It seems the wok fad of a couple of months ago has faded. However, I had the yen for it after being in Italy for two weeks. So, I decided to make Sweet and Sour Shrimp, using my Sweet and Sour Pork recipe. Worked great.
I knew it was going to be a gourmet meal when I had to use a top shelf starter because my usual lighter stuff was out.
I had Pam (Mrs. W to you, Grif :-) use the deep fryer to fry the shrimp and the egg rolls. I do not do deep frying on the egg.
However, I do like stir frying, so I made the Sweet and Sour Shrimp on the wok.
Finally, at the table. We had egg rolls that I had made a few months ago from the old Time Life series on Cooking - Chinese Cooking, and then froze. They don't make egg rolls anymore like they used to, and this recipe is like the old days.
Dripping Springs, Texas.
Just west of Austintatious