Chinese Salt and Pepper Shrimp

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             FOOD FUNNY
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Here's a cute one from Pam Hopkins:

Granny made such beautiful pies! One day, I asked her, "How do you get
such beautiful pies with the crimps around the edge so even?"

"Well, it's a family secret," she said. "But if you promise not to tell, I'll let you in on it."

"Okay," I said. "Please tell me!"

"Well, first, I roll out the dough, making sure it is flat and even.
Then I cut out the bottom layer and carefully put it in the pie plate
and make sure it is firmly against the sides of the plate. Then I slowly
pour in the filling, making sure it's not too full. Next, I cut out the
top layer and very carefully put it over the filling. Finally, I take
out my teeth and just run them around the edge of the pie crust and they
make the nicest impressions you ever did see!"

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             TODAY'S RECIPE
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Salt and Pepper Shrimp is one of the items I frequently order in Chinese
restaurants, and this simplified version makes a wonderful finger food for cocktail parties.

Chinese Salt and Pepper Shrimp

1 1/2 lbs (675 g) large shrimp, peeled and deveined
2 tsp (10 ml) salt
2 tsp (10 ml) garlic powder
1 tsp (5 ml) freshly ground pepper
2 Tbs (30 ml) cornstarch (cornflour)
3 Tbs (45 ml) vegetable oil

Combine the shrimp, salt, garlic powder, and pepper in a bowl, tossing
to combine well. Marinate refrigerated for 1 to 2 hours. Toss with the
cornstarch. Heat the oil in a large skillet over high heat and fry the
shrimp in small batches until done, about 2 minutes per side. Drain on
paper towels and serve immediately.
Serves 6 to 8.
Received on Mon Aug 11 19:34:02 2008