| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Grains, Meats | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 10 | Giant shrimp | |
| 4 1/2 | tb | Dry sherry |
| 2 | Egg whites | |
| 4 | c | Plus |
| 1 1/2 | tb | Peanut oil |
| 1/2 | ts | Salt |
| 2 1/2 | tb | Cornstarch |
| 2 | Scallions; white part only, trimmed and shredded | |
| 5 | sl | Fresh ginger; thin, shredded |
| 2 | tb | Water |
| 2 | tb | Soy sauce |
| 2 1/2 | tb | White vinegar |
| 2 | tb | Sugar |
| 1/2 | ts | Sesame oil |
| 1/3 | c | Chicken broth |
| 1/2 | c | Loosely packed cilantro |
INSTRUCTIONS
Peel shrimp, split in half and rinse to devein. Pat dry. Place shrimp in bowl and add 1-1/2 tbs. sherry, egg whites and 1-1/2 tbs. oil. Stir until whites become bubbly. Add half the salt and 1-1/2 tbs. cornstarch. Stir to blend. Prepare scallions and ginger and set aside. Combine remaining 3 tbs. sherry, remaining tbs. cornstarch blended with water, soy sauce, vinegar, sugar, remaining salt, sesame oil and broth. Heat remaining 4 cups oil in a wok or skillet and add shrimp, one at a time. Cook about 1 minute, then scoop out, leaving the oil in the wok continuously heating. Return shrimp to oil and cook about 30 seconds. Drain wok completely. Return about 1 tbs. oil to wok & add scallions & ginger, stirring constandly. Cook about 5 sec. Add shrimp & vinegar mixture. Toss & stir-fry until hot & shrimp is coated evenly. Garnish w/cilantro. UNCLE TAI'S SOUTH POST OAK, HOUSTON WINE: WAN-FU From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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