Szechuan Spiced Shrimp Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
2 cup: Peanut oil, for frying
1 tsp: Sesame oil,
MARINADE
1 lbs: Shrimp, peeled
2 tbsp: Flour,
-and halved,
1 tbsp: Cornstarch,
1/4 tsp: Salt,
1 large: Egg, beaten slightly
1 tsp: Sherry,
1/4 tsp: Baking soda,
1 tsp: Soy sauce,
SEASONINGS
1 tbsp: Ginger root, minced
-into pea sizes,
2 tsp: Garlic, minced
2: Chili peppers, dried
2: Green onions, cut
-torn, or 3 peppers
SAUCE
3 tbsp: Sugar,
2 tsp: Sherry,
2 tbsp: Soy sauce,
1 tsp: Vinegar,
3 tbsp: Ketchup, or tomato paste
1 tbsp: Water,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp