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Snow Pea Wrapped Shrimp on a Stick 

by Dorothy Huang

(Yields about 40 pieces)

1 pound medium-sized shrimp (about 40 shrimp)
1/8 teaspoon freshly ground pepper
20 snow peas
3 tablespoons cooking oil
1 tablespoon chopped garlic
1 tablespoon shredded ginger
40 pieces of bamboo sticks
Purple cabbage, cut off a flat surface
Garnish: 1 tablespoon toasted black sesame seeds

1. Shell and devein shrimp. Sprinkle with pepper. Mix well.

2. Rinse and string the snow peas. Blanch them in boiling water with 1 tablespoon oil for 30 seconds. Drain in colander and run through cold running water. Split each snow pea in 2 pieces.

3. Heat 2 tablespoons oil in a wok over high heat. Add garlic, ginger, and shrimp. Stir- fry for 1 to 2 minutes, or until shrimp turn pink.  Transfer to a plate to cool.

4. Wrap a piece of snow pea around each shrimp and fasten together with a bamboo stick. Sprinkle sesame seeds over shrimp. Place the flat end of cabbage on a serving platter. Poke the sharp end of bamboo sticks on cabbage to make an attractive presentation. Serve chilled or room temperature as a great appetizer.



© Dorothy Huang, 2005


As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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