Baby and Mother Shrimps

Name: Baby and Mother Shrimps (Tzu mu hsia)
Cuisine: Chinese
Ingredients: ½ pound shrimp (without shell); 1 tablespoon chopped scallion; 2 cups oil; ⅔ pound green vegetables; 10 slices ginger; 12 prawns; ½ teaspoon salt; 1 tablespoon cornstarch; ¼ teaspoon salt; ½ tablespoon water (make paste); 1 tablespoon egg white; ½ tablespoon cornstarch (make paste); ½ tablespoon water (make paste); 3 tablespoons catsup; ½ tablespoon cornstarch (make paste); 2 tablespoons chopped scallion; 1 tablespoon chopped ginger; 1 teaspoon salt; 3 tablespoons oil; ⅔ cup soup stock; ½ tablespoon sugar; 4 tablespoons oil; 1 tablespoon wine; ½ teaspoon sesame oil

Tzu mu hsia

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

½ pound shrimp (without shell)
2 cups oil
1 tablespoon

Asia
Taiwan
Fish course
Pescatarian

Method

Clean the shrimp and then pat dry. Marinate with egg white and cornstarch for half an hour.
Heat 2 cups of oil. Deep fry the shrimp for about 10 seconds until done. Remove the shrimp and reduce the oil to 1 tablespoon. Use this 1 tablespoon of oil to fry the scallion and ginger for a few seconds. Add the shrimp and the seasoning sauce. Stir throughly. Place in