Recipe - Kung-Pao Shrimp Wpeanuts

Three fourths pound Mediumsize shrimp
1 tablespoon Soy sauce
1 teaspoon Sherry
1 One half tablespoon Cornstarch
Peanut oil for deepfrying
6 Dried red peppers
One half cup Peanuts

SEASONING SAUCE
1 tablespoon Sherry
1 tablespoon Soy sauce
One half cup Chopped green onion
2 teaspoon Sugar
One half teaspoon Sesame oil
1 teaspoon Cornstarch
1 One half tablespoon Water

Shell, devein, and thoroughly rinse the shrimp. Combine the soy sauce,
sherry, and cornstarch with 1One half tbs. water. Marinate the shrimp 20
minutes in the mixture. Heat the oil to almost smoking in a wok over high
heat. Deepfry the shrimp 1 minute and remove with a slotted spoon. Remove
the oil from the wok. Heat 2 tbs. oil in the wok. Add the hot peppers and
stirfry about 1 minute. Add the shrimp and Seasoning Sauce and stir gently
until the sauce is thickened. Add the peanuts; mix well and remove to a
serving platter. SEASONING SAUCE: Combine all ingredients.

MANDARIN DELIGHT

NORTH 7TH STREET, PHOENIX.

WINE: WAN FU.

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