Firecracker Shrimp

Recipe Ingredients

3/4 lb	340g / 11oz	Raw medium-size shrimp - shelled, deveined
2 tablespoons	30ml	Vegetable oil
1/2 tablespoon	7.5ml	Onion - sliced (small)
1		Dried whole red chile pepper - minced
1		Sliced bamboo shoots - (8 oz) - drained
1		Green bell pepper - seeded, and
		Cut into 1" squares
		Marinade
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Chicken broth
2 teaspoons	10ml	Sesame oil
1 teaspoon	5ml	Cornstarch - mixed with
2 teaspoons	10ml	Water
		Sauce
1/3 cup	78ml	Chicken broth
2 tablespoons	30ml	Rice vinegar or red wine vinegar
1 tablespoon	15ml	Dark soy sauce
1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Sweet bean paste
2 teaspoons	10ml	Sugar
1 1/2 teaspoons	7.5ml	Sesame oil
1 teaspoon	5ml	Cornstarch

Recipe Instructions

Combine marinade ingredients in a medium-size bowl. Add shrimp; stir to coat. Cover and refrigerate for 1 to 2 hours, stirring occasionally. Combine sauce ingredients in a small bowl and set aside.

Place a wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides. Add onion; cook, stirring, until soft and translucent. Add shrimp; stir-fry for 1 minute or until shrimp turns pink. Add chile pepper, bamboo shoots and bell pepper; cook and toss for 1 minute. Add sauce; cook, stirring, until sauce boils and thickens slightly.

Transfer to a serving platter and serve hot.

This recipe yields 4 servings.

Source:
Yan Can Do It at - http://starbulletin.com/97/02/05/features/story1.html

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