Szechuan shrimp

1 servings

Ingredients

Quantity Ingredient
1 pounds Raw shrimp, peeled, deveined
2 teaspoons Soy sauce
3 teaspoons White vinegar
7 teaspoons Water
½ cup Sugar
½ cup Hot bean paste
3 teaspoons Chili sauce, bottled
3 teaspoons Sesame oil
¼ cup Ginger root, finely minced
6 cloves Garlic, finely minced
2 teaspoons Scallions, chopped
1 teaspoon Corn starch

Directions

INGREDIENTS

DIRECTIONS

In a small bowl, combine the soy sauce, 5 tsp water, vinegar, sugar and bean paste and chili sauce. Mix thoroughly until bean paste is smooth. Set aside. In a large frying pan or wok, heat sesame oil over high heat. Add ginger root, garlic and scallions, and stir-fry for a few seconds. Add the shrimp and stir-fry just until shrimp turns pink, about 2 minutes. Add soy sauce mixture and bring quickly to a simmer, stirring constantly. Combine cornstarch and remaining 2 tsp water. Gradually pour into pan or wok, stirring until sauce thickens.

Use just enough cornstarch to thicken slightly. Serve immediately with plain rice.

Submitted By EARL SHELSBY On 02-21-95

Related recipes