Ingredients Jump to Instructions ↓

  1. 1 pound tiger prawn

  2. 1/4 cup fresh lemon juice

  3. 1 egg white

  4. 1 teaspoon cornstarch

  5. 2 cups peanut oil

  6. 1/2 cup bamboo shoots

  7. 1 cup onion

  8. 1/2 teaspoon fresh ginger root

  9. 1/2 cup chicken stock

  10. 1 cup green bell pepper

  11. 2 teaspoons hot curry powder

  12. 1 teaspoon sugar

  13. 2 teaspoons soy sauce

  14. 8 ounces petite pea 2 teaspoons rice wine

Instructions Jump to Ingredients ↑

  1. Preparation : combine shrimp and lemon juice-toss to mix well stir together egg white and cornstarch add shrimp and stir to coat evenly heat oil to 375 degrees add shrimp and fry for 2-3 minutes, until golden remove with a slotted spoon drain on a cooling rack and blot with paper towels heat 2 tablespoons oil in another wok, over a moderate flame add bamboo shoots and onions stir-fry for 1 minute add ginger and stir-fry for 30 seconds add chicken broth, bell peppers, curry powder, sugar, and soy sauce heat and stir for 5 minutes fold in peas and shrimp heat wine or sherry in a saucepan pour over shrimp, stir once arrange onto a serving platter garnish as desired serve hot, with rice


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