Szechuan Shrimp (or Chicken) Recipe

Szechuan Shrimp (or Chicken) Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:

SHRIMP MIXTURE
1 lbs: Shrimp, shelled, cut
1 tsp: Chinese rice wine, or dry sh
-- in half lengthwise,
1 tsp: Soy sauce,
-- rinsed and patted dry,
2 tbsp: Flour,
Or,
1 tbsp: Cornstarch,
Substitute raw, chicken cube
1: Egg, lightly beaten
1/4 tsp: Salt,
1/2 tsp: Baking soda,

SEASONINGS
1 tsp: Ginger root, or ground ginge
2: Scallions cut in, peas sized
2 tsp: Minced garlic,
2: Dried chili pepper,

SAUCE
3 tbsp: Sugar,
1 tsp: White vinegar,
2 tsp: Sherry,
3 tbsp: Catsup,
5 tsp: Soy sauce,
1 tbsp: Water,

Directions:

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


Source from luhu.jp