Szechuan shrimp
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Raw shrimp, peeled, deveined |
| 2 | teaspoons | Soy sauce |
| 3 | teaspoons | White vinegar |
| 7 | teaspoons | Water |
| ½ | cup | Sugar |
| ½ | cup | Hot bean paste |
| 3 | teaspoons | Chili sauce, bottled |
| 3 | teaspoons | Sesame oil |
| ¼ | cup | Ginger root, finely minced |
| 6 | cloves | Garlic, finely minced |
| 2 | teaspoons | Scallions, chopped |
| 1 | teaspoon | Corn starch |
Directions
INGREDIENTS
DIRECTIONS
In a small bowl, combine the soy sauce, 5 tsp water, vinegar, sugar and bean paste and chili sauce. Mix thoroughly until bean paste is smooth. Set aside. In a large frying pan or wok, heat sesame oil over high heat. Add ginger root, garlic and scallions, and stir-fry for a few seconds. Add the shrimp and stir-fry just until shrimp turns pink, about 2 minutes. Add soy sauce mixture and bring quickly to a simmer, stirring constantly. Combine cornstarch and remaining 2 tsp water. Gradually pour into pan or wok, stirring until sauce thickens.
Use just enough cornstarch to thicken slightly. Serve immediately with plain rice.
Submitted By EARL SHELSBY On 02-21-95