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Chinese Emperor Shrimp
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1 lb. med. Shrimp (in shells)
1 head Iceberg lettuce
2 Green onions
2 tsp. Salt
2 Tbls. Cooking oil
2 cloves Garlic (minced)
1/4 cup Ketchup
1/4 cup Chicken broth
2 Tbls. Soy Sauce
Dash of pepper
2 tsp. Cornstarch mixed in 2 Tbls. water
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1. Remove 2 layers of outer leaves from lettuce head. Cut lettuce into 2-inch square pieces. Separate the pieces and place on serving plate. Cut green onion into 2-inch lengths; shred lengthwise into fine strips. Place onion strip in ice water for 10 minutes or until strips curl. Drain, dry, and place on serving plate on top of lettuce.
2. In a wok, heat oil until hot. Add garlic and shrimp and sauté for about 2 minutes over medium heat, or until shrimps are pink. Remove shrimps from wok and allow shrimp to cool. Remove shells and vein, leaving tails intact.
3. Remove oil from wok and add soy sauce and ketchup to wok. Cook over medium heat for 45 seconds. Add chicken broth and bring to boil. Add salt, soy sauce, and stir in cornstarch mixture. Stir until sauce thicken and add shrimp. Mix until sauce coat shrimp and remove shrimp from wok. Place shrimp on platter on top of lettuce and onion strips. Serve.
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Preparation Time: |
Serves: 3 |
| Recipe Origin: China |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 10010 times. |
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