Phoenix Tail Shrimps Recipe
Ingredients :
225 g 1/2 cup 2 1 1 1/2 tablespoons 1/2 tablespoon 1 teaspoon 6 tablespoons	Unshelled shrimps Green peas Spring onions (scallions), white parts only Egg white Cornflour Rice wine or sherry Salt Chicken stock Duck fat or oil for deep-frying
Method : Parboil the peas for 3 minutes, drain and rinse in cold water in order to keep the bright green color. Finely chop the onion whites. Pull off the heads and shell the shrimp, but leave the tail pieces intact. Marinate them with 1/2 teaspoon salt, egg white and 1/2 tablespoon cornflour. Heat the duck fat or oil. Deep-fry the shrimps for about 1 minute. Stir to separate them, remove and drain. Pour off the excess fat. Add the stock, salt, rice wine or sherry, cornflour and onions. Bring it to the boil. Stir to make a thick smooth gravy. Add the shrimps and peas. Blend well and serve.