Side Pannel
Kung-Pao Shrimp W/peanuts
Ingredients List
- 3/4 lb Medium-size shrimp
- 1 tb Soy sauce
- 1 ts Sherry
- 1 1/2 tb Cornstarch
- Peanut oil for deep-frying
- 6 Dried red peppers
- 1/2 c Peanuts
Directions
SEASONING SAUCE
1 tb Sherry
1 tb Soy sauce
1/2 c Chopped green onion
2 ts Sugar
1/2 ts Sesame oil
1 ts Cornstarch
1 1/2 tb Water
Shell, devein, and thoroughly rinse the shrimp. Combine the soy sauce,
sherry, and cornstarch with 1-1/2 tbs. water. Marinate the shrimp 20
minutes in the mixture. Heat the oil to almost smoking in a wok over high
heat. Deep-fry the shrimp 1 minute and remove with a slotted spoon. Remove
the oil from the wok. Heat 2 tbs. oil in the wok. Add the hot peppers and
stir-fry about 1 minute. Add the shrimp and Seasoning Sauce and stir gently
until the sauce is thickened. Add the peanuts; mix well and remove to a
serving platter. SEASONING SAUCE: Combine all ingredients.
MANDARIN DELIGHT
NORTH 7TH STREET, PHOENIX.
WINE: WAN FU.
1 tb Sherry
1 tb Soy sauce
1/2 c Chopped green onion
2 ts Sugar
1/2 ts Sesame oil
1 ts Cornstarch
1 1/2 tb Water
Shell, devein, and thoroughly rinse the shrimp. Combine the soy sauce,
sherry, and cornstarch with 1-1/2 tbs. water. Marinate the shrimp 20
minutes in the mixture. Heat the oil to almost smoking in a wok over high
heat. Deep-fry the shrimp 1 minute and remove with a slotted spoon. Remove
the oil from the wok. Heat 2 tbs. oil in the wok. Add the hot peppers and
stir-fry about 1 minute. Add the shrimp and Seasoning Sauce and stir gently
until the sauce is thickened. Add the peanuts; mix well and remove to a
serving platter. SEASONING SAUCE: Combine all ingredients.
MANDARIN DELIGHT
NORTH 7TH STREET, PHOENIX.
WINE: WAN FU.
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