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Directions: |
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Remove shrimp head, cut each shrimp into two parts, remove meat (do not peel) from shell. De-vein. Combine wine, cornstarch, and egg white in bowl, mix well. Marinate shrimp for 20 minutes. |
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2. |
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Combine ground pork, finely chopped water chestnuts, salt, sugar,
wine, black pepper, and cornstarch in bowl; mix well. Stuff pork mixture into shrimp shells. |
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3. |
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Heat 3 cups oil
to 300º F in pan, coat shrimp heads and stuffed shells with cornstarch, fry until crispy. Remove from heat and arrange on platter. |
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Directions:
(continued) |
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4. |
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Heat 2 cups oil to 300º F in pan, fry marinated shrimp for 10 seconds or until shrimp turn red. Remove from oil.
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5. |
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Cut green onions into 1-inch long sections. Heat 3 tablespoons oil to very hot in
sauté pan, add green onions and baby corn, stir-fry 30 seconds. Pour in fried shrimp, add wine and salt, stir-fry 20 seconds over high heat.
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6. |
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Remove from heat. Arrange on the center of platter.
Garnish with tomato slices and cilantro. Serve hot.
Makes 3 servings.
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