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Title: LOVERS PRAWNS
Categories: Chinese, Seafood, Appetizers
Yield: 4 servings
3/4 lb Medium Shrimp, peeled and
-deveined
2 ts Cornstarch
1 ts Sesame oil
1/4 ts Salt
1 pn White Pepper
3 tb Ketchup
2 ts Rice vinegar OR lemon juice
1/2 To 1 t Oriental chili paste
-or sauce
1 c Broccoli flowerets
1 tb Salad oil
1 ts Minced or pressed garlic
1 tb Shao Hsing wine or dry
-sherry
1 pn White pepper
Rinse shrimp briefly; pat dry. In a small bowl,
combine cornstarch, sesame oil, salt and a pinch of
white pepper. Add shrimp and stir to coat. Cover and
marinate in refrigerator for 30 minutes.
In a small bowl, mix together ketchup, rice vinegar
and chili paste. Set aside.
In a medium-size saucepan, bring 2 inches of water to
a boil. Add broccoli and simmer until crisp tender,
about 1 1/2 minutes. Drain broccoli, rinse under cold
water until cool then drain again. Arrange broccoli in
center of serving platter; set aside.
Place a wok or 10-12 inch frying pan over high heat.
When wok is hot, add oil and swirl to coat the
surface. Add garlic and shrimp and stir-fry until
shrimp turn pink, about 2 minutes. Remove half the
shrimp from wok; set aside. To remaining shrimp in
wok, add wine and a pinch of white pepper. Stir shrimp
to coat completely then place shrimp on one side of
platter.
Return reserved shrimp to wok. Add chili sauce and
stir to coat shrimp and heat through, about 1 minute.
Spoon shrimp and sauce onto other side of serving
platter. Makes 4 appetizer servings.
Per serving: 165 Calories, 18 g Protein, 8 g
Carbohydrates, 1 g Saturated Fat, 1 g Monounsaturated
Fat, 3 g Polyunsaturated Fat, .3 g Omega-3 Fat, 129 mg
Cholesterol, 406 mg Sodium.
Variation: Scallops
SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim
Bodle 3/93
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