| China; Deep Fried Shrimp | Foreign Cookery |
|
1 lb. jumbo shrimp, shelled
3/4 cup wine 1/2 tsp. ginger 2 or 3 scallions,chopped 1 egg white cornstarch |
7 or 8 scallions, cut in 3"pieces and slivered
wine sugar salt cornstarch water |
Chow Mei Yu's deep fried shrimp--Dec. 1985
Wash the shrimp in salted water and devein. Marinate shrimp in a mixture of wine, ginger and chopped scallions for 1 to 2 hours,turning often.
Mix the egg white with cornstarch to make a batter.Drain the shrimp and pat dry. heat oil for deep frying. When oil is hot, dip the shrimp into the batter and then deep fry for 1 to 2 minutes or until golden.Set aside on paper towels.
Heat oil in a fry pan. Add the scallions and cook for 1 minute. Mix a little wine,sugar, salt and cornstarch paste. Add shrimp and any cooked garnishes to the fry pan. Heat through; add the thickener and stir to thicken and glaze. Remove from pan and serve at once.
Garnishes:cooked peas or sliced bamboo shoots or green pepper etc.