Stir-fried shrimp in shells #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp |
| 1 | Scallion stalk | |
| 1 | Clove garlic | |
| 2 | slices | Fresh ginger root |
| 2 | tablespoons | Catsup |
| 2 | tablespoons | Sherry |
| 2 | tablespoons | Water |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Sugar |
| 1 | dash | Pepper |
| 3 | tablespoons | Water |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Oil |
Directions
1. Wash shrimp. Remove legs, leaving shells intact; then devein (see "Information: Other Seafood"). (If large, cut each shrimp, shell and all, in 2 or 3 pieces.) Cut scallion in ½-inch sections. Crush garlic; mince ginger root.
2. In one cup, combine catsup, sherry and water. In a second cup, blend cornstarch, sugar, pepper and remaining cold water to a paste.
3. Heat oil. Add salt, then garlic; stir-fry to brown lightly. Add shrimp and stir-fry until pink (2 to 3 minutes). Remove from pan.
4. Heat remaining oil. Add ginger root and scallion; stir-fry a few times.
Stir in catsup-sherry mixture and heat quickly.
5. Return shrimp and stir in only to reheat. Then 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, .