Yield: 5 Servings
Measure | Ingredient |
---|---|
4 cups | Chicken stock |
3 eaches | Sliced green onions |
2 cups | Water |
1 teaspoon | Black pepper |
¼ pounds | Minced, peeled shrimp |
1¼ cup | Cornstarch |
6 eaches | Eggs, beaten |
1 cup | Oil+cornstarch for dusting |
Bring stock to a boil, add shrimp, onions and pepper. Cook 3 min and add the cornstarch dissolved in the 2 c water stirring constantly.
Continue stirring and add eggs. As soon as it thickens, remove from heat and pour into a 2" square pan , 2" deep. Chill, cut into 1½" squares, dust with starch and fry in oil until brown turning once-5 min per side. Serve hot with sweet chili sauce.