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Name: Lung Fung Shrimps
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 4 Dried Chinese Mushrooms; 1/2 ts Sugar; 1 tb Cornstarch; 2 Ginger Root Slices; 12 Jumbo Shrimps (an oxymoron); 1 Green Onion; 4 Large White Mushrooms; 4 c Vegetable oil; 1 ts Soya Sauce; 2 tb Oyster Sauce; 1/4 ts Salt; 3 dr Sesame oil; White pepper; 2 tb Water; 1 ts Chinese Cooking Wine; 1 c Chicken Stock; 6 Straw Mushrooms

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INGREDIENTS

4 Dried Chinese Mushrooms
1/2 ts Sugar
1 tb Cornstarch
2 Ginger Root Slices
12 Jumbo Shrimps (an oxymoron)
1 Green Onion
4 Large White Mushrooms
4 c Vegetable oil
1 ts Soya Sauce
2 tb Oyster Sauce
1/4 ts Salt
3 dr Sesame oil
White pepper
2 tb Water
1 ts Chinese Cooking Wine
1 c Chicken Stock
6 Straw Mushrooms

Servings

INSTRUCTIONS

Shell and devein shrimps. Rinse thoroughly with cold water. Drain and pat dry. Soak the dried Chinese black mushrooms in hot water for 20 minutes. Drain and pat dry. Remove and discard stems. Cut caps into triangular pieces. Set aside. Cut straw mushrooms in half and white mushrooms into 4 slices. Set aside. Cut green onion in 2, separating the white bulb from the green stems. Cut green stems into 1 inch pieces and set aside for garnish. Cut two 1/8 inch slices of ginger root and set aside with white bulb of green onion. In a deep saucepan, heat the oil until it browns a cube of bread in 1 minute. Do not let it smoke. Add shrimps and fry them until pink and curled. Drain and set aside. Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 - 20 seconds each. Drain and set aside with shrimps. In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil. Add slices of ginger root and white bulb of green onion. Discard any ginger root or onion that turns brown. Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce. Mix thoroughly and bring sauce to a boil. Add shrimps and the 3 kinds of mushrooms and stir until shrimps and mushrooms are well-coated with the sauce. Mix corn starch with water. Add to the shrimp mixture and cook for 1 minute. Add sesame oil and white pepper to taste. Spoon onto warm serving platter and sprinkle with green onions. Lung Fung is a restaurant in Montreals Chinatown owned by Walter Yuen. The recipe was developed by Susan Yuen, the kitchen director. From The Gazette, 91/02/13.

NOTES

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Lung Fung Shrimps

4 Dried Chinese Mushrooms
1/2 ts Sugar
1 tb Cornstarch
2 Ginger Root Slices
12 Jumbo Shrimps (an oxymoron)
1 Green Onion
4 Large White Mushrooms
4 c Vegetable oil
1 ts Soya Sauce
2 tb Oyster Sauce
1/4 ts Salt
3 dr Sesame oil
 White pepper
2 tb Water
1 ts Chinese Cooking Wine
1 c Chicken Stock
6 Straw Mushrooms

Shell and devein shrimps. Rinse thoroughly with cold water. Drain and pat  dry. Soak the dried Chinese black mushrooms in hot water for 20 minutes.  Drain and pat dry. Remove and discard stems. Cut caps into triangular  pieces. Set aside. Cut straw mushrooms in half and white mushrooms into 4  slices. Set aside. Cut green onion in 2, separating the white bulb from the  green stems. Cut green stems into 1 inch pieces and set aside for garnish.  Cut two 1/8 inch slices of ginger root and set aside with white bulb of  green onion. In a deep saucepan, heat the oil until it browns a cube of  bread in 1 minute. Do not let it smoke. Add shrimps and fry them until pink  and curled. Drain and set aside. Deep fry the 3 kinds of mushrooms, 1 kind  at a time for 15 - 20 seconds each. Drain and set aside with shrimps. In a  wok, over medium high heat, heat 2 tablespoons of the vegetable oil. Add  slices of ginger root and white bulb of green onion. Discard any ginger  root or onion that turns brown. Add chicken stock, cooking wine, salt,  sugar, soya sauce and oyster sauce. Mix thoroughly and bring sauce to a  boil. Add shrimps and the 3 kinds of mushrooms and stir until shrimps and  mushrooms are well-coated with the sauce. Mix corn starch with water. Add  to the shrimp mixture and cook for 1 minute. Add sesame oil and white  pepper to taste. Spoon onto warm serving platter and sprinkle with green  onions. Lung Fung is a restaurant in Montreals Chinatown owned by Walter  Yuen. The recipe was developed by Susan Yuen, the kitchen director. From  The Gazette, 91/02/13.

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Nutrition

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Serving Size: 1 Serving (619g)
Recipe Makes: 2 Servings

Calories: 3054
Calories from Fat: 2991 (98%)

Amt Per Serving		% DV

	Total Fat 332.3g	443 %
	Saturated Fat 25.2g	126 %
	Monounsaturated Fat 209.2g
	Polyunsanturated Fat 93.5g
Cholesterol 7.2mg		2 %
Sodium 982mg		34 %
Potassium 409.1mg		11 %
Total Carbohydrate 22.2g		7 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 20.8g
Protein 7.5g		11 %
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Calories per serving: 3054

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