kung-pao shrimp w/peanuts

Categories
Seafood
Yield
4 Servings
MeasureIngredient
¾ pounds Medium-size shrimp
1 tablespoon Soy sauce
1 teaspoon Sherry
1½ tablespoon Cornstarch
  Peanut oil for deep-frying
Dried red peppers
½ cup Peanuts
1 tablespoon Sherry
1 tablespoon Soy sauce
½ cup Chopped green onion
2 teaspoons Sugar
½ teaspoon Sesame oil
1 teaspoon Cornstarch
1½ tablespoon Water

SEASONING SAUCE

Shell, devein, and thoroughly rinse the shrimp. Combine the soy sauce, sherry, and cornstarch with 1-½ tbs. water. Marinate the shrimp 20 minutes in the mixture. Heat the oil to almost smoking in a wok over high heat. Deep-fry the shrimp 1 minute and remove with a slotted spoon. Remove the oil from the wok. Heat 2 tbs. oil in the wok. Add the hot peppers and stir-fry about 1 minute. Add the shrimp and Seasoning Sauce and stir gently until the sauce is thickened. Add the peanuts; mix well and remove to a serving platter. SEASONING SAUCE: Combine all ingredients.

MANDARIN DELIGHT

NORTH 7TH STREET, PHOENIX.

WINE: WAN FU.

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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