Yield: 4 Servings
Measure | Ingredient |
---|---|
¾ pounds | Medium-size shrimp |
1 tablespoon | Soy sauce |
1 teaspoon | Sherry |
1½ tablespoon | Cornstarch |
\N \N | Peanut oil for deep-frying |
6 \N | 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, .