Ts'u liu ming hsia p'ien (fried prawn slices)
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Ts'u liu ming hsia p'ien (fried prawn slices)
  Fried    Seafood    Prawns  
Last updated 6/12/2012 1:27:48 AM. Recipe ID 62875. Report a problem with this recipe.
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      Title: Ts'u liu ming hsia p'ien (fried prawn slices)
 Categories: China, Seafood
      Yield: 4 Servings
  1 1/4 lb Prawns or large shrimp

      2 tb Egg White
    1/2 ts Salt
      1 tb Cornstarch

    1/2 c  Cornstarch
      2 tb Garlic slices
      2 tb Fungus
      2 tb Green peas
      2 tb Carrots, cooked,sliced

MMMMM----------------------SEASONING SAUCE---------------------------
      3 tb Sugar
      3 tb Vinegar, brown
      6 tb Soup stock
    1/2 ts Salt
      2 tb Cornstarch
    1/4 ts Sesame oil
      6 c  Oil
   1) Remove the head, the shell (keep the tail's shell), and de- vein
  the prawns.  Clean and pat dry. Split each prawn lengthwise into 1
  big piece from the back down (don't cut all the way through). Then
  slice crosswise into two pieces (one piece will have a tail and the
  other will not). Place in bowl.  Mix with the egg white, salt, and
  cornstarch. Marinate for about half an hour.  Coat each piece of
  Prawn with cornstarch lightly.
   2) Remove the skin from the garlic and cut it lengthwise into slices.
  After softening the fungus, remove the stems and tear inot small
  pieces. Cook the green peas until done.
   3) Prepare the seasoning sauce in a bowl.
   4) Heat the oil in a pan.  Deep fry the prawns for about 30 seconds
  until done. Remove the prawns and drain off the oil from the pan.
   5) Reheat 3 tablespoons of oil in the saucepan.  Stir fry the garlic
  for a few seconds.  Then add the fungus, carrot, and green peas. Stir
  a few seconds again. Pour in the seasoning sauce and bring to boil.
   Turn off heat and put the fried prawns into the sauce.
   Sprinkle in 1 tablespoon of hot oil.  Mix well.
   Remove to a platter and serve.
   Posted by [Cookie Lady] from Pei Mei's Chinese Cook Book Volume II
  by Fu. Pei Mei  Printed by Chiu-Yu Printing Co, Ltd (1974)

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Recipe ID 62875 (Apr 03, 2005)

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