Recipe - Deep-Fried Shrimp And Peas

1 pound Deepfried shrimp
One half pound Peas
1 tablespoon Sherry
2 teaspoon Soy sauce
One half teaspoon Salt
1 ds Pepper
2 teaspoon Cornstarch
3 tablespoon Water
2 tablespoon Oil

1. Deepfry shrimp as in "Basic Deepfried Shrimp".

2. Shell and parboil peas.

3. In one cup, combine sherry, soy sauce, salt and pepper. In another cup,
blend cornstarch and cold water to a paste.

4. Heat remaining oil. Add deepfried shrimp and parboiled peas; stirfry
briefly to heat through. Add sherrysoy mixture and bring to a boil over
high heat, stirring constantly.

5. Stir in cornstarch paste to thicken, and serve at once. VARIATIONS:

1. For the peas, substitute the following ( minced , and in any combination):
smoked ham, water chestnuts, bamboo shoots, or snow peas.

2. Instead of coating shrimp with batter, as in "Basic Deepfried Shrimp",
dredge in a mixture of 1 tablespoon cornstarch and 1 teaspoon salt.
Deepfry until pinkish and drain on paper toweling. Omit steps 3 and 5. In
step 4, add with the shrimp and peas 2 teaspoons sherry and stirfry 2
minutes. Then serve at once.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.