Recipe noodles and sour shrimp?
I have the main sauce (sweet and sour) for him and I have oil and sesame sauce Soya (soy sauce). Oh and I have noodles and shrimp. So what else do I need? Like vegetables, capsium example, the onion? Can someone post a recipe or suggest a site? I think I know the basics: mix and sauté / ingridients pan, add the sweet and sour sauce .. cook noodles and toss with the sauce? >. "Thanks for your help!:)
SIMPLE SWEET AND SOUR SHRIMP 1 1 / 2 c. The perfection of pasta microwave 1 1 / 2 c. shrimp, cooked / cut 10 oz pkg. Mushrooms frozen Japanese-style vegetables 1 c. HOT WATER 1 jar sweet and sour sauce 1 / 2 c. peanuts or cashews, chopped In a microwave 3 Quarter-safe casserole, layer pasta, vegetables, mushrooms, and water. Cover. Microwave on high for 15-18 minutes or until pasta is tender. Add cooked shrimp and nuts. Microwave a minute or two. Serve with sweet and sour sauce on the side. Be enough pungent. Or Sweet 'N SOUR SHRIMP 1 / 4 cup butter 1 onion, sliced 1 green pepper, chopped 3 stalks celery, cut into 1 "sticks 1 / 2 cup pineapple chunks 1 pounds shrimp, cleaned 1 / 3 c. brownulated sugar 1 c. soup. 1 tsp Tea cornstarch. dry mustard 1 / 3 cup vinegar 1 / 3 cup water 2-3 c. hot cooked rice Melt butter in large skillet. Sauté onion, pepper and celery in butter until the onions are transparent. Add remaining ingredients. Cook over medium heat, stirring constantly, until shrimp are pink and the sauce thickens. Serve over hot rice. SUGGESTED MENU: Sweet & Sour Shrimp, fresh green salads and salad dressing, Lime Sorbet (dessert). OR SOUR SHRIMP 1 pounds fresh or frozen raw shrimp Vegetable oil for frying Marinade: 1 tbsp soup. Sherry 1 egg, lightly beaten 1 c. soup. cornstarch 1 / 4 tsp. salt 1 / 2 tsp Tea. light soy sauce pinch of white pepper BATTER: 1 / 2 c. all-purpose flour 1 / 2 c. 3 c. tablespoons cold water. 1 tsp tablespoons cornstarch. vegetable oil 1 / 2 tsp. salt 1 / 2 tsp Tea. SOUR baking soda Sauce: 1 green pepper 1 sm. can pineapple chunks, drained 1 med. carrot 1 c. sugar 1 c. chicken broth 3 / 4 c. 1 tsp tablespoon white vinegar. 2 v. Tea Oil plant. light soy sauce 1 tbsp soup. tomato ketchup 1 clove fresh garlic, chopped 1 / 2 tsp cornstarch dissolved in 1 / 3 c. Peel the shrimp cold water. Make a shallow cut lengthwise down the back of each shrimp; wash sand vein. Cut shrimp lengthwise into two halves. Mix marinade in a bowl made of glass or porcelain; Add shrimp. Cover and refrigerate 10 minutes. Wash and see the green pepper and cut into 3 / 4 inch pieces. Carrot diagonally into thin slices. Place sliced carrots in boiling water. Cover and boil 1 minute, drain. Rinse immediately with water cold, drain. Mix the dough ingredients and mix well. Heat 1 1 / 2 inch oil in a wok to 350 degrees. Stir in shrimp in the dough to coat. Fry about 15 pieces at a time until light brown. Drain on paper towels. Increase oil temperature to 375 degrees. Shrimp fry both time until golden brown. Drain on paper towels. Heat sugar, chicken broth, vinegar, oil, soy sauce, tomato ketchup and garlic to boiling in 3 quart saucepan. Stir the cornstarch solution into the sauce. Cook and stir until thickened. Stir in green pepper, pineapple and carrot. Bring to a boil and pour over shrimp. Serve immediately. 8 servings. OR SWEET & SOUR SHRIMP BATTER: 1 / 2 c. flour 1 / 4 c. cornstarch 1 / 4 tsp. salt 3 / 4 c. water 1 / 2 tsp Tea. lbs of water 1. Shrimp 36-40 ct. SAUCE: 3 / 4 c. pineapple juice 3 tbsp 6 c. chicken tea broth. soy sauce 3 / 4 c. sugar 3 / 4 c. 1 tsp tablespoon grenadine syrup. cornstarch 1 / 4 c. water 1. Coat shrimp paste, fry. 2. Sauce: Bring all ingredients to a boil and simmer until thick and add shrimp. 3. Serve over rice. Can substitute pork for the shrimp. For Chinese Lemon Chicken using the same dough to coat chicken pieces Diced breast meat. Use the sauce recipe on the back to mix with lemon sauce. Batter also good for onion rings. JM
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