Shrimp In Chili Sauce - 1

Recipe Ingredients

30		Shrimp - cleaned and deveined
2 tablespoons	30ml	Sake or dry sherry
2 tablespoons	30ml	Soy sauce
1		Green onion - minced
1 teaspoon	5ml	Grated fresh ginger
1		Garlic - minced
1 teaspoon	5ml	Hot bean sauce - (1 to 2)
		Sauce Ingredients
1/2 cup	118ml	Fish stock or chicken broth
3 tablespoons	45ml	Soy sauce
2 tablespoons	30ml	Sugar
4 tablespoons	60ml	Sake or dry sherry
4 tablespoons	60ml	Ketchup
		Other Ingredients
4 tablespoons	60ml	Vegetable oil
1 1/2 tablespoons	22ml	Corn starch
2 tablespoons	30ml	Water

Recipe Instructions

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.

Source:
Cooking Light, Jul/Aug 1995, page 118

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