Recipe - Kung Ming Shrimp

1 One half pound Shrimp, peeled, deveined
1 tablespoon Oil, sesame
2 Egg white
One fourth cup Cornstarch
1 pack Noodles, rice
One fourth cup Oil, peanut
2 ounce Mushrooms, straw
Salt (to taste)
Pepper, white (to taste)
One fourth cup Onions, green, minced
1 teaspoon Garlic, minced
1 teaspoon Ginger, minced
3 tablespoon Wine, rice OR
3 tablespoon Sherry
One fourth cup Stock, chicken
1 teaspoon 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 deepfrying oil almost to smoking and add rice noodles. When
they puff, remove and drain.

Heat peanut oil in a wok and stirfry 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, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini