Szechuan spiced shrimp

1 batch

Ingredients

Quantity Ingredient
2 cups Peanut oil, for frying
1 pounds Shrimp, peeled and halved
¼ teaspoon Salt
1 teaspoon Sherry
1 teaspoon Soy sauce
1 tablespoon Ginger root, minced
2 teaspoons Garlic, minced
2 Green onions, cut
3 tablespoons Sugar
2 tablespoons Soy sauce
3 tablespoons Ketchup (or tomato paste)
1 teaspoon Sesame oil
2 tablespoons Flour
1 tablespoon Cornstarch
1 large Egg, beaten slightly
¼ teaspoon Baking soda into pea sizes
2 Chili peppers, dried torn (or 3 peppers)
2 teaspoons Sherry
1 teaspoon Vinegar
1 tablespoon Water

Directions

MARINADE

SEASONINGS

SAUCE

PREPARE MARINADE: Mix flour, salt, cornstarch, 1 t sherry, beaten egg, 1 t soy sauce and baking soda; stir in shrimp and refrigerate at least one hour.

COMBINE SEASONINGS: minced ginger root, garlic, green onions and chili peppers; reserve.

COMBINE SAUCE INGREDIENTS: sugar, 2 t sherry, 2 T soy sauce, vinegar, ketchup and water; reserve.

Heat peanut oil until a chopstick bubbles in it. Add half of the shrimp mixture and stir briskly about 10 seconds to lightly cook.

Remove with a strainer to a bowl. Repeat with other half of shrimp mixture.

Remove all but 2 tablespoons of oil from the wok. Heat the oil, add the seasonings and brown lightly. Add the sauce mixture to the seasonings in the wok and stir until the mixture starts to bubble.

Add shrimp back to wok and stir fry for several seconds, until shrimp are well-mixed. (Remember that shrimp cook very quickly.) Stir the sesame oil into the shrimp mixture and serve hot, with rice on the side.

Related recipes