Szechuan shrimp (or chicken)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp; shelled, cut in half lengthwise rinsed and patted dry |
| Or | ||
| Substitute raw; chicken cube | ||
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Ginger root; or ground ginge |
| 2 | teaspoons | Minced garlic |
| 3 | tablespoons | Sugar |
| 2 | teaspoons | Sherry |
| 5 | teaspoons | Soy sauce |
| 1 | teaspoon | Chinese rice wine; or dry sh |
| 1 | teaspoon | Soy sauce |
| 2 | tablespoons | Flour |
| 1 | tablespoon | Cornstarch |
| 1 | Egg; lightly beaten | |
| ½ | teaspoon | Baking soda |
| 2 | Scallions cut in; peas sized | |
| 2 | Dried chili pepper | |
| 1 | teaspoon | White vinegar |
| 3 | tablespoons | Catsup |
| 1 | tablespoon | Water |
Directions
SHRIMP MIXTURE
SEASONINGS
SAUCE
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 alot of sauce for rice. I usually double the sauce ingredients. It is very hot. If you like food milder leave out some chilis. I have tried the General Taos chicken posted here on prodigy. My family prefers this recipe. My last attempt to post this recipe failed.
Sorry for the inconvenience.
Liz in Phila Reformatted by Elaine Radis