Pakon Char Poat Koun

Description

 * Stir-fry shrimp with shiitake mushroom and baby corn is delicious. It is one of the recipes that my family cooks on special occasions.

Ingredients

 * ½ to 1 lb. Medium or large shrimp. Peeled and de-veined.
 * 1 Small canned baby corn Drained.
 * 1 Dozen driedshiitake mushroom soaked in warm water and drained.
 * 1 Large carrot. Peeled and sliced thin.
 * 2 Cloves garlic. Minced.
 * 1 Yellow onion. Sliced.
 * 2 Stalks green onion. Cut ½ inch length.
 * ½ Cup All purpose flour.
 * 2 Tablespoons cooking oil.
 * 2 Tablespoons corn starch.
 * 1 Cup water.
 * 2 Tablespoons soy sauce.
 * 1 Tablespoon oyster sauce.
 * ½ Tablespoon sugar.
 * ¼ Teaspoon salt.
 * ¼ Teaspoon black pepper.
 * A handfulchopped cilantro for garnish.(optional)

Directions

 * 1) In a large bowl, marinated shrimp with salt and black pepper, then add all purpose flour and cornstarch. Mix well and set a side.
 * 2) In a small bowl, mix water with soy sauce, oyster sauce, and sugar. Set a side.
 * 3) Pre-heat a wok or skillet with high temperature. When it hot, add cooking oil.
 * 4) Sauté shrimp for few seconds then add garlic, yellow onion, carrot, baby corn and mushroom. Stirs well.
 * 5) Pour mix sauces over and stirs till the sauce thicken, then add green onion. Stirs well.
 * 6) Garnish with chopped cilantro before serve.
 * 7) Serve hot as mahope sar (appetizer) or with rice.
 * 8) Note: If you serve this dish with rice, diluted the sauce with another ½ cup water.