Chinese Style Ginger Shrimp By Dinah Shore 1978 Recipes

CHINESE STYLE GINGER SHRIMP BY DINAH SHORE 1978

Steps:

• Halve the clean deveined shrimp lengthwise.
• Combine the cornstarch and salt in a small bowl, and sprinkle evenly tossing shrimp.
• Add oil to wok and heat to 375 degrees F. Deep fry shrimp for one minutes, and then remove to paper towels to drain.
• Pour off all the oil into a stainless pot, to cool for further use.
• Add 2 tablespoons of the peanut oil back into wok, add both the cooking onion and the green onions, and ginger,and stir fry for one minute over medium high heat.
• Increase heat to high now and add the ketchup, stock and sugar, bring to a boil, stirring all the time.
• Add now the cooked shrimp, chili paste and sherry, stir fry briskly for about thirty seconds only.
• Serve.

CHINESE-STYLE CRISPY SHRIMP WITH SWEET & SOUR SAUCE

Steps:

• RED SWEET AND SOUR SAUCE:.
• Mix all ingredients.
• Have ready for shrimp.
• SHRIMP:.
• Remove shells from shrimp, leaving tails intact.
• If shrimp are frozen do not thaw; peel under running cold water.
• Make a shallow cut lengthwise down back of each shrimp and devein.
• Slit shrimp lengthwise down the back almost in half.
• Mix eggs, the 1 tablespoon cornstarch, the wine, soy sauce and the 1/4 teaspoon salt in glass bowl; stir in shrimp.
• Cover and refrigerate 10 minutes.
• Heat oil(1-1/2 inches) in 3 quart saucepan to 375°F.
• Mix flour, water, the 3 tablespoons cornstarch, 1 tablespoon oil, baking soda and the 1/2 teaspoon salt.
• Stir shrimp into batter until coated.
• Fry 5 or 6 shrimp at a time, turning occasionally, until golden brown, 2-3 minutes; drain.
• Serve hot with sauce.

CHINESE STYLE SHRIMP

Steps:

• Shell and devein shrimps.
• Rinse thoroughly with cold water.
• Drain and pat dry.
• Soak the dried Chinese black mushrooms in hot water for 20 minutes.
• Drain and pat dry.
• Remove and discard stems.
• Cut caps into triangular pieces.
• Set aside.
• Cut straw mushrooms in half and white mushrooms into 4 slices.
• Set aside.
• Cut green onion in 2, separating the white bulb from the green stems.
• Cut green stems into 1 inch pieces and set aside for garnish.
• Cut two 1/8 inch slices of ginger root and set aside with white bulb of green onion.
• In a deep saucepan, heat the oil until it browns a cube of bread in 1 minute.
• Do not let it smoke.
• Add shrimps and fry them until pink and curled.
• Drain and set aside.
• Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 - 20 seconds each.
• Drain and set aside with shrimps.
• In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil.
• Add slices of ginger root and white bulb of green onion.
• Discard any ginger root or onion that turns brown.
• Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce.
• Mix thoroughly and bring sauce to a boil.
• Add shrimps and the 3 kinds of mushrooms and stir until shrimps and mushrooms are well-coated with the sauce.
• Mix corn starch with water.
• Add to the shrimp mixture and cook for 1 minute.
• Add sesame oil and white pepper to taste.
• Spoon onto warm serving platter and sprinkle with green onions.

CHINESE HOT HOT CHICKEN BY DINAH SHORE 1978

Steps:

• Sauce;.
• Combine all the first eight ingredients from the stock to sesame seed oil. Blend and mix all well. Set aside.
• Heat the two cups peanut oil in the wok to 375 degrees F.
• Combine the egg white, cornstarch, and salt well together, add the pieces of chicken and coat evenly. Deep fry in two or three batches until light golden and almost fully cooked. Remove from the wok with slotted strainer to paper towels to drain.
• Add the dry roasted peanuts to oil and stir until a golden brown. Remove with slotted spoon to paper towels.
• Drain all oil now into a stainless pot to cool and use for another use.
• Place two tablespoons oil back into wok, add the dried chili peppers and stir until dark red, but watch so they do not burn.
• Add in the green sliced onion, garlic, and stir fry for 30 seconds.
• Return chicken to pan and cook now one minute over high heat. Add the sauce and stir until glazed and heated thru.
• Quickly toss in peanuts.
• Serve over steamed rice.