Curried Shrimp
2-1/2 Tbsps. cornstarch
1/2 cup cold water
2-1/2 Tbsps. soy sauce
2-1/2 tsps. sugar
1 Tbsp. curry powder
2 Tbsps. peanut oil
1 lb. medium shrimp, peeled and deveined
1 Tbsp. plus 1 tsp. dry sherry or chicken stock
1 tsp. Oriental sesame oil
1 Japanese or regular eggplant, about 6 oz. each., thinly sliced diagonally
2 cloves garlic, minced
3 scallions, thinly sliced
DIRECTIONS:
Dissolve 1-1/2 Tbs. cornstarch in 3 Tbs. cold water in a bowl. Add half the soy sauce, 1 tsp. sugar, curry powder and half the peanut oil. Mix thoroughly. Stir in shrimp and toss to coat. Marinate 15 minutes.
Combine remaining cornstarch with remaining cold water in a jar with a tight-fitting lid. Shake vigorously. Add sherry, sesame oil, remaining soy sauce and remaining sugar. Shake again and set aside. Heat remaining peanut oil in a wok or heavy nonstick skillet over high heat. Stir-fry eggplant 5 minutes or until eggplant is almost tender. Transfer eggplant to paper towels to drain. Discard all but 2 tsp. oil from skillet. Add shrimp and marinade. Add garlic and stir-fry 1 minute over high heat. Return eggplant to skillet and stir-fry 1 minute. Add soy sauce and cornstarch mixture and sauté 1 minute or until sauce begins to thicken. Remove from heat. Stir in scallions.
