Recipe - Red Shrimp And White Shrimp

2 tablespoon Plus
2 teaspoon Cornstarch
2 Egg whites
One half pound Small cocktail shrimp
One half cup Cooking oil
1 pound Large fresh shrimp; peeled &
deveined
2 tablespoon Sherry
1/3 cup Chicken stock
Salt and pepper to taste

Mix together 2 tbs. cornstarch and the egg whites. Add the baby shrimp and
stir to coat well; marinate 5 minutes. Heat a wok or skillet and add the
cooking oil. When th oil is hot, fry the large shrimp for 2 minutes,
stirring constantly and remove the shrimp to a serving platter with a
slotted spoon. Immediately add the coated baby shrimp to the wok and stir
quickly. Add the sherry, stir quickly until heated. Add the chicken stock
and season to taste with salt and pepper. Dissolve the remaining cornstarch
in 1 tbs. cool water and stir into the wok mixture to form a thick sauce.
Empty the contents of the wok onto the serving platter beside the large
shrimp. Serve while hot.

PLUM BLOSSOM

STEMMONS FREEWAY NORTH, DALLAS

WINE: WANG FU

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