Title: Dry-Fried Shrimp with Tomato Sauce
Categories: Fish Chinese Sauce
Yield: 3 Servings

20		Fresh jumbo shrimp
2	tb	Rice wine
1 1/2	ts	White vinegar
1/2	c	Catsup
1/2	ts	Salt
2	ts	Sugar
1/3	c	Homemade chicken stock
1/4	c	Vegetable oil
1	ts	Grated fresh ginger
1	lg	Garlic clove; minced
1/2	c	Green onion; chopped
1 1/4	c	Onion; sliced about 1/4-inch thick
1/4	ts	Cayenne; or to taste)

Prepare shrimp by using a scissors into the tail end of the back of the shrimp and snip only the shell along the length of the back up to to the head. With a sharp paring knife, slice lightly through the length of the back flesh exposing the black vein. Pull it out, then wash the shrimp and dry them with paper towels. Let them air-dry for 15 minutes to prevent splattering when frying.

Combine rice wine, white vinegar, catsup, salt, sugar and stock. Heat a wok over high heat. When very hot, add 3 tablespoons of the oil. When it almost begins to smoke, add ginger and garlic, and then the shrimp. Stir-fry, using a spatula to turn over and press down the shrimp. After about 2 minutes, add green onion and the seasoning mixture.

Turn the heat down, add the onion and simmer slowly until most of the liquid is gone. Stir to keep from scorching. Add cayenne and the remaining oil and stir a few minutes. Serves 3-4. Source: The People's Republic of China Cookbook.

Notes: This dish of shrimp is cooked in their shells. The shells help to keep the natural juices in and the meat becomes succulent.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com From: David Etheridge

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