Marinated shrimp w/eggs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp |
| ½ | teaspoon | Ginger root |
| ½ | teaspoon | Scallion |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Sherry |
| 2 | teaspoons | Soy sauce |
| ½ | teaspoon | Ginger root |
| ½ | teaspoon | Scallion |
| 1 | teaspoon | Vinegar |
| 2 | tablespoons | Stock |
| 2 | teaspoons | Soy sauce |
| Flour | ||
| 3 | Or | |
| 4 | Eggs | |
| 2 | tablespoons | Oil |
| ½ | Head lettuce | |
Directions
1. Shell and devein shrimp.
2. Mince ginger root and scallion; then combine with salt, sherry and soy sauce. Add to shrimp and toss. Let stand 15 minutes, turning occasionally.
3. Mince remaining ginger root and scallion. Then combine with vinegar, stock and remaining soy sauce.
4. Drain shrimp, discarding marinade; sprinkle lightly with flour. Beat eggs; then add sllrimp and toss gently to coat.
5. Heat oil. Add coated shrimp and stir in. Add soy-vinegar mixture and cook over low heat, stirring occasionally, until shrimp turn pink (about 5 minutes).
6. Shred lettuce and arrange on a serving platter. Top with shrimp mixture and serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .