4 ounces light marinated Chinese chef style marinated shrimp recipes
1 oz fish flakes
4 ounces shrimp, skinned and cut into 1-inch strips
1/2 cup vegetable oil
1 medium onion, sliced
3 (3 ounce) packages instant noodle mix
1 teaspoon ginger ale
1 teaspoon brown sugar
1/2 cup distilled white vinegar
1/2 cup honey
1 teaspoon orange zest
1/2 teaspoon salt
1 cubic heavy-duty plastic food storage container
18 cloves garlic, minced
2 tablespoons soy sauce
1 1/2 tablespoons brown sugar
Marinate shrimp well in marinade until dark brown. Remove shrimp from marinade and place in cold water. Place in cold water and repeat with remaining marinade, sealing the bag before removing the shrimp. Let marinade stand 15 minutes. Remove the shrimp from marinade, and rinse under cold water.
Heat oil in a large skillet. Add the shrimp and cook 2 minutes; remove from oil. Stir in the fish flakes and shrimp. Heat marinade again, and simmer for 5 minutes, or until fish flakes easily with a metal spoon.
Dissolve sugar in hot water until sugar is dissolved (not boiling). Mix in remaining marinade and cook 15 minutes more, stirring frequently. Blend with jasmine rice.
Dissolve gelatin in white vinegar. Mix 1 to 2 tablespoons of it into shrimp marinade and add to shrimp. Refrigerate until shrimp are paper thin. Remove shrimp from marinade and pat dry with paper towels (do not soak salt or celery). Cook the remaining marinade still in the refrigerator, stirring occasionally, until thickened. Roll shrimp uncovered in paper towels to dry on the paper towels.
Spread shrimp onto the prepared paper towels in the order recommended for the dry shrimp by the manufacturer. Serve in separate salad bowls or with seasoned rice.