Fried sliced prawn,peking style
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | SMALL EGG | |
| 6 | tablespoons | CORNSTARCH |
| 12 | ounces | LARGE SHRIMP, SHELLED, DE-VE |
| 2 | cups | COOKING OIL |
| 1 | tablespoon | MINCED SCALLION |
| 1 | tablespoon | MINCED GARLIC |
| 2½ | tablespoon | SHERRY |
| 2 | tablespoons | SUGAR |
| 1 | tablespoon | SALT |
| ½ | tablespoon | HOT PEPPER |
Directions
1. Combine the egg and cornstarch to make a batter. Dip the shrimp into the batter. Heat the oil and add shrimp one by one; cook until they are golden brown. Drain.
2. Meanwhile add the remaining ingredients to a saute pan. Add shrimp and swirl in pan until hot. Serve immediately. By adding the sherry and sugar, we change the traditionally hot taste of this dish.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini