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Active Time: 15 Minutes
Total Time: 30 Minutes
Yield: Serves 6-8
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| People all over China enjoy jumbo shrimp (king prawns), making them a food for celebrations. The word for shrimp, har, has the same sound as the word for "laughter." Thus the Chinese link the eating of shrimp with happiness. A special shrimp dish is always a feature of Chinese New Year dinners. |
RECIPE INGREDIENTS
| 1 1/2 lb fresh uncooked (green), jumbo shrimp (king prawns), shelled, with tails intact and deveined |
| 4 cups peanut oil, for deep-frying |
| 6 thin slices fresh ginger |
| 2 oz bamboo shoots (available at Chinese stores) |
| 2 scallions (spring onions), cut into 2-inch lengths |
| 4 oz snow peas, topped and tailed |
| 1/4 teaspoon salt |
| 1/2 cup Family Chicken Broth |
| 1 teaspoon cornstarch, dissolved in 1 tablespoon cold water, for thickening |
| 1 tablespoon Shaoxing rice wine (available at Chinese stores) or dry sherry |
| 1 teaspoon sesame oil |
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Other necessary recipes:
Family Chicken Broth
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DIRECTIONS
Wash the shrimp thoroughly under cold running water and pat dry with paper towels.
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In a wok, heat the peanut oil to moderately hot. Add the shrimp and cook for 30 seconds. Drain and transfer to a plate.
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Pour off the oil from the wok; wipe out the wok with paper towels. Add enough oil to coat the wok, and heat to almost smoking. Add the ginger, bamboo shoots and the scallions and stir-fry for 20 seconds. Return the shrimp and add the snow peas and toss over high heat to combine well. Add the salt and the chicken broth and bring to a fast boil. Boil for 1 1/2 minutes. Stir the thickening and cook until smooth. Add the rice wine and the sesame oil. Transfer the contents from the wok to a large serving plate.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6-8
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