Deep-fried shrimp w/hot sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Deep-fried shrimp |
| 2 | Chili peppers | |
| 1 | Clove garlic | |
| 2 | slices | Fresh ginger root |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Soy souce |
| 1 | tablespoon | Sherry |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Oil |
Directions
1. Deep-fry shrimp as in "Basic Deep-fried Shrimp".
2. Mince chili peppers, garlic and ginger root. In a cup, combine sugar, soy sauce, sherry and salt.
3. Heat remaining oil. Add chili peppers, garlic and ginger root; stir-fry to brown lightly (1 to 2 minutes).
4. Stir in sugar-soy mixture and heat quickly.
5. Stir in deep-fried shrimp only to reheat; then serve at once.
VARIATIONS:
1. For the chili peppers, substitute a few drops of Tabasco Sauce and add in step 5.
2. Omit the chili peppers. Reduce the sugar to 1 teaspoon. In step 1, deep-fry the shrimp only 2 minutes. Return as in step 5 to reheat. Then stir in ¼ teaspoon crushed red pepper, 1 tablespoon catsup and 1 tablespoon Chinese chili. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .