Uncle tai's shrimp

Yield: 6 Servings

Measure Ingredient
10 Giant shrimp
4½ tablespoon Dry sherry
2 Egg whites
4 cups Plus
1½ tablespoon Peanut oil
½ teaspoon Salt
2½ tablespoon Cornstarch
2 Scallions; white part only, trimmed and shredded
5 slices Fresh ginger; thin, shredded
2 tablespoons Water
2 tablespoons Soy sauce
2½ tablespoon White vinegar
2 tablespoons Sugar
½ teaspoon Sesame oil
⅓ cup Chicken broth
½ cup Loosely packed cilantro

Peel shrimp, split in half and rinse to devein. Pat dry. Place shrimp in bowl and add 1-½ tbs. sherry, egg whites and 1-½ tbs. oil. Stir until whites become bubbly. Add half the salt and 1-½ tbs. cornstarch. Stir to blend. Prepare scallions and ginger and set aside. Combine remaining 3 tbs.

sherry, remaining tbs. cornstarch blended with water, soy sauce, vinegar, sugar, remaining salt, sesame oil and broth. Heat remaining 4 cups oil in a wok or skillet and add shrimp, one at a time. Cook about 1 minute, then scoop out, leaving the oil in the wok continuously heating. Return shrimp to oil and cook about 30 seconds. Drain wok completely. Return about 1 tbs.

oil to wok & add scallions & ginger, stirring constandly. Cook about 5 sec.

Add shrimp & vinegar mixture. Toss & stir-fry until hot & shrimp is coated evenly. Garnish w/cilantro.

UNCLE TAI'S

SOUTH POST OAK, HOUSTON

WINE: WAN-FU

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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