Shrimps cooked with bell peppers and waterchestnuts in spicy tangy sauce.SHRIMPS PEKINGIngredients 1 cups cleaned and deveined shrimps 1 tablespoon oil + for deep-frying1 egg 2 tablespoons cornflour Salt to taste 1 small onion, finely chopped 1 tablespoon minced garlic 1 tablespoon minced ginger 4 cups chicken stock 1 teaspoon dark soy sauce 1 teaspoon sugarSalt to taste 1 tablespoon rice wine vinegar 6-7 water chestnuts Method1. Heat sufficient oil in a kadai. 2. Break egg in a bowl and whisk well. Add 1 tablespoon cornflour and mix well. 3. Add salt and mix well. Add prawns and mix well. 4. Deep-fry the prawns in hot oil till crisp and brown on both the sides. Drain on absorbent paper. 5. Heat 1 tablespoon oil in a non-stick pan, add onion and sauté for a minute. Add garlic and ginger and sauté further. 6. Add remaining cornflour to the stock and add to the pan. 7. Add soy sauce, sugar and salt and mix well.8. Add rice wine vinegar and mix well. Add bell peppers and mix well. 9. Slice water chestnuts and add to the pan. 10. Serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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