---------- Recipe via Meal-Master (tm) v8.02
  
       Title: KUNG MING SHRIMP
  Categories: Fish, Chinese
       Yield: 4 servings
  
   1 1/2 lb Shrimp, peeled, deveined
       1 tb Oil, sesame
       2    Egg white
     1/4 c  Cornstarch
       1 pk Noodles, rice
     1/4 c  Oil, peanut
       2 oz Mushrooms, straw
            Salt (to taste)
            Pepper, white (to taste)
     1/4 c  Onions, green, minced
       1 ts Garlic, minced
       1 ts Ginger, minced
       3 tb Wine, rice OR
       3 tb Sherry
     1/4 c  Stock, chicken
       1 ts Sugar
            Oil, for deep frying
  
        Work the shrimp with sesame oil, unbeaten egg
   white and half of the cornstarch.  Let stand for 30
   minutes or longer.
   
        Heat the deep-frying oil almost to smoking and
   add rice noodles. When they puff, remove and drain.
   
        Heat peanut oil in a wok and stir-fry the shrimp
   briefly.
   
        Add mushrooms.  Cook and toss, then season to
   taste with salt and white pepper.
   
        Add beaten egg white, toss and remove shrimp and
   mushrooms.
   
        Add green onions, ginger, garlic, wine, stock,
   sugar and remaining cornstarch.  Toss and cook for 30
   seconds.
   
        Add shrimp and mushrooms and heat through.
   
        Serve on noodles.
   
        Source: Great Chefs of New Orleans, Tele-record Productions - 1983
        :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :    Chefs The Wong Brothers, Trey Yuen
   Restaurant, New Orleans
  
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