Szechuan Shrimp With Chili Sauce

Recipe Ingredients

1 lb	454g / 16oz	Medium shrimp
4 teaspoons	20ml	Salt
2 tablespoons	30ml	Hoisin sauce
2 tablespoons	30ml	Chili sauce
2 teaspoons	10ml	Shao hsing
1 teaspoon	5ml	Thin soy sauce
1 teaspoon	5ml	Fish sauce
1 teaspoon	5ml	Chili paste with garlic
1/2 teaspoon	2.5ml	Sesame oil
1/2 teaspoon	2.5ml	Peanut oil
1/2 teaspoon	2.5ml	Hot chili oil
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Msg
2 tablespoons	30ml	Fresh ginger root - finely minced
6		Scallions - finely minced (about 2/3 cup)
3 tablespoons	45ml	Finely minced garlic
3		Dried red chilies
4 cups	948ml	Peanut oil

Recipe Instructions

Peel, devein and butterfly the shrimp. Sprinkle with 1 teaspoon of the salt and allow to stand for 1/2 hour. During this time, prepare the sauce: mix together the hoisin sauce, the chili sauce, the Shao Hsing, the soy sauce, the fish sauce, the chili paste with garlic, the sesame oil, the peanut oil, the chili oil, the sugar and the MSG.

In a wok, bring 4 cups of peanut oil to 375F.

When the shrimp are ready to cook, thoroughly wash off the salt with cold water. Add another teaspoon of salt to the shrimp, mix, let stand 30 seconds, and wash off the salt. Repeat this procedure twice more.

The final time, drain well but do not dry--let some water cling to the shrimp. Immerse half of the shrimp in the hot oil and cook until just past translucent (20 seconds or so). Remove. Add the other half of the shrimp. The oil will not be as hot so this portion of shrimp may need 30 seconds to finish cooking. Remove.

Drain all of the oil but 2 tablespoons from the wok. Over very high heat, stir-fry the ginger, the scallions, the garlic, and the dried chilies for one minute. Add the reserved shrimp. Toss. Add the prepared sauce. Stir to coat shrimp and serve.

Yield: 4 servings

Recipe Courtesy of David Rosengarten

Source:
Food and Wine Magazine

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