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| Fried Diced Shrimp |
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| Materials: |
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| 1/2 LB. of shrimp |
1/2 LB. of asparagus |
| 1/2 C. of pine nuts |
1/4 egg white |
| 1 t. of minced garlic |
1 t. of minced ginger |
| 1/4 t. of salt |
1/4 t. of MSG |
| 1 t. of wine |
2 Chinese fried cruller |
| 1/2 t. of corn starch |
3 C. of fried oil |
| Dash of pepper |
24 lettuce leaves |
| 1/2 t. of sesame oil |
3 T. of oil |
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| Procedures: |
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- Clean and devein the shrimps, add some ice and salt, rub
carefully for about 3 minutes, then dry and dice them. Marinate
with corn starch and egg white, let it sit for 30 minutes.
Clean and dice the asparagus, cut the Chinese fried cruller
into small pieces.
- Heat the wok, then add the fried oil. Fry diced shrimps
until half cooked and remove them, then drain. Heat the
wok again, add 3 T. of oil, fry garlic and ginger until
fragrant; then add asparagus, shrimp; season with salt,
MSG, pepper, sesame oil, and wine. Mix well and serve. Use
lettuce to wrap the shrimp and Chinese fried cruller pieces.
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