Szechuan shrimp (or chicken)

4 servings

Ingredients

Quantity Ingredient
1 pounds Shrimp; shelled, cut in half lengthwise rinsed and patted dry
Or
Substitute raw; chicken cube
¼ teaspoon Salt
1 teaspoon Ginger root; or ground ginge
2 teaspoons Minced garlic
3 tablespoons Sugar
2 teaspoons Sherry
5 teaspoons Soy sauce
1 teaspoon Chinese rice wine; or dry sh
1 teaspoon Soy sauce
2 tablespoons Flour
1 tablespoon Cornstarch
1 Egg; lightly beaten
½ teaspoon Baking soda
2 Scallions cut in; peas sized
2 Dried chili pepper
1 teaspoon White vinegar
3 tablespoons Catsup
1 tablespoon Water

Directions

SHRIMP MIXTURE

SEASONINGS

SAUCE

Mix above together and refrigerate for one hour (at least) Place above seasonings in bowl and set aside Mix and set aside above sauce ingredients 3 C peanut oil for deep frying 1 tsp sesame oil Fry shrimp, or chicken in peanut oil. Place in bowl and set aside. Pour off all but 2 T oil and add seasonings and brown. Stir in sauce until bubbles. Return shrimp. Add sesame oil.

This recipe is absolutely sensational. However it does not make alot of sauce for rice. I usually double the sauce ingredients. It is very hot. If you like food milder leave out some chilis. I have tried the General Taos chicken posted here on prodigy. My family prefers this recipe. My last attempt to post this recipe failed.

Sorry for the inconvenience.

Liz in Phila Reformatted by Elaine Radis

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