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Szechuan-style Shrimp
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    Szechuan-style Shrimp

  • 1 cup vegetable oil -- for deep frying
  • 1/2 tsp toasted sesame oil
    Shrimp:
  • 1/2 lb jumbo shrimp (16-20 lb) -- shelled & deveined
  • 1/4 tsp salt
  • 1 tsp rice wine
  • 1 tsp thin soy sauce
  • 2 tbsp flour
  • 1 tbsp cornstarch
  • 1 egg -- lightly beaten
  • 1/4 tsp baking soda Seasonings:
  • 1 tsp ginger root -- finely minced
  • 2 tsp garlic -- minced
  • 2 scallions (inc. green part) --in pea-size pc
  • 2 fresh chile peppers -- chopped
    Sauce:
  • 3 tbsp Splenda Sweetener -- or sugar
  • 5 tsp thick soy sauce
  • 3 tbsp Heinz Kicked Up Ketchup -- Zesty Garlic flavor
  • 2 tsp rice wine
  • 1 tsp rice vinegar
  • 1 tbsp water
  • For shrimp: Mix shrimp with all other shrimp mixture ingredients and refrigerate for at least one hour before using.

    Seasonings: Cut chiles into small pieces. Do not discard seeds. Place in a small bowl with the rest of the seasonings.

    For sauce: Place all sauce ingredients into a small bowl and mix well.

    For cooking: Heat oil in wok over medium heat (or 370 degrees on electric wok). Add shrimp mixture, in two batches, and stir briskly until shrimp turn pink (less than 15 seconds). Remove with a drainer to a bowl.

    Remove all but 2 tbsp oil from wok. Heat oil, then lightly brown the seasonings. Stir in the sauce mixture. Stir and cook until it bubbles. Return shrimp to wok. Stir-fry for several seconds. Swirl in the toasted sesame oil. Place on serving platter. Serve hot.

    Prep time: 20 minutes

    Serves 2-4

    From A Taste of Hunterdon, Hunterdon Medical Center Auxiliary, 2100 Wescott Dive, Flemington, NJ 08822

    For copies: Send checks for $12.95 plus $2 postage to address above. For New Jersey residents, add 6% tax (this comes to $15.73 per book).

    From: RisaG, Adapted from Lena Najmi, A Taste of Hunterdon
    FOR PERSONAL USE ONLY. RIGHTS RESERVED.
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Mon, 29 Jul 2002

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