Title: KUNG MING SHRIMP
Categories: Fish, Chinese
Yield: 4 servings
1 1/2 lb Shrimp, peeled, deveined
1 tb Oil, sesame
2 Egg white
1/4 c Cornstarch
1 pk Noodles, rice
1/4 c Oil, peanut
2 oz Mushrooms, straw
Salt (to taste)
Pepper, white (to taste)
1/4 c Onions, green, minced
1 ts Garlic, minced
1 ts Ginger, minced
3 tb Wine, rice OR
3 tb Sherry
1/4 c Stock, chicken
1 ts Sugar
Oil, for deep frying
Work the shrimp with sesame oil, unbeaten egg
white and half of the cornstarch. Let stand for 30
minutes or longer.
Heat the deep-frying oil almost to smoking and
add rice noodles. When they puff, remove and drain.
Heat peanut oil in a wok and stir-fry the shrimp
briefly.
Add mushrooms. Cook and toss, then season to
taste with salt and white pepper.
Add beaten egg white, toss and remove shrimp and
mushrooms.
Add green onions, ginger, garlic, wine, stock,
sugar and remaining cornstarch. Toss and cook for 30
seconds.
Add shrimp and mushrooms and heat through.
Serve on noodles.
Source: Great Chefs of New Orleans, Tele-record Productions - 1983
: www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
: Chefs The Wong Brothers, Trey Yuen
Restaurant, New Orleans
