TxsChef
New member
Mr. Chan's Pan Fried Shrimp
1 Lb medium to large shrimp, unshelled
2 or 3 scallions, tops included, sliced
1/4 Cup ketchup
1 Tbs cornstarch mixed with 3 Tbs water
1 Tbs dry sherry
2 Tbs peanut oil
1/4 Cup water
1/2 Tsp salt, or to taste
1 Tsp sugar
1 Tsp minced garlic
Dash of pepper
2 Tsp minced ginger root
Remove the heads and legs of the shrimp. Slit the shell to devein the
shrimp, but leave the shell on. In a bowl, combine the ketchup,
sherry and water. In another bowl, combine the sugar, pepper,
scallions and the cornstarch mixture.
Heat a wok or skillet over high heat until a drop of water immediately
sizzles into steam. Add 1 Tbs of the oil, 1/4 Tsp of the salt and the
garlic. Stir for 30 seconds or until the odor of the garlic becomes
pungent. Add the shrimp and stir fry for 30 seconds. Lower the heat
to medium and fry the shrimp on each side for 2 minutes or until pink.
Do not overcook. Remove the shrimp from the pan.
Reheat the pan. Add the remaining oil, the remaining salt and the
ginger root. Add the ketchup mixture and bring to a boil. Return the
shrimp to the pan and stir briefly to reheat them. Stir in the sugar
and cornstarch mixture until the sauce has thickened, about 15
seconds. Do Not Overcook.
Serve with steamed rice.
Tip: measure and set aside all ingredients before cooking.
Serves 4.
1 Lb medium to large shrimp, unshelled
2 or 3 scallions, tops included, sliced
1/4 Cup ketchup
1 Tbs cornstarch mixed with 3 Tbs water
1 Tbs dry sherry
2 Tbs peanut oil
1/4 Cup water
1/2 Tsp salt, or to taste
1 Tsp sugar
1 Tsp minced garlic
Dash of pepper
2 Tsp minced ginger root
Remove the heads and legs of the shrimp. Slit the shell to devein the
shrimp, but leave the shell on. In a bowl, combine the ketchup,
sherry and water. In another bowl, combine the sugar, pepper,
scallions and the cornstarch mixture.
Heat a wok or skillet over high heat until a drop of water immediately
sizzles into steam. Add 1 Tbs of the oil, 1/4 Tsp of the salt and the
garlic. Stir for 30 seconds or until the odor of the garlic becomes
pungent. Add the shrimp and stir fry for 30 seconds. Lower the heat
to medium and fry the shrimp on each side for 2 minutes or until pink.
Do not overcook. Remove the shrimp from the pan.
Reheat the pan. Add the remaining oil, the remaining salt and the
ginger root. Add the ketchup mixture and bring to a boil. Return the
shrimp to the pan and stir briefly to reheat them. Stir in the sugar
and cornstarch mixture until the sauce has thickened, about 15
seconds. Do Not Overcook.
Serve with steamed rice.
Tip: measure and set aside all ingredients before cooking.
Serves 4.
