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 | 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
Makes 4 servings
13
