Stir-fried shrimp in shells #2

6 Servings

Ingredients

Quantity Ingredient
1 pounds Shrimp
1 Scallion stalk
1 Clove garlic
2 slices Fresh ginger root
2 tablespoons Catsup
2 tablespoons Sherry
2 tablespoons Water
1 tablespoon Cornstarch
1 teaspoon Sugar
1 dash Pepper
3 tablespoons Water
2 tablespoons Oil
½ teaspoon Salt
1 tablespoon Oil

Directions

1. Wash shrimp. Remove legs, leaving shells intact; then devein (see "Information: Other Seafood"). (If large, cut each shrimp, shell and all, in 2 or 3 pieces.) Cut scallion in ½-inch sections. Crush garlic; mince ginger root.

2. In one cup, combine catsup, sherry and water. In a second cup, blend cornstarch, sugar, pepper and remaining cold water to a paste.

3. Heat oil. Add salt, then garlic; stir-fry to brown lightly. Add shrimp and stir-fry until pink (2 to 3 minutes). Remove from pan.

4. Heat remaining oil. Add ginger root and scallion; stir-fry a few times.

Stir in catsup-sherry mixture and heat quickly.

5. Return shrimp and stir in only to reheat. Then stir in cornstarch paste to thicken and serve at once.

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

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