What do you need...
Marinade for shrimp:- 1 1/2 tsp. sherry
- 1/2 tsp. salt
- 1/2 tsp. grated ginger
- 1 1/2 tsp. cornstarch
- 1 tsp. water
Seasoning:- 1 Tb. chicken broth
- 3 Tb. water
- 1/2 tsp. cornstarch
- 3 Tb. oyster sauce (very important)
- 1 Tb. hoisin sauce
also needed:- 1/2 cup vegetable oil
- 1 clove garlic, pressed or minced
- 1/4 tsp. salt
- 1/2 lb. snow peas
Shell and devein prawns. Rinse and pat dry with a paper towel. Combine marinade in medium bowl. Add prawns and mix well. Let stand 30 mins. Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Add prawns and stir fry until pink. Remove from wok, and place on plate. Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoning sauce and stir slightly until think and bubbly. Add cooked prawns. Stir
to coat everything with sauce. Serve hot with cooked rice.
Get ready with these...
- 12 fresh uncooked large shrimp
- 1 egg
- 2 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- Pinch pepper
- 3 slices sandwich bread
- 1 hard−cooked egg yolk
- 1 slice cooked ham (about 1 ounce)
- 1 green onion
- 2 cups vegetable oil
1. Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Gently press shrimp with fingers to flatten.
2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended. Add shrimp to egg mixture and toss until shrimp are completely coated.
3. Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press shrimp to adhere to bread. Brush or rub small amount of egg mixture over each shrimp.
4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion. Place one piece each of egg yolk and ham a scant 1/4 teaspoon chopped onion on each shrimp.
5. Heat oil in wok over medium−high heat until it reaches 375F. Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden, 1 to 2 minutes on each side. Drain on absorbent paper.
