Recipe - Chao Ming Hsia Pien

1 pound Prawns or large shrimp;
uncooked
6 Dried Chinese mushrooms
1 cn (15oz) baby sweet corn
1 cup Peanut oil plus
1 tablespoon Peanut or other salad oil
1 Scallion; chopped
One half cup Sliced water chestnuts
One fourth pound Snow peas (Chinese peas)

MARINADE
1 tablespoon Cornstarch
1 teaspoon Salt
1 tablespoon Dry sherry
1 ds White pepper

SEASONING SAUCE
One fourth cup Chicken broth
One fourth cup Mushroom juice (from soaked
mushrooms)
Three fourths teaspoon Salt
1 One fourth teaspoon Cornstarch
1 tablespoon Dry sherry

Shell & devein prawns. Wash & dry w/ paper towels. Slice each prawn into
halves lengthwise Add prawns to Marinade,tossing to coat. Cover, marinate
at least One half hr. in refrigerator. Soak mushrooms in hot water 20 min.
Reserve juice for sauce,discard stems & cut caps in halves. Cut baby sweet
corn in halves lengthwise. Set aside. Heat 1 cup oil in wok or skillet on
high heat. Add prawns; stirfry 15 sec. Remove, drain off oil.(Reserve oil
for stirfrying other seafoods). Heat 1 cup oil in wok or skillet on high
heat. Add scallion, mushrooms,water chestnuts,snow peas & baby sweet corn.
Stirfry 1 min. Stir in Seasoning Sauce. Cook, stirring constantly until
sauce thickens. Add prawns,mix well. Serve immediately. Marinade: Combine
ingredients in mixing bowl & mix well. Seasoning Sauce: Combine ingredients
in a small bowl.

ANNA KAO'S

PITTSBURGH, ASP[NWALL

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.