SZECHUAN SHRIMP


Course : Shrimp
Serves: 4
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Ingredients:


1/2 cup Scallions -- minced

1/2 cup Bamboo shoot -- minced

3 tablespoons Water

3 cloves garlic

1/2 cup Cat up

1 tablespoon Soy sauce

2 tablespoons Sugar

1 tablespoon Cornstarch

1/4 teaspoon Tabasco

1 1/2 cups Peanut oil

1 pound Fresh shrimp; shelled -- deveined

1/4 teaspoon Fresh ginger root -- minced

3 tablespoons Sherry

1 1/2 teaspoons Sesame oil or

1 tablespoon Toasted sesame seeds -- (opt)

3 cups Hot cooked rice
 

Preparation / Directions:


Combine scallions, bamboo shoot , ginger, garlic, and tabasco in a small bowl. In second bowl combine sugar, catsup, sherry, soy sauce, and sesame oil or seeds. In third bowl mix cornstarch and water. Heat oil in a wok or large skillet to 400F. Have ready a large strainer with a bowl underneath. Add shrimp to hot oil, stirring until done, about 2 minutes. Pour oil and shrimp into strainer to drain. Heat 2 T. of the strained oil in same wok or skillet over high heat. Add scallion mixture and stir-fry for one minute. Add drained shrimp and stir-fry for 30 seconds. Add cornstarch mixture to wok. Cook and stir until slightly thickened. Serve over cooked rice.


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