Prawn (Shrimp) Chop Suey
|Peeled shrimp||2 Cup (32 tbs)|
|Bean sprouts||1 Pound|
|Bamboo shoots||4 Ounce|
|Soy sauce||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Dry sherry||1 Tablespoon|
|Toasted almonds||1⁄2 Cup (8 tbs)|
Prepare the prawns (shrimp), cutting the large ones in half.
Soak the mushrooms in warm water for 20 minutes, rinse, squeeze dry and slice, discarding the stalks.
Rinse the bean sprouts under running cold water.
Cut the bamboo shoots and water chestnuts into match-stick strips.
Mix the cornflour (cornstarch), salt, soy sauce, garlic, sugar, sherry, vegetables and 4 tablespoons water in a small saucepan.
Bring to the boil and simmer slowly, stirring, for 2-3 minutes.
Stir in the prawns (shrimp), cover the pan and reheat gently.
Serve on a heated dish topped with the almonds.