Chinese Sweet and Sour Shrimp
- 1 lb Unpeeled large fresh shrimp 1/2 c All-purpose flour 1/3 c Water 1 tb
- Water 1/4 c Cornstarch 1 ts Vegetable oil 1/2 ts Salt 1/2 ts Baking powder
- 1
- Large egg, lightly beaten Vegetable Oil Sweet and Sour Sauce Hot cooked
- Rice
- Peel shrimp; devein, if desired. Combine flour and next 6 ingredients.
- Pour oil to depth of 3 inches into a Dutch oven; heat to 375 degrees. Dip
- shrimp into batter; fry, a few at a time, in hot oil until golden. Drain on
- paper towels. arrange shrimp on a baking sheet; place in a 200 degree oven
- to keep warm while frying remaining shrimp. Combine shrimp and Sweet and
- Sour Sauce; serve immediately over rice. Submitted By KATHYH1929@AOL.COM On
- THU, 7 SEP 1995 144804 -0400
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Chinese Sweet and Sour Soup
Categories: Soups, Chinese
Yield: 6 Servings
-MARY WILSON BWVB02B
1 Raw chicken breast (1/2 lb)
1/4 ts Salt
1 ts Cornstarch
3 tb Water
1 ts Soy sauce
2 cn (10 1/2 oz ea) condensed
- beef broth
1 Soup can water
1 cn (4 oz) sliced mushrooms and
- liquid
2 tb Vinegar
1 tb Sugar
Lemon slices
Skin chicken with sharp knife; cut in thin 2-inch long slices. Sprinkle
with salt. Mix cornstarch with 3 tbsp. water and soy sauce. Combine with
beef broth and water. Bring to boil; stir often; add chicken, mushrooms and
liquid, vinegar and sugar. Heat. Simmer 5 minutes. Serve with a slice of
lemon in each bowl, a cruet of vinegar on the table. Makes 4 to 6 servings.
: Submitted By TLONGPRE@NWRAIN.COM On TUE, 29 AUG 95 1612 PDT
---------- Recipe via Meal-Master (tm) v8.05
Title: Chinese Sweet and Sour Soup
Categories: Soups, Chinese
Yield: 6 Servings
-MARY WILSON BWVB02B
1 Raw chicken breast (1/2 lb)
1/4 ts Salt
1 ts Cornstarch
3 tb Water
1 ts Soy sauce
2 cn (10 1/2 oz ea) condensed
- beef broth
1 Soup can water
1 cn (4 oz) sliced mushrooms and
- liquid
2 tb Vinegar
1 tb Sugar
Lemon slices
Skin chicken with sharp knife; cut in thin 2-inch long slices. Sprinkle
with salt. Mix cornstarch with 3 tbsp. water and soy sauce. Combine with
beef broth and water. Bring to boil; stir often; add chicken, mushrooms and
liquid, vinegar and sugar. Heat. Simmer 5 minutes. Serve with a slice of
lemon in each bowl, a cruet of vinegar on the table. Makes 4 to 6 servings.
: Submitted By TLONGPRE@NWRAIN.COM On TUE, 29 AUG 95 1612 PDT
