---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LOVERS PRAWNS
  Categories: Chinese, Seafood, Appetizers
       Yield: 4 servings
  
     3/4 lb Medium Shrimp, peeled and
            -deveined
       2 ts Cornstarch
       1 ts Sesame oil
     1/4 ts Salt
       1 pn White Pepper
       3 tb Ketchup
       2 ts Rice vinegar OR lemon juice
     1/2    To 1 t Oriental chili paste
            -or sauce
       1 c  Broccoli flowerets
       1 tb Salad oil
       1 ts Minced or pressed garlic
       1 tb Shao Hsing wine or dry
            -sherry
       1 pn White pepper
  
   Rinse shrimp briefly; pat dry. In a small bowl,
   combine cornstarch, sesame oil, salt and a pinch of
   white pepper. Add shrimp and stir to coat. Cover and
   marinate in refrigerator for 30 minutes.
   
   In a small bowl, mix together ketchup, rice vinegar
   and chili paste. Set aside.
   
   In a medium-size saucepan, bring 2 inches of water to
   a boil. Add broccoli and simmer until crisp tender,
   about 1 1/2 minutes. Drain broccoli, rinse under cold
   water until cool then drain again. Arrange broccoli in
   center of serving platter; set aside.
   
   Place a wok or 10-12 inch frying pan over high heat.
   When wok is hot, add oil and swirl to coat the
   surface. Add garlic and shrimp and stir-fry until
   shrimp turn pink, about 2 minutes. Remove half the
   shrimp from wok; set aside. To remaining shrimp in
   wok, add wine and a pinch of white pepper. Stir shrimp
   to coat completely then place shrimp on one side of
   platter.
   
   Return reserved shrimp to wok. Add chili sauce and
   stir to coat shrimp and heat through, about 1 minute.
   Spoon shrimp and sauce onto other side of serving
   platter. Makes 4 appetizer servings.
   
   Per serving: 165 Calories, 18 g Protein, 8 g
   Carbohydrates, 1 g Saturated Fat,  1 g Monounsaturated
   Fat, 3 g Polyunsaturated Fat, .3 g Omega-3 Fat, 129 mg
   Cholesterol, 406 mg Sodium.
   
   Variation: Scallops
   
   SOURCE: *Simply Seafood, Spring  1992 SHARED BY: Jim
   Bodle 3/93
  
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