Yield: 6 Servings
|4½ tablespoon||Dry sherry|
|1½ tablespoon||Peanut oil|
|2||Scallions; white part only, trimmed and shredded|
|5 slices||Fresh ginger; thin, shredded|
|2 tablespoons||Soy sauce|
|2½ tablespoon||White vinegar|
|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.
SOUTH POST OAK, HOUSTON
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .