Shrimp In Chili Sauce

Course : Chinese
Serves: 1
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30 medium shrimp -- cleaned and deveined
2 tablespoons sake or dry sherry
2 tablespoons soy sauce
1 medium green onion -- minced
1 teaspoon grated fresh ginger
1 clove garlic -- minced
1 teaspoon hot bean sauce -- (1 to 2)
1/2 cup fish stock or chicken broth
3 tablespoons soy sauce
2 tablespoons sugar
4 tablespoons sake or dry sherry
4 tablespoons ketchup
4 tablespoons vegetable oil
1 1/2 tablespoons corn starch
2 tablespoons water

Preparation / Directions:

1. In a medium bowl, place shrimp with sake and soy sauce. Blend well; let stand for 5 minutes in refrigerator. 2. In a small bowl, mix all the "sauce ingredients" and set aside. 3. Heat oil in a wok or large skillet over high heat, add DRAINED shrimp and stir-fry until shrimp are firm and pink. 4. Add green onion, ginger, garlic and hot bean sauce and stir-fry for 10 seconds; add sauce ingredients and cook until bubbly hot. 5. In a small bowl, dissolve corn starch in water; stir it in the shrimp and sauce mixture. Stir until thickened. If hot bean sauce is not available in your area, substitute with red hot pepper sauce...but I highly recommend to use Chinese hot bean sauce.

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