===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-24-94 (17:40)             Number: 435
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Chinese Recipe 21              Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v8.00

      Title: Kung Pao Shrimp Yen Ching
 Categories: Chinese, Seafood, Main dish
      Yield: 6 servings

           - Yen Ching, St. Louis              2 tb (LEVEL) SUGAR
     12    JUMBO SHRIMP                        1 ts SESAME OIL
      1 qt CORN OIL, APPROX.                        BATTER:
      6    DRY RED PEPPERS                     1 c  FLOUR
      1 ts FINELY CHOPPED GARLIC             1/2 c  CORNSTARCH
      2 tb CHOPPED GREEN ONIONS                1    EGG
      2 tb SOY SAUCE                         1/2 ts BAKING POWDER
  1 1/2 tb VINEGAR

  Peel and devein shrimp and dry thoroughly. Butterfly shrimp: split from
  back but do not cut through. Dip shrimp in batter. Deep fry shrimp in 2 in.
  of oil about 3 minutes. Pre- heat wok or frying pan.Put in 1 tbs. corn oil
  and heat.Add peppers,garlic,onions,soy sauce, vinegar and sugar. Stir. Add
  fried shrimp. Baste with sauce. Pour on sesame oil. Serve at once. Always
  preheat wok, then add oil.This prevents additional ingredients from
  sticking. BATTER: Mix dry ingredients. Gradually add 1.Mix dry
  ingredients.2.Gradually add water water until mixture is consistency of
  pancake batter. When preparing the shrimp, use green part of onion as well
  as white.The green actually has more flavor.

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         Jack Wells Host of the Home Cooking and Recipes sub

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