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A quick and easy recipe, the shrimp can be prepared
up to one day in advance. If you are unable to find
hot Chinese mustard or simply want a sauce with less
heat, substitute a spicy brown or Dijon-style
mustard.
Yield: 6
Ingredients:
1 cup water
1/2 cup dry white wine
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon Szechuan or black peppercorns
1 pound raw large shrimp, peeled and deveined
1/4 cup prepared sweet and sour sauce
2 teaspoons hot Chinese mustard
Directions:
1. Combine water, wine, soy sauce and peppercorns in medium saucepan. Bring
to a boil over high heat. Add shrimp; reduce heat to
medium. Cover and simmer 2 to 3 minutes or until
shrimp are opaque. Drain well. Cover and refrigerate
until chilled.
2. Combine sweet and sour sauce and mustard in small
bowl; mix well. Serve as a dipping sauce for shrimp.
Health Note Shellfish, such as shrimp, is an
excellent source of low-calorie, low-fat protein.
It's also rich in the minerals iron, copper and
zinc, yet low in sodium.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking".
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