Prawn (Shrimp) Chop Suey Recipe
The Prawn (Shrimp) Chop Suey recipe is both easy to prepare and tasty. The succulent prawn pieces in the well blended sauce of spices and flavors will not fail to impress you. Serve the Prawn (Shrimp) Chop Suey with rice for an elaborate supper that at home.
Ingredients
2 cups peeled shrimp
4 dried mushrooms
1 lb bean sprouts
4 oz bamboo shoots
8 water chestnuts
1/2 tablespoon cornstarch
Pinch of salt
1 tablespoon soy sauce
1 clove garlic, crushed
1 teaspoon sugar
1 tablespoon dry sherry
1/2 cup toasted almonds
Directions
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.
Drain.
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.
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.
Drain.
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.
