Hunan shrimp
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | Jumbo shrimp | |
| 4½ | tablespoon | Sherry |
| 2 | Egg whites | |
| 4 | cups | + 1/2 tb peanut oil |
| ½ | teaspoon | Salt |
| 2½ | tablespoon | Cornstarch |
| 2 | tablespoons | Water |
| 2 | tablespoons | Soy sauce |
| 2½ | tablespoon | White vinegar |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Sesame seed oil |
| ⅓ | cup | Chicken stock |
| 2 | Scallions, white parts only | |
| Shredded | ||
| 5 | Very thin sliced fresh | |
| Ginger | ||
| ½ | cup | Loosely packed fresh |
| Coriander | ||
Directions
1) Peel the shrimp and split them in half. Rinse well to remove the dark vein. Pat dry. Place the shrimp in a mixing bowl and add 1½ tb wine, the egg whites and 1 ½ tb oil. Stir in a circular motion until the white become bubbly, then add half the salt and 1 ½ tb cornstarch. Stir to blend.
2) Combine the remaining wine, remaining cornstarch blended with the water, the soy sauce, vinegar, sugar, sesame oil, chicken stock and remaining salt.
3)Heat the remaining 4 c oil in a wok or skillet and add the shrimp, one at a time. Cook about 1 minute, then scoop out, leaving the oil in the wok continuously heating. Return all the shrimp to the oil and cook about 30 seconds. Drain and pour all the oil from the wok.
4) Return 1 tb oil to the wok and add the scallions and ginger. Cook, stirring constantly, about 5 seconds. Add the shrimp and the vinegar mixture. Toss and stir until piping hot. Serve with coriander leaves, if desired.
Submitted By VERNON PHIPPS On 09-13-95