Shrimp with ginger sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg white; beaten | |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Water |
| ½ | pounds | Shrimp; shelled, cleaned and cut in half; lengthwise |
| 1 | teaspoon | Soy sauce |
| ½ | teaspoon | Ground ginger |
| 1 | teaspoon | Sugar |
| ¼ | cup | Ketchup |
| 1 | pinch | Salt |
| 2 | cups | Vegetable oil |
| 1 | Bell pepper; diced 1-1/2\" | |
| ½ | medium | Sized carrot; peeled and thinly sliced (up to) |
| 1 | teaspoon | Crushed red pepper flakes |
| ½ | teaspoon | Sesame oil |
| Steamed rice (see recipe) | ||
Directions
Combine egg white, cornstarch and water. Mix with shrimp. Separtely combine soy sauce, ginger, sugar, ketchup, and salt. In a wok, heat oil until smoking. Add shrimp mixture, bell pepper and carrot and quickly stir the mixture through the hot oil for 15 seconds. Immediately pour the contents of the wok through a strainer set over a heat-proof bowl. (You will be draining all the oil from the food into the bowl.) Return 2 tsp.
oil to the wok. Add the shrimp and soy sauce mixtures and stir-fry for 30 seconds. Sprinkle with pepper flakes and stir-fry 30 seconds. Add sesame oil and serve immeditely.
DRAGON PALACE
SOUTH SYRACUSE, DENVER
WINE:WAN FU; SERVE WITH RICE
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .