Imperial Shrimp

This recipe is meant to be cooked with an electric wok. This dish is a gourmet’s delight with lots of zest. You may leave the shrimp shelled or peeled. The shell adds lots of flavor but you may cook as you please.

Ingredients:

1 lb. fresh shrimp, shelled or peeled and deveined

1/2 tsp. salt

1 1/2 tsp. cornstarch

2 cups oil for deep frying

1/4 cup onions, chopped fine

2 scallions, chopped fine

2 tbsp. ginger, chopped fine

1/4 cup tomato catsup

1/4 cup chicken stock

1 tbsp sugar

1 tbsp sherry

2 tbsp. chili paste with garlic

1. Cut shrimp into halves lengthwise.  Add salt and cornstarch. Mix well with hand

2. Heat oil to 400 degrees with wok.  Deep-fry shrimp for 1 minute.  Drain.  Remove.

3. Reheat 2 tbsp. or oil in work to 300 degrees.  Stir-fry onions, scallions, and ginger 1 minute.  Add tomato catsup, stock, and sugar.  Bring to boil.

4. Pour in shrimp.  Add sherry and chili paste with garlic.  Stir-fry briskly 1 minute at 425 degrees.

Serves 4-6

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