Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Prawns or large shrimp; uncooked |
| 6 | Dried Chinese mushrooms |
| 1 can | (15-oz) baby sweet corn |
| 1 cup | Peanut oil plus |
| 1 tablespoon | Peanut or other salad oil |
| 1 | Scallion; chopped |
| ½ cup | Sliced water chestnuts |
| ¼ pounds | Snow peas (Chinese peas) |
| 1 tablespoon | Cornstarch |
| 1 teaspoon | Salt |
| 1 tablespoon | Dry sherry |
| 1 dash | White pepper |
| ¼ cup | Chicken broth |
| ¼ cup | Mushroom juice (from soaked mushrooms) |
| ¾ teaspoon | Salt |
| 1¼ teaspoon | Cornstarch |
| 1 tablespoon | Dry sherry |
MARINADE
SEASONING SAUCE
Shell & de-vein prawns. Wash & dry w/ paper towels. Slice each prawn into halves lengthwise Add prawns to Marinade,tossing to coat. Cover, marinate at least ½ hr. in refrigerator. Soak mushrooms in hot water 20 min.
Reserve juice for sauce,discard stems & cut caps in halves. Cut baby sweet corn in halves lengthwise. Set aside. Heat 1 cup oil in wok or skillet on high heat. Add prawns; stir-fry 15 sec. Remove, drain off oil.(Reserve oil for stir-frying other seafoods). Heat 1 cup oil in wok or skillet on high heat. Add scallion, mushrooms,water chestnuts,snow peas & baby sweet corn.
Stir-fry 1 min. Stir in Seasoning Sauce. Cook, stirring constantly until sauce thickens. Add prawns,mix well. Serve immediately. Marinade: Combine ingredients in mixing bowl & mix well. Seasoning Sauce: Combine ingredients in a small bowl.
ANNA KAO'S
PITTSBURGH, ASP[NWALL
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .