Title: Uncle Tai's Shrimp
Categories: Seafood
Yield: 6 Servings

10 Giant shrimp
4 1/2 tb Dry sherry
2 Egg whites
4 c Plus
1 1/2 tb Peanut oil
1/2 ts Salt
2 1/2 tb Cornstarch
2 Scallions; white part only,
-trimmed and shredded
5 sl Fresh ginger; thin, shredded
2 tb Water
2 tb Soy sauce
2 1/2 tb White vinegar
2 tb Sugar
1/2 ts Sesame oil
1/3 c Chicken broth
1/2 c Loosely packed cilantro

Peel shrimp, split in half and rinse to devein. Pat dry. Place shrimp in
bowl and add 1-1/2 tbs. sherry, egg whites and 1-1/2 tbs. oil. Stir until
whites become bubbly. Add half the salt and 1-1/2 tbs. cornstarch. Stir to
blend. Prepare scallions and ginger and set aside. Combine remaining 3 tbs.
sherry, remaining tbs. cornstarch blended with water, soy sauce, vinegar,
sugar, remaining salt, sesame oil and broth. Heat remaining 4 cups oil in a
wok or skillet and add shrimp, one at a time. Cook about 1 minute, then
scoop out, leaving the oil in the wok continuously heating. Return shrimp
to oil and cook about 30 seconds. Drain wok completely. Return about 1 tbs.
oil to wok & add scallions & ginger, stirring constandly. Cook about 5 sec.
Add shrimp & vinegar mixture. Toss & stir-fry until hot & shrimp is coated
evenly. Garnish w/cilantro.

UNCLE TAI'S

SOUTH POST OAK, HOUSTON

WINE: WAN-FU

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.