Curried shrimp #2

Yield: 6 Servings

Measure Ingredient
1 pounds Shrimp
2 smalls White onions
3 tablespoons Oil (up to)
2 tablespoons Curry
½ cup Milk
2 teaspoons Cornstarch
2 tablespoons Water

1. Shell and devein shrimp; cut in two, if large. Cut onions in wedges.

2. Heat oil. Add curry; stir in until it begins to smell pungent.

3. Add onion wedges and stir-fry until translucent (3 to 4 minutes).

4. Add shrimp; stir in quickly to coat. Then add milk. Cook, covered, over medium-low heat, stirring occasionally, until shrimp turn pink (5 to 7 minutes).

5. Blend cornstarch and cold water to a paste. Then stir in to thicken and serve at once.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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