Recipe - Stir-Fried Curried Shrimp

1 pound Shrimp
1 Onion
2 teaspoon Cornstarch
2 tablespoon Water
One half teaspoon Sugar
1 ds Pepper
2 (up to)
3 tablespoon Oil
One half teaspoon Salt
2 teaspoon Sherry
2 (up to)
3 tablespoon Curry powder
One half cup Stock

1. Shell and devein shrimp. Cut onion in half; then slice thin.

2. Blend cornstarch, water, sugar and pepper to a paste.

3. Heat oil. Add salt, then shrimp, and stirfry 1 minute. Sprinkle shrimp
with sherry; stirfry until pinkish (about 1 minute more), then remove.
Clean and dry the pan.

4. Add curry powder; stir in One half minute over low heat. Add onion and
stirfry until curry smells pungent (about 1 minute more).

5. Return shrimp. Stir in stock and heat quickly. Then cook, stirring,
until onion softens.

6. Stir in cornstarch paste to thicken and serve at once.

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