Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Shrimp |
2 smalls | White onions |
3 tablespoons | Oil (up to) |
2 tablespoons | Curry |
½ cup | Milk |
2 teaspoons | Cornstarch |
2 tablespoons | Water |
1. Shell and devein shrimp; cut in two, if large. Cut onions in wedges.
2. Heat oil. Add curry; stir in until it begins to smell pungent.
3. Add onion wedges and stir-fry until translucent (3 to 4 minutes).
4. Add shrimp; stir in quickly to coat. Then add milk. Cook, covered, over medium-low heat, stirring occasionally, until shrimp turn pink (5 to 7 minutes).
5. Blend cornstarch and cold water to a paste. Then stir in to thicken and serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .