Hong Kong Shrimp Recipe Does Anyone Have A Recipe For Hong Kong Shrimp Like They Serve At Chinese Restaurants?

Does anyone have a recipe for hong kong shrimp like they serve at chinese restaurants? - hong kong shrimp recipe

HONG KONG SHRIMP

SHRIMP FILLING:

1 chicken breast (6-8 oz), leather and earth
2 slices of Smithfield ham, chopped
4 water chestnuts, chopped
1 teaspoon of tea. Salt
1 / 2 tsp. Sugar
1 teaspoon of soup. Cornstarch
1 egg

Stir and set aside. Shell prawns and remove the vein, so that tails of shrimp about 3 dozen (). Divide the page rather bent, without cutting down. Wash and dry shrimp.
Things that a heaping teaspoon of chicken mixture to the opening of the shrimp. Repeat until all finished. Sprinkle shrimp with lemon juice and lightly dust with flour. Refrigerator for several hours. If time is short, cold shrimp in the freezer for up to 30 minutes.


Dough:

1 C. flour
1 teaspoon of tea. Baking powder
1 / 4 tsp. Salt
1 / 4 tsp. MSG

Mix these ingredients in a bowl and mix. Add 1 cup water and 2 tablespoons sherry gradually until batter is smooth.
To cook: Prepare to give a bowl with 1 cup of flour. Heat a wok or frying pan with at least 2 incheGroundnut oil s - at 300 degrees. Place dough in a bowl with the flour. Hold shrimp by the tail (or the end of Pierce long) with a skewer of shrimp. Dip shrimp first at in flour, then in droves. Drop gently into oil and fry about 3 minutes. No amount of more than pot - only 3 or 4 at a time. Drain shrimp on paper towels. This is) the first roast (to brown. At this point (to prepare in advance), I'm freezing 5 minutes before serving. Heat oil to 375 degrees. Fry the 2nd Time - 3 minutes. (Frozen will be 5-6 minutes.)


SALSA:

1 teaspoon of tea. dry mustard
2 v. soup. Hot

Mix mustard and water, except for 10 minutes. Meanwhile, mix 1 / 4 c. Plum jam 1 / 4 cup chicken broth 1 tsp. Soy sauce 1 / 4 tsp. MSG
Add the mustard mixture.