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LEMON SHRIMP
60 ml (1/4 cup) Soya sauce
60 ml (1/4 cup) lemon juice
30 ml (2 tbsp.) sugar
30 ml (2 tbsp.) dry white wine
1.5 ml (1/4 tsp.) ground ginger
675 g (1-1/2 lbs.) raw medium shrimps, peeled and deveined
125 ml (1/2 cup) water
10 ml (2 tsp.) cornstarch
10 ml (2 tsp.) water
Mix Soya sauce, lemon juice, sugar, wine and ginger in a bowl. Add shrimps.
Cover bowl and refrigerate at least 30 minutes.
Measure 500 ml (2 cups) water into Rice Bowl. Place Steamer Basket in Bowl.
Drain shrimps, reserving 125 ml (1/2 cup) marinade. Arrange shrimps in single
layer in Basket. Cover and steam 12 to 15 minutes or until shrimps are pink.
Mix reserved marinade and 125 ml (1/2 cup) water in 1-quart saucepan. Mix
cornstarch and 10 ml (2 tsp.) water; stir into marinade mixture. Heat to boiling
over medium heat, stirring constantly, and boil for 1 minute. Serve with shrimps
and if desired, hot cooked rice. Garnish with green onion tops if desired.
Makes 4 servings
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Booklet_RC-1203_ENG_TSC-310 Book v4 3/26/10 3:18 PM Page 13