Szechuan Spiced Shrimp

Recipe Ingredients

2 cups	474ml	Peanut oil - for frying
1 teaspoon	5ml	Sesame oil
		Marinade
1 lb	454g / 16oz	Shrimp - peeled
		Halved
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Sherry
1 teaspoon	5ml	Soy sauce
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Egg - beaten slightly (large)
1/4 teaspoon	1.3ml	Baking soda
		Seasonings
1 tablespoon	15ml	Ginger root - minced
2 teaspoons	10ml	Garlic - minced
2		Green onions - cut
		Pea sizes
2		Chili peppers - dried
		(or 3 peppers)
		Sauce
3 tablespoons	45ml	Sugar
2 tablespoons	30ml	Soy sauce
3 tablespoons	45ml	Ketchup - (or tomato paste)
2 teaspoons	10ml	Sherry
1 teaspoon	5ml	Vinegar
1 tablespoon	15ml	Water

Recipe Instructions

PREPARE MARINADE: Mix flour, salt, cornstarch, 1 t sherry, beaten egg, 1 t soy sauce and baking soda; stir in shrimp and refrigerate at least one hour.

COMBINE SEASONINGS: minced ginger root, garlic, green onions and chili peppers; reserve.

COMBINE SAUCE INGREDIENTS: sugar, 2 t sherry, 2 T soy sauce, vinegar, ketchup and water; reserve.

Heat peanut oil until a chopstick bubbles in it. Add half of the shrimp mixture and stir briskly about 10 seconds to lightly cook. Remove with a strainer to a bowl. Repeat with other half of shrimp mixture.

Remove all but 2 tablespoons of oil from the wok. Heat the oil, add the seasonings and brown lightly. Add the sauce mixture to the seasonings in the wok and stir until the mixture starts to bubble.

Add shrimp back to wok and stir fry for several seconds, until shrimp are well-mixed. (Remember that shrimp cook very quickly.) Stir the sesame oil into the shrimp mixture and serve hot, with rice on the side.

Source:
Food and Wine Magazine

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