Chinese recipes

Chapter 7: SHRIMP STRAWS

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About This Book

A practical collection of home-style Chinese recipes accompanied by explanatory notes on common seasonings, ingredient substitutions, and suggested quantities. It offers measured, step-by-step directions for tea, soups, rice dishes, seafood and meat preparations, vegetable dishes, fried dim-sum–style items, sauces and simple puddings, with techniques such as frying, deep-frying and cornstarch-thickened gravies. Many recipes state serving amounts and include kitchen tips for adapting traditional ingredients to widely available shortenings and groceries. The overall approach emphasizes straightforward instructions to help cooks reproduce authentic flavors using accessible methods and supplies.

This Recipe Awarded First Prize
The Women’s Exposition of Industrial Arts, New York City
Nineteen Hundred Twenty-Seven

SHRIMP STRAWS

1 lb. fresh shelled shrimps
1 lb. white bread
whites of 3 eggs
½ onion
½ teaspoon salt
⅛ teaspoon pepper
small piece fresh ginger

Place shelled shrimps, onion and ginger in a chopper and chop very fine; remove from chopper into a large bowl, add the whites of three eggs, salt and pepper, then beat the ingredients until stiff. Now spread the mixture upon thinly sliced bread. Cut into strips about an inch wide and four inches long. Sprinkle browned bread crumbs upon the shrimp strips. Place in boiling deep vegetable oil or lard; as soon as the bread turns golden brown, remove straws from fat and place upon a piece of paper to drain off the oil.

Shrimp straws should always be served hot and fresh.