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| 1 x ca. 450 g | Prawns or large shrimp; uncooked |
| 6 | Dried Chinese mushrooms |
| 1 Dose | (15-oz) baby sweet corn |
| 1 Tasse | Peanut oil plus |
| 1 Esslöffel | Peanut or other salad oil |
| 1 | Scallion chopped |
| 1/2 Tasse | water chestnuts sliced |
| 1/4 x ca. 450 g | Snow peas (Chinese peas) |
| 1 Esslöffel | cornstarch |
| 1 Teelöffel | salt |
| 1 Esslöffel | sherry dry |
| 1 Prise | white pepper |
| 1/4 Tasse | chicken broth |
| 1/4 Tasse | Mushroom juice (from soaked mushrooms) |
| 3/4 Teelöffel | salt |
| 1 1/4 Teelöffel | cornstarch |
| 1 Esslöffel | sherry dry |
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Shell & de-vein prawns. Wash & dry w/ 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 min. Reserve juice for sauce, discard stems & 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 seafoods). Heat 1 cup oil in wok or skillet on high heat. Add scallion, mushrooms, water chestnuts, snow peas & baby sweet corn. Stir-fry 1 min. Stir in Seasoning Sauce. Cook, stirring constantly until sauce thickens. Add prawns, mix well. Serve immediately. Marinade: Combine ingredients in mixing bowl & mix well. Seasoning Sauce: Combine ingredients in a small bowl.
Anna Kao's
Pittsburgh, Asp[Nwall
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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