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Szechuan shrimp

Szechuan shrimp
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Ingredients/Components

  • sugar - 2 Tbsp
  • cornstarch - 1 Tbsp
  • water - 3 Tbsp
  • soy sauce - 1 Tbsp
  • catsup - 1/2 c
  • peanut oil
  • dry sherry - 3 Tbsp
  • large cloves garlic, minced - 3 item
  • minced fresh ginger - 1/4 item
  • liquid hot pepper sauce - 1/4 tsp
  • minced scallions - 1/2 c
  • shelled and deveined raw shrimp - 1 lb
  • minced bamboo shoots - 1/2 c
  • sesame oil or toasted sesame seed

How to make szechuan shrimp:

Combine scallions, bamboo shoots, ginger, garlic and pepper sauce in a small bowl. In a second bowl, combine sugar, catsup, sherry, soy sauce and sesame oil (or seed). In 3rd bowl, mix cornstarch and water. Heat oil in wok or large skillet to 400°. Have ready a large strainer with bowl underneath. Add shrimp to hot oil, stirring until done, about 2 minutes. Pour oil and shrimp into strainer to drain. Heat 2 tablespoons of strained oil in same wok over high heat. Add scallions. Mix and stir-fry 1 minute. Add drained shrimp and stir-fry 30 seconds. Add cornstarch mixture to wok. Cook and stir until slightly thickened. Serve over rice. Add pea pods and baby corn if desired to wok with scallion mixture.

Recipe categories: Lunch/snacks, Main dish, Shrimp.

Rating:
Szechuan shrimp
4
Average rating: 4 of 5, total votes: 6
Cook. Time: PT25M
Total Time: PT25M


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