Deep-Fried Shrimp and Peas

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Deep-Fried Shrimp and Peas Ingredients

1 lb Deep-fried shrimp	1 ds Pepper
1/2 lb Peas	2 ts Cornstarch
1 tb Sherry	3 tb Water
2 ts Soy sauce	2 tb Oil
1/2 ts Salt

Instructions for Deep-Fried Shrimp and Peas

1. Deep-fry shrimp as in "Basic Deep-fried Shrimp". 2. Shell and parboil peas. 3. In one cup, combine sherry, soy sauce, salt and pepper. In another cup, blend cornstarch and cold water to a paste. 4. Heat remaining oil. Add deep-fried shrimp and parboiled peas; stir-fry briefly to heat through. Add sherry-soy mixture and bring to a boil over high heat, stirring constantly. 5. Stir in cornstarch paste to thicken, and serve at once. VARIATIONS: 1. For the peas, substitute the following (diced, and in any combination): smoked ham, water chestnuts, bamboo shoots, or snow peas. 2. Instead of coating shrimp with batter, as in "Basic Deep-fried Shrimp", dredge in a mixture of 1 tablespoon cornstarch and 1 teaspoon salt. Deep-fry until pinkish and drain on paper toweling. Omit steps 3 and 5. In step 4, add with the shrimp and peas 2 teaspoons sherry and stir-fry 2 minutes. Then serve at once. From , ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ShrimpCuisine: Uncategorized

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