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, .