(Makes about 1 cup) SHRIMP: Peel and clean shrimp, leaving on tail, then
butterfly. Combine egg whites, sesame oil, rice flour and salt and white
pepper to taste. Add to shrimp, tossing to coat, and marinate at least 30
minutes. Thread each shrimp on 8-inch bamboo skewer, starting from tail
end. Loosely wrap each shrimp with 6 to 8 noodles. Deep fry over medium
heat until golden brown, about 2 minutes, turning to help noodles expand.
Serve with Dipping Sauce. Yields 6 to 8 servings.
Each of 8 servings with 1 tablespoon Dipping Sauce: 388 calories; 111 mg
sodium; 75 mg cholesterol; 13 grams fat; 56 grams carbohydrates; 12 grams
protein; 0.51 gram fiber
Recipe Source: Los Angeles Times - 03-28-1999
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.

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