|½ pounds||Small cocktail shrimp|
|½ cup||Cooking oil|
|1 pounds||Large fresh shrimp; peeled & deveined|
|⅓ cup||Chicken stock|
|Salt and pepper to taste|
Mix together 2 tbs. cornstarch and the egg whites. Add the baby shrimp and stir to coat well; marinate 5 minutes. Heat a wok or skillet and add the cooking oil. When th oil is hot, fry the large shrimp for 2 minutes, stirring constantly and remove the shrimp to a serving platter with a slotted spoon. Immediately add the coated baby shrimp to the wok and stir quickly. Add the sherry, stir quickly until heated. Add the chicken stock and season to taste with salt and pepper. Dissolve the remaining cornstarch in 1 tbs. cool water and stir into the wok mixture to form a thick sauce.
Empty the contents of the wok onto the serving platter beside the large shrimp. Serve while hot.
STEMMONS FREEWAY NORTH, DALLAS
WINE: WANG FU
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .
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