Kung ming shrimp
Yield: 4 Servings
Ingredients:
- 1 1/2 lb Shrimp peeled deveined
- 1 tb Oil sesame
- 2 Egg white
- 1/4 c Cornstarch
- 1 pk Noodles rice
- 1/4 c Oil peanut
- 2 oz Mushrooms
Instructions:
straw Salt (to taste) Pepper white (to taste) 1/4 c Onions green minced 1 ts Garlic minced 1 ts Ginger minced 3 tb Wine rice OR 3 tb Sherry 1/4 c Stock chicken 1 ts Sugar Oil for deep frying Work the shrimp with sesame oil unbeaten egg white and half of the cornstarch. Let stand for 30 minutes or longer. Heat the deep-frying oil almost to smoking and add rice noodles. When they puff remove and drain. Heat peanut oil in a wok and stir-fry the shrimp briefly. Add mushrooms. Cook and toss then season to taste with salt and white pepper. Add beaten egg white toss and remove shrimp and mushrooms. Add green onions ginger garlic wine stock sugar and remaining cornstarch. Toss and cook for 30 seconds. Add shrimp and mushrooms and heat through. Serve on noodles. Source: Great Chefs of New Orleans Tele-record Productions : Box 71112 New Orleans Louisiana - 1983 : Chefs The Wong Brothers Trey Yuen Restaurant New Orleans
