Szechuan Shrimp (Or Chicken) |
Course : Chinese
Serves: 4 |
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Ingredients:
-----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 |
-----seasonings----- |
1 teaspoon ginger root -- or ground ginger |
2 teaspoons minced garlic |
2 medium scallions cut in -- peas sized pieces |
2 medium dried chili pepper |
-----sauce----- |
3 tablespoons sugar |
2 teaspoons sherry |
5 teaspoons soy sauce |
1 teaspoon white vinegar |
3 tablespoons catsup |
1 tablespoon water |
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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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