Szechuan Shrimp
Recipe
Szechuan Shrimp
Szechuan Shrimp
Ingredients
1 pound Shrimp — shelled
in half lengthwise — rinsed and patted d
substitute raw — chicken cubed
1/4 teaspoon Salt
1 teaspoon Chinese rice wine — or dry sherry
1 teaspoon Soy sauce
2 tablespoons Flour
1 tablespoon Cornstarch
1 Egg — lightly beaten
1/2 teaspoon Baking soda
1 pound Shrimp — shelled
in half lengthwise — rinsed and patted d
substitute raw — chicken cubed
1/4 teaspoon Salt
1 teaspoon Chinese rice wine — or dry sherry
1 teaspoon Soy sauce
2 tablespoons Flour
1 tablespoon Cornstarch
1 Egg — lightly beaten
1/2 teaspoon Baking soda
Seasoning:
1 teaspoon Ginger root — or ground ginger
2 teaspoons Minced garlic
2 Scallions cut in — peas sized pieces
2 Dried chili pepper
Sauce:
3 tablespoons Sugar
2 teaspoons Sherry
5 teaspoons Soy sauce
1 teaspoon White vinegar
3 tablespoons Catsup
1 tablespoon Water
Method
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.
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.
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