Szechuan Shrimp (Or Chicken)

Course : Chinese
Serves: 4
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-----shrimp mixture-----
1 pound shrimp -- shelled half lengthwise -- rinsed and patted dry 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 large egg -- lightly beaten
1/2 teaspoon baking soda
1 teaspoon ginger root -- or ground ginger
2 teaspoons minced garlic
2 medium scallions cut in -- peas sized pieces
2 medium dried chili pepper
3 tablespoons sugar
2 teaspoons sherry
5 teaspoons soy sauce
1 teaspoon white vinegar
3 tablespoons catsup
1 tablespoon water

Preparation / Directions:

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 a lot of sauce for rice. I usually double the sauce ingredients. It is very hot. If you like food milder leave out some chiles. I have tried the General Taos chicken posted here on prodigy. My family prefers this recipe.

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