4 American servings
4 Chinese servings

4 large shrimp
1/4 teaspoon salt
1/4 teaspoon white pepper
1 clove garlic, crushed
2 teaspoons sherry
4 pieces of waxed paper, 8 inches square
1 tablespoon oil
4 thin strips of red sweet
pepper
1 scallion white part only, quartered lengthwise
4 thin slices fresh ginger root
oil for deep frying
shredded lettuce
4 tomato wedges

Methods
Shell the shrimp and take out the black vein. Mix the shrimp with salt, pepper,garlic and sherry and leave for at least 15 minutes. Toss occasionally. Drain. Rub one side of the pieces of waxed paper with the oil. Place 1 shrimp on top of each piece of paper diagonally just off center. Line with 1 pepper strip, 1 piece of scallion and 1 slice ginger. Fold the paper as illustrated in the picture. Heat oil for deep frying until hot, but not smoking (about 350 to 360) and deep fry the shrimp for about 5 minutes. Remove with a slotted spoon and drain. Place the packages, unopened, on shredded lettuce and garnish each with a tomato wedge. Excellent to start off a meal, especially when served with salt and pepper mix and plum sauce.

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1kg (2Ib) large shrimps

20 fresh red chilies, finely ground

1 tbsp fine sugar

salt to taste

2 tbsp white wine

3 tbsp oil

cilantro (coriander leaves) for garnishing

scallion (spring onions)

Methods:

1. Wash shrimps and trim whiskers.
2. Remove sand bag behind the head.
3. Mix chilies, sugar, salt and white wine with shrimps and leave to marinate for 1 hour
4. Heat oil in kwali. Fry shrimps quickly over high for 10-12 minutes, stirring frequently to prevent burning.
5. Serve hot, garnished with sliced cucumber and tomato, chopped fresh coriander (cilantro) leaves and spring onions ( scallion).

More **Sea Food** and Healthy Diet**

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