Spicy hot shrimp

Yield: 4 Servings

Measure Ingredient
1 pounds Shrimp; peeled and deveined
1 tablespoon Ginger root; chopped
1 tablespoon Garlic; chopped
4 \N Scallions; chopped
1 tablespoon Wine or sherry
2 tablespoons Soy sauce
1 teaspoon Sugar
½ teaspoon Salt
½ teaspoon Crushed red pepper (to taste)
2 tablespoons Ketchup
1 tablespoon Cornstarch dissloved in:
2 tablespoons Water
2 tablespoons Cooking oil

Heat oil in wok. Add ginger, garlic, scallions, red pepper. Stir fry for 60 seconds. Add shrimp, cook until done (firm and no longer transparent) Add wine, soy, ketchup, sugar and blend well. Add cornstarch mixture and continue cooking until mixture thickens. Serve over rice. Enjoy.

I originally experienced this recipe at a Chinese/Polynesian restaurant where it was called King Crab Flambe. It featured crab instead of shrimp and was prepared at the table flambe style. So, use these ideas and get started!!



From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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