Recipe By : Catering Site
Serving Size : 1 Preparation Time :0:00
Categories : To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon ginger
1 tablespoon garlic
1 tablespoon green onions
1 green hot pepper
3 cups chicken stock
1 cup soy sauce
2 teaspoons sesame oil
2 teaspoons cornstarch -- up to 3
2 teaspoons water
1 cup peanut oil
2 pounds shrimp
1/2 cup flour
1 bell pepper -- chopped
1 red pepper -- chopped
1 tablespoon white wine -- up to 2
1 medium onion -- chopped
Grind ginger, garlic, green onions and green hot pepper to a paste. Set
aside. Reduce the chicken stock and soy sauce to 2 cups. This will take
10--15 minutes. Season with white pepper and add sesame oil. Thicken with
cornstarch that has been dissolved with water. Heat the peanut oil until it's
very hot. Then add the shrimp that have been lightly dusted in flour. Give
shrimp 2--3 minutes in the hot oil and add vegetables for another minute.
Don't over-cook. The vegetables are mostly for color, and it's not necessary
to use all the vegetables unless you want to. Drain the oil by holding a lid
over the shrimp and vegetables. Add the paste until lightly browned. Finish
with a splash or two of white wine.
