Side Pannel
Stir-Fried Shrimp Balls and Tomatoes
Stir-Fried Shrimp Balls and Tomatoes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 2 Dried black mushrooms
- 1 lb Shrimp
- 1/2 Clove garlic
- 2 ts Cornstarch
- 1/2 ts Sugar
- 1 tb Soy sauce
- 1/2 ts Salt
- 1 Egg
- 4 -(up to)
- 6 c Water
- 2 lg Tomatoes
- 1 Green pepper
- 2 Celery stalks
- 4 Scallion stalks
- 1 Clove garlic
- 1 tb Cornstarch
- 1 ts Soy sauce
- 1/2 ts Sugar
- 1/4 c Mushroom liquid
- 3 tb Oil
- 1/2 ts Salt
Directions
1. Soak dried mushrooms; reserve soaking liquid.
2. Shell and devein shrimp. Mince shrimp and garlic; then combine with
cornstarch, sugar, soy sauce and salt. Beat egg; then blend in well. Form
into walnut-size balls.
3. Bring water to a boil. Carefully drop in shrimp balls, a few at a time,
and cook gently until they float (3 to 4 minutes). Drain, discarding
liquid.
4. Meanwhile peel tomatoes and chop to a pulp. Dice pepper in 1-inch
squares. Cut celery stalks and scallions in 1-inch sections. Crush
remaining garlic. Slice soaked mushrooms.
5. Blend remaining cornstarch, soy sauce and sugar to a paste with the
mushroom-soaking liquid.
6. Heat oil. Add remaining salt and garlic; stir-fry to brown lightly. Add
green pepper, celery and mushrooms, and stir-fry a few times. Then cook,
covered, 2 minutes over medium heat.
7. Add scallions and stir-fly until translucent (1 to 2 minutes more).
8. Add shrimp balls and tomato pulp; stir in to heat through.
9. Then stir in cornstarch mixture to thicken and serve at once.
2. Shell and devein shrimp. Mince shrimp and garlic; then combine with
cornstarch, sugar, soy sauce and salt. Beat egg; then blend in well. Form
into walnut-size balls.
3. Bring water to a boil. Carefully drop in shrimp balls, a few at a time,
and cook gently until they float (3 to 4 minutes). Drain, discarding
liquid.
4. Meanwhile peel tomatoes and chop to a pulp. Dice pepper in 1-inch
squares. Cut celery stalks and scallions in 1-inch sections. Crush
remaining garlic. Slice soaked mushrooms.
5. Blend remaining cornstarch, soy sauce and sugar to a paste with the
mushroom-soaking liquid.
6. Heat oil. Add remaining salt and garlic; stir-fry to brown lightly. Add
green pepper, celery and mushrooms, and stir-fry a few times. Then cook,
covered, 2 minutes over medium heat.
7. Add scallions and stir-fly until translucent (1 to 2 minutes more).
8. Add shrimp balls and tomato pulp; stir in to heat through.
9. Then stir in cornstarch mixture to thicken and serve at once.
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