Recipe - Teriyaki Shrimp

1 tablespoon Grated fresh ginger
2 Cloves garlic minced
2 Green onions chopped
One fourth cup Soy sauce
2 tablespoon Honey
1 tablespoon Rice wine vinegar
One half tablespoon Asian sesame oil
1 pound (about 24) shrimp shelled
And deveined
1 tablespoon Vegetable oil
One half teaspoon Cornstarch
1 tablespoon Water
2 tablespoon Sesame seed, toasted for
Garnish
Steamed rice for
Accompaniment

1. In a large bowl, stir together ginger, garlic, onions, soy sauce, honey,
vinegar, and sesame oil. Reserve half of this marinade in another bowl.
Place shrimp in first bowl and toss with marinade. Marinate 30 minutes to 4
hours in refrigerator.

2. In a wok or large skillet over mediumhigh heat, warm vegetable oil.
Saute shrimp on one side until bright pink (2 to 3 minutes). Toss and cook
second side until done (about 2 minutes). Remove to a dish and reserve.

3. Combine cornstarch and the water in a small bowl. Pour reserved marinade
into skillet, bring to a boil over mediumhigh heat, and stir in cornstarch
mixture. Stir until sauce thickens (about 1 minute). Add shrimp, stirring
to coat with sauce.

4. To serve, place shrimp on a serving dish, sprinkle with toasted sesame
seed, and accompany with steamed rice.

Recipe By : the California Culinary Academy

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 0800

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip