| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Chinese |
China, Seafood, Archived |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Prawns or large shrimp |
| 2 |
tb |
Egg White |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Cornstarch |
| 1/2 |
c |
Cornstarch |
| 2 |
tb |
Garlic slices |
| 2 |
tb |
Fungus |
| 2 |
tb |
Green peas |
| 2 |
tb |
Carrots, cooked,sliced |
| 3 |
tb |
Sugar |
| 3 |
tb |
Vinegar, brown |
| 6 |
tb |
Soup stock |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Cornstarch |
| 1/4 |
ts |
Sesame oil |
| 6 |
c |
Oil |
INSTRUCTIONS
MARINATE
COATING
SEASONING SAUCE
Procedure:
1) Remove the head, the shell (keep the tail's shell), and de- vein the
prawns. Clean and pat dry. Split each prawn lengthwise into 1 big piece
from the back down (don't cut all the way through). Then slice crosswise
into two pieces (one piece will have a tail and the other will not). Place
in bowl. Mix with the egg white, salt, and cornstarch. Marinate for about
half an hour. Coat each piece of Prawn with cornstarch lightly.
2) Remove the skin from the garlic and cut it lengthwise into slices.
After softening the fungus, remove the stems and tear inot small pieces.
Cook the green peas until done.
3) Prepare the seasoning sauce in a bowl.
4) Heat the oil in a pan. Deep fry the prawns for about 30 seconds until
done. Remove the prawns and drain off the oil from the pan.
5) Reheat 3 tablespoons of oil in the saucepan. Stir fry the garlic for a
few seconds. Then add the fungus, carrot, and green peas. Stir a few
seconds again. Pour in the seasoning sauce and bring to boil.
Turn off heat and put the fried prawns into the sauce.
Sprinkle in 1 tablespoon of hot oil. Mix well.
Remove to a platter and serve.
Posted by [Cookie Lady] from Pei Mei's Chinese Cook Book Volume II by Fu.
Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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