Szechuan Shrimp (Or Chicken)

Recipe Ingredients

		Shrimp Mixture
1 lb	454g / 16oz	Shrimp - shelled
1		Half lengthwise - rinsed and patted d
		Substitute raw - chicken cubed
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Chinese rice wine - or dry sherry
1 teaspoon	5ml	Soy sauce
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Cornstarch
1		Egg - lightly beaten
1/2 teaspoon	2.5ml	Baking soda
		Seasonings
1 teaspoon	5ml	Ginger root - or ground ginger
2 teaspoons	10ml	Minced garlic
2		Scallions cut in - peas sized pieces
2		Dried chili pepper
		Sauce
3 tablespoons	45ml	Sugar
2 teaspoons	10ml	Sherry
5 teaspoons	25ml	Soy sauce
1 teaspoon	5ml	White vinegar
3 tablespoons	45ml	Catsup
1 tablespoon	15ml	Water

Recipe Instructions

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----shrimp mixture-----

1 pound shrimp -- shelled

1 in half lengthwise -- rinsed and patted d

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 egg -- lightly beaten

1/2 teaspoon baking soda

-----seasonings-----

1 teaspoon ginger root -- or ground ginger

2 teaspoons minced garlic

2 scallions cut in -- peas sized pieces

2 dried chili pepper

-----sauce-----

3 tablespoons sugar

2 teaspoons sherry

5 teaspoons soy sauce

1 teaspoon white vinegar

3 tablespoons catsup

1 tablespoon water

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.

Source:
Jo Merrill

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