Thai braised shrimp
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | pounds | Shrimp; peeled and deveined |
| 4 | tablespoons | Onion; chopped |
| 2 | teaspoons | Garlic; minced |
| 2 | teaspoons | Fresh ginger; minced |
| ¼ | teaspoon | White pepper |
| 6 | tablespoons | Catsup |
| 5 | tablespoons | Soy sauce |
| 4 | tablespoons | Dry sherry |
| 4 | teaspoons | Brown sugar |
| 4 | teaspoons | Cornstarch |
| 4 | tablespoons | Water |
| 1 | teaspoon | Sesame oil; chopped |
| 2 | Whole green onion; chopped | |
Directions
SAUCE
1. Set wok over high heat for 1 minute. Add oil and coat sides of pan. Add shrimp and cook until pink about 1 minute. Remove shrimp and set aside.
2. Add next 4 ingredients to wok stir and cook until fragrant about 20 seconds. Add sauce ingredients, stir and cook until sauce thickens, about 1 minute.
3. Return shrimp and stir to blend. Serve over steamed rice.
Recipe by: Great Thai Cooking
Posted to TNT Recipes Digest by Kj375<Kj375@...> on Apr 5, 1998