<-----googlescript--->

Red Shrimp and White Shrimp



  • Prep Time: N/A
  • Cooking Time: N/A

Red Shrimp and White Shrimp

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Mix together 2 tbs. cornstarch and the egg whites. Add the baby shrimp and
stir to coat well; marinate 5 minutes. Heat a wok or skillet and add the
cooking oil. When th oil is hot, fry the large shrimp for 2 minutes,
stirring constantly and remove the shrimp to a serving platter with a
slotted spoon. Immediately add the coated baby shrimp to the wok and stir
quickly. Add the sherry, stir quickly until heated. Add the chicken stock
and season to taste with salt and pepper. Dissolve the remaining cornstarch
in 1 tbs. cool water and stir into the wok mixture to form a thick sauce.
Empty the contents of the wok onto the serving platter beside the large
shrimp. Serve while hot.

PLUM BLOSSOM

STEMMONS FREEWAY NORTH, DALLAS

WINE: WANG FU

Ingredients:

2 tb Plus
2 ts Cornstarch
2 Egg whites
1/2 lb Small cocktail shrimp
1/2 c Cooking oil
1 lb Large fresh shrimp; peeled &
-deveined
2 tb Sherry
1/3 c Chicken stock
Salt and pepper to taste

Serves:

8 Servings

Flag as inappropriate