Recipe - Lovers Prawns

Three fourths pound Medium Shrimp, peeled and
deveined
2 teaspoon Cornstarch
1 teaspoon Sesame oil
One fourth teaspoon Salt
1 pn White Pepper
3 tablespoon Ketchup
2 teaspoon Rice vinegar OR lemon juice
One half To 1 t Oriental chili paste
or sauce
1 cup Broccoli flowerets
1 tablespoon Salad oil
1 teaspoon Minced or pressed garlic
1 tablespoon Shao Hsing wine or dry
sherry
1 pn White pepper

Rinse shrimp briefly; pat dry. In a small bowl, combine cornstarch, sesame
oil, salt and a pinch of white pepper. Add shrimp and stir to coat. Cover
and marinate in refrigerator for 30 minutes.

In a small bowl, mix together ketchup, rice vinegar and chili paste. Set
aside.

In a mediumsize saucepan, bring 2 inches of water to a boil. Add broccoli
and simmer until crisp tender, about 1 One half minutes. Drain broccoli, rinse
under cold water until cool then drain again. Arrange broccoli in center of
serving platter; set aside.

Place a wok or 1012 inch frying pan over high heat. When wok is hot, add
oil and swirl to coat the surface. Add garlic and shrimp and stirfry until
shrimp turn pink, about 2 minutes. Remove half the shrimp from wok; set
aside. To remaining shrimp in wok, add wine and a pinch of white pepper.
Stir shrimp to coat completely then place shrimp on one side of platter.

Return reserved shrimp to wok. Add chili sauce and stir to coat shrimp and
heat through, about 1 minute. Spoon shrimp and sauce onto other side of
serving platter. Makes 4 appetizer servings.

Per serving: 165 Calories, 18 g Protein, 8 g Carbohydrates, 1 g Saturated
Fat, 1 g Monounsaturated Fat, 3 g Polyunsaturated Fat, .3 g Omega3 Fat,
129 mg Cholesterol, 406 mg Sodium.

Variation: Scallops

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93

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