Curried shrimp #2
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .