Total Calories: 122
1. Wash shrimp. Remove legs, leaving shells intact then devein (see HOW-TO, _Shrimp: To buy, store, devein or shell). (If large, cut each shrimp, shell and all, in 1/2 or 3 pieces.) Cut scallion in 1/2-inch sections. Crush garlic mince ginger root.
2. In one cup, combine catsup, sherry and water. In a second cup, blend cornstarch, sugar, pepper and remaining cold water to a paste.
3. Heat oil. Add salt, then garlic stir-fry to brown lightly. Add shrimp and stirfry until pink (2 to 3 minutes). Remove from pan.
4. Heat remaining oil. Add ginger root and scallion stir-fry a few times. Stir in catsup-sherry mixture and heat quickly.
5· Return shrimp and stir in only to reheat. Then stir in cornstarch paste to thicken and serve at once.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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