Total Calories: 52
1. Wash shrimp. Remove legs, leaving shells intact, then devein (see HOW-TO, _Shrimp: To buy, store, devein or shell). Dry well with paper toweling.
2. Heat oil. Add shrimp, then reduce heat to medium. Deep-fry until bright pink and drain on paper toweling. Transfer shrimp to a shallow bowl.
3. Mince ginger root and scallion then combine with soy sauce, sherry and sugar. Pour mixture over shrimp, tossing well to coat.
4. Refrigerate, covered, 30 minutes to 1 hour and serve. (If refrigerated for a longer period, the shrimp will discolor and darken.)
NOTE: If the heat of the oil is not reduced right after the shrimp are added, they will burn on the outside and be raw inside.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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