Stir-fried curried shrimp
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp |
| 1 | Onion | |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Water |
| ½ | teaspoon | Sugar |
| 1 | dash | Pepper (up to) |
| 3 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Sherry (up to) |
| 3 | tablespoons | Curry powder |
| ½ | cup | Stock |
Directions
1. Shell and devein shrimp. Cut onion in half; then slice thin.
2. Blend cornstarch, water, sugar and pepper to a paste.
3. Heat oil. Add salt, then shrimp, and stir-fry 1 minute. Sprinkle shrimp with sherry; stir-fry until pinkish (about 1 minute more), then remove.
Clean and dry the pan.
4. Add curry powder; stir in ½ minute over low heat. Add onion and stir-fry until curry smells pungent (about 1 minute more).
5. Return shrimp. Stir in stock and heat quickly. Then cook, stirring, until onion softens.
6. Stir in cornstarch paste to thicken and serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .