Deep-fried shrimp in shells w/o batter

6 Servings

Ingredients

Quantity Ingredient
1 pounds Shrimp
Oil for deep-frying
1 slice Fresh ginger root
1 Scallion stalk
4 tablespoons Soy sauce
2 tablespoons Sherry
1 teaspoon Sugar

Directions

1. Wash shrimp. Remove legs, leaving shells intact, then devein (see "Information: Other Seafood"). Dry well with paper toweling.

2. Heat oil. Add shrimp, then reduce heat to medium. Deep-fry until bright pink and drain on paper toweling. Transfer shrimp to a shallow bowl.

3. Mince ginger root and scallion; then combine with soy sauce, sherry and sugar. Pour mixture over shrimp, tossing well to coat.

4. Refrigerate, covered, 30 minutes to 1 hour and serve. (If refrigerated for a longer period, the shrimp will discolor and darken.) NOTE: If the heat of the oil is not reduced right after the shrimp are added, then will burn on the outside and be raw inside.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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