Kung-pao shrimp w/peanuts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Medium-size shrimp |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Sherry |
| 1½ | tablespoon | Cornstarch |
| Peanut oil for deep-frying | ||
| 6 | Dried red peppers | |
| ½ | cup | Peanuts |
| 1 | tablespoon | Sherry |
| 1 | tablespoon | Soy sauce |
| ½ | cup | Chopped green onion |
| 2 | teaspoons | Sugar |
| ½ | teaspoon | Sesame oil |
| 1 | teaspoon | Cornstarch |
| 1½ | tablespoon | Water |
Directions
SEASONING SAUCE
Shell, devein, and thoroughly rinse the shrimp. Combine the soy sauce, sherry, and cornstarch with 1-½ tbs. water. Marinate the shrimp 20 minutes in the mixture. Heat the oil to almost smoking in a wok over high heat. Deep-fry the shrimp 1 minute and remove with a slotted spoon. Remove the oil from the wok. Heat 2 tbs. oil in the wok. Add the hot peppers and stir-fry about 1 minute. Add the shrimp and Seasoning Sauce and stir gently until the sauce is thickened. Add the peanuts; mix well and remove to a serving platter. SEASONING SAUCE: Combine all ingredients.
MANDARIN DELIGHT
NORTH 7TH STREET, PHOENIX.
WINE: WAN FU.
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .