Shrimp in hot garlic sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shrimp - P & D |
| 2 | teaspoons | Cornstarch } |
| 1 | teaspoon | Dry sherry } A |
| ⅓ | teaspoon | Salt } |
| 1 | tablespoon | Garlic - minced } |
| 1 | tablespoon | Ginger root - minced } B |
| ½ | cup | Onion - diced } |
| 3 | tablespoons | Catsup } |
| 1 | tablespoon | Dry sherry } C |
| 1½ | tablespoon | Hot chili SAUCE* } |
| ½ | cup | Water } |
| ½ | tablespoon | Cornstarch } D |
| ⅔ | tablespoon | Sugar } |
| ½ | teaspoon | Salt } |
| 2 | cups | Cooked shrt grain wht rice |
Directions
* Half as much if using Chili PASTE. Add 1 tsp salt and 1 tbsp water to the shrimp and mix gently; let stand 10 minutes; rinse in a colander under running water; drain and dry with paper towels; marinate the shrimp in A; mix B, C & D separately and set aside; heat 3 tbsp oil in a preheated wok; stir-fry the shrimp until just done and remove from wok; add 1 tbsp oil, if needed, and heat; add B and stir-fry until fragrant; add C and stir-fry until hot; add D and stir-fry until the mixture thickens; add the cooked shrimp and heat through; put half the rice in each of two serving dishes; top with the shrimp mixture. Serves 2. From Chuck Ozburn.