"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet & Sour Shrimp Recipe

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This recipe for Sweet & Sour Shrimp, by , is from Family & Friends Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Deetz- Chinese Cookbook by Leeann Chin
Added: Thursday, March 26, 2009


1 pound fresh or frozen raw shrimp
1 egg, slightly beaten
1 T. cornstarch
1 tsp. dry white wine
1/2 tsp. soy sauce
1/4 tsp salt
1 medium carrot
1 small green pepper
2 T. sesame seeds

Vegetable oil
1/2 c. all-purpose flour
1/2 c. water
3 T. cornstarch
1 T. vegetable oil
1/2 tsp salt
1/2 tsp baking soda

1 c. sugar
1 c. chicken broth
3/4 c. white vinegar
1 T vegetable oil
2 tsp. soy sauce
1 clove garlic, finely chopped
1/4 c. cornstarch
1/4 c. cold water
1 can (8 1/4 oz.) pineapple chunks, drained

Peel shrimp. (If shrimp is frozen, do not thaw; peel under running cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out sand vein. Cut shrimp lengthwise into halves. Mix egg, 1 T. cornstarch, the wine, 1/2 tsp. soy sauce and 1/4 tsp. salt; stir in shrimp. Cover and refrigerate 10 minutes. Cut carrot diagonally into thin slices. Place carrot slices in boiling water. Cover and boil 1 minute; drain. Immediately rinse under running cold water; drain.
Cut green pepper into 1 inch pieces. Cook and stir sesame seeds in 8 inch skillet over medium-high heat until light brown about 2 minutes.

Heat vegetable oil (1 1/2 inches) in wok to 350. Mix flour, 1/2 c. water, 3 T. cornstarch, 1 T. vegetable oil, 1/2 tsp. salt and the baking soda. Stir shrimp into batter until well coated. Fry 10 - 12 shrimp halves at a time until light brown, turning occasionally, 2 minutes. Drain on paper towel. Increase oil temperature to 375 . Fry shrimp all at one time until golden brown, about 1 minute. Drain on paper towel . Keep shrimp warm in 300 oven.
Heat sugar, chicken broth, vinegar, 1 T. vegetable oil, 2 tsp. soy sauce and the garlic to boiling in 2 qt. saucepan. Mix 1/4 c. cornstarch and 1/4 c. water; stir into sauce. Cook and stir until thickened, about 10 seconds. Stir in carrot, green pepper and pineapple. Heat to boiling; pour over shrimp. Sprinkle with sesame seeds.

Number Of Servings:
Number Of Servings:
6 servings




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