Seafood

Shrimp Sauce and Fried Bread

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Fluffy Rice

1/2 lb. shrimps
4 oz. bread
1 egg white
2 teaspoons cornflour in 3 teaspoons water
1 tablespoon soya sauce
1/2 teaspoon salt
2 teaspoons cooking wine
1/2 teaspoon gourmet powder
5 tablespoons lard
1 young garlic stalk
2.1/2 cups peanut oil (actual consumption about 10%)

1) Shell shrimps, wash and drain.

Cut off crust of bread and cut its inner part into diamond pieces of about 1X5/8X1/8 inches.

Cut young garlic stalk lengthwise a couple of times and then cut across into lengths of about 3/4 inch long.

2) Put shelled shrimps in a bowl and dry them with a piece of clean cloth. Rub egg white with shrimps, adding a pinch of salt and gourmet powder together with cooking wine (1 teaspoon) and cornflour solution (3 teaspoons) to tenderize them.

Prepare a thickening sauce with the rest of the cooking wine, gourmet powder, salt and cornflour solution as well as soya sauce and water (6 tablespoons).

3) Heat pan on fire. Pour in peanut oil. When it is hot, deep-fry cut bread pieces till brown. Drain and leave them in serving plate.

Drain pan of peanut oil. Heat lard till it is fairly hot. Put in tenderized shrimps. Fry till they become white, stirring with a pair of chopsticks so that they do not stick together. Drain with a strainer.

Keep a little remnant lard in pan and heat it. Pour in thickening sauce and stir well. When the sauce thickens, return shrimps to pan with chopped young garlic stalk. Mix well and pour over fried bread in plate.

Notes:

(1) If possible, fry bread and make the sauce at the same time so that when the sauce is poured over the still hot bread pieces, it will produce a sizzle, adding to the enjoyment.

(2) Some tomato ketchup may be added to the sauce to enhance the taste.

(3) If pork fillet or chicken breast (cut in slices in either case) is used instead of shrimps, follow the same recipe and you will make "Fillet (or Chicken) Sauce on Fried Bread". For garnishes in the sauce, winter bamboo shoots, edible fungus (wood ear) and cauliflower are recommended. It is also recommended to use salt instead of soya sauce to make the resultant sauce white.

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