Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Medium-sized shrimp (prawns) -- 26 to 30 count;

--------------------------MARINADE-------------------------------
1 pn Salt 1 tb Cornstarch
1 pn White pepper 2 tb Oil
1 Egg white Vegetable oil; for blanching

---------------------------SPICES--------------------------------
1/2 Small white onion; minced 2 Cloves garlic; minced/presse
2 ts Fresh ginger; minced 1 ts Chili paste

-------------------------SEASONINGS------------------------------
1/2 c Catsup 1/2 ts Salt
2 tb Dry sherry; (i use sake wine 1/2 tb Soy sauce
-- gives better flavor) 1 Green onion; chopped
1 tb Sugar 1 ts Sesame oil

Shell and devein shrimp, leaving tails attached. Rinse and pat dry.
Combine MARINADE ingredients with shrimp in order listed. Let stand
10 minutes. To oil blanch, set wok over high heat for about 1
minutes. Add 3 c. oil and heat to 300F. Add shrimp, stirring gently
to separate. Blanch until pink, remove and drain. To braise, remove
all but 3 T. oil from wok. Add onion and brown slightly; stir in
remaining spices and cook until fragrant. Add seasonings and shrimp
and braise over high heat until sauce is reduced. Stir in green onion
and sesame oil. Transfer to platter to serve. NOTES: 1. You can
adjust the chili paste according to your own taste. 2. Substitute the
meat from 2 lobster tails to make dry-braised lobster. 3. Using
smaller shrimp and less sauce makes this dish suit- able for an
appetizer. Enjoy!!!!! -- Della

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