Free Chinese Recipes

Ingredients

• 3 slices root ginger
• 7 ml (1/2 tablespoon) salt
• 450 g (1 lb) peeled shrimps (must be very fresh)
• 15 ml (1 tablespoon) southern bean-curd cheese
• 22 ml (1 1/2 tablespoons) sesame oil
• 45 ml (3 tablespoons) dry sherry
• 30 ml (2 tablespoons) vegetable
• 45-60 ml (3-4 tablespoons) brandy or one of the strong Chinese spirits (Mow Tai, Kaoliang, Mei Kwei Lu, Pai Kang, etc)

Serve 6-8

** Free Chinese Recipes **

Method:

1. Chop the ginger finely. Rub this and the salt on to the shrimps. Leave to season for 30 minutes. Mix the bean-curd cheese with the sesame oil and sherry and add to the shrimps. Leave to marinate for 30 minutes.

2. Heat the oil in a frying pan. Pour in the shrimp mixture and stir quickly over a high heat for 1 1/2 minutes. Transfer to a well­heated dish.

3. Sprinkle the shrimps with brandy or one of the Chinese spirits. Light the liquor with a match, and bring the dish to the table.

Note: In Szechwan, when the shrimps are very fresh they are sometimes served and eaten raw. In this case, the dish is sprinkled with fresh lemon juice and chopped chives before serving, and the shrimps are simply flambéed and then doused with an additional 30 ml (2 tablespoons) of liquor without stir-frying. Alternatively, add 7 ml (1/2 tablespoon) extra salt and 22 ml (1 1/2 tablespoons) selected liquor to the fresh raw shrimps. leave them to season for 30 minutes longer and eat them raw.