Stir-fried curried shrimp

Yield: 6 Servings

Measure Ingredient
1 pounds Shrimp
1 \N 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

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, .

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