Stir-fried shrimp w/deep-fried bean curd
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shrimp |
| 1 | tablespoon | Sherry |
| 3 | Or | |
| 4 | Bean curd cakes | |
| 1 | Scallion stalk | |
| 1 | Clove garlic | |
| Oil for deep-frying | ||
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Soy sauce |
| ½ | teaspoon | Sugar |
Directions
1. Shell and devein shrimp. Sprinkle with sherrt and let stand 10 to 15 minutes, turning occasionally.
2. Cut bean curd in 1-inch cubes. Cut scallion in ½-inch sections. Crush garlic. Meanwhile heat oil.
3. Add bean curd cubes to oil, several at a time, and deep-fry until golden. Drain on paper toweling.
4. Heat remaining oil. Add salt, then garlic and scallions; stir-fry a few times. Add shrimp and stir-fry until pinkish.
5. Quickly stir in soy sauce and sugar to blend; then cook, covered, 1 to 2 minutes over medium heat.
6. Return bean curd, stirring gently, only to heat through. Serve at once.
VARIATIONS:
1. For the bean curd, substitute 4 slices slightly stale white bread.
(Remove crusts, cut in cubes, then deep-fry until golden.) 2. In step 5, omit the soy sauce. Add 3 tablespoons catsup and a pinch of salt with the sugar. Stir-fry with the shrimp 2 minutes; then pick up step 6.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .