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Ch'ao Ming Hsia P'ien: Date Added: 13 Nov 2009
Listed in: Fish

1 lb prawns or large shrimp, uncooked
6 dried chinese mushrooms
1 can (15-oz) baby sweet corn
1 cup peanut or other salad oil plus
1 tablespoon peanut or other salad oil
1 scallion; chopped
1/2 cup sliced water chestnuts
1/4 lb snow peas(chinese peas)


1 tablespoon cornstarch
1 teaspoon salt
1 tablespoon dry sherry
1 dash white pepper

Seasonning sauce:

1/4 cup chicken broth
1/4 cup mushroom juice - (from soaked mushr; ooms)
3/4 teaspoon salt
1 1/4 teaspoon cornstarch
1 tablespoon dry sherry

Cooking Instructions

Shell & de-vein prawns. Wash & dry with 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 minutes. 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 minutes. Stir in Seasoning Sauce. Cook, stirring constantly until sauce thickens. Add prawns, mix well. Serve immediately.


Combine ingredients in mixing bowl & mix well.

Yield: 6 servings

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