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Ch'ao Ming Hsia P'ien

Cuisine: Chinese
Serves: 6 people

Recipe Ingredients

1 lb 454g / 16ozPrawns or large shrimp - uncooked
6   Dried Chinese mushrooms
1   Baby sweet corn - (15-oz)
1 cup 237mlPlus
1 tablespoon 15mlPeanut or other salad - oil
1   Scallion - chopped
1/2 cup 118mlSliced water chestnuts
1/4 lb 113g / 4ozSnow peas - (Chinese peas)
1 tablespoon 15mlCornstarch
1 teaspoon 5mlSalt
1 tablespoon 15mlDry sherry
1/8 teaspoon 0.6mlWhite pepper
  Seasoning Sauce
1/4 cup 59mlChicken broth
1/4 cup 59mlMushroom juice - (from, soaked mushrooms)
3/4 teaspoon 3.8mlSalt
1 1/4 teaspoons 6.3mlCornstarch
1 tablespoon 15mlDry sherry

Recipe Instructions

Shell and de-vein prawns. Wash and dry with paper towels. Slice each prawn into halves lengthwise Add prawns to Marinade, tossing to coat. Cover, marinate at least 1/2 hr. in refrigerator. Soak mushrooms in hot water 20 minutes Reserve juice for sauce, discard stems and cut caps in halves. Cut baby sweet corn in halves lengthwise. Set aside. Heat 1 cup oil in wok or skillet on high heat.

Add prawns; stir-fry 15 sec. Remove, drain off oil.(Reserve oil for stir-frying other sea- foods). Heat 1 cup oil in wok or skillet on high heat. Add scallion, mushrooms, water chest- nuts, snow peas and baby sweet corn. Stir-fry 1 minutes Stir in Seasoning Sauce. Cook, stirring constantly until sauce thickens. Add prawns, mix well. Serve immediately.

Marinade: Combine ingredients in mixing bowl and mix well.

Seasoning Sauce: Combine ingredients in a small bowl.

Carlos O'Brien's, 3011 N. St. Mary's, San Antonio, Tx


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