Subj:  Sweet and Sour Shrimp

Note: RANDALLTOO (Applelink Screen Name) of Chicago provided The
Cooking Club with a copy of Cook's Voyage Around the World,
Invertebrate Style, the creation of Valerie G. Connor Jackson,
Division of Invertebrates, Field Museum of Natural History. (Val
is also RANDALLTOO's wife). This recipe is from Val's cookbook,
and is also Val's own recipe.

1/2 C. hot oil (more or less)
1 lb. raw, shelled, and deveined shrimp
3 large green peppers cut into med. pieces
2 medium tomatoes cut into med. pieces
1 can pineapple chunks

2 eggs, 4 T. flour, salt and pepper, beaten together until


2 1/2 T. cornstarch
1/2 C. sugar
2 1/2 T. soy sauce
1/3 C. vinegar
1 C chicken broth

Hot rice or Chow Mein Noodles

Dip shrimp in batter amd fry slowly until brown (about 5
minutes). Drain off ay excess fat. Add 1/4 C. broth and then
green peppers to pan. Cover and simmer 10 minutes. (don't boil)

Cook sauce: Put cornstarch and sugar in saucepan, mix lightly and
then add liquids (soy sauce, vinegar, and 3/4 C broth) Cook over
medium heat until sauce turns dark, clear brown. (Remember to
stir constantly, or the cornstarch will turn lumpy) Pour over
shrimp mixture; add tomatoes and simmer five minutes longer.
Serve or rice or noodeles. This can be kep hot for about 1/2 hour
in top of double boiler over hot water. Preparation time is about
1 hour.

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