Name: Uncle Tai's Shrimp
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

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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