Szechuan Spiced Shrimp

Name: Szechuan Spiced Shrimp
Cuisine: Chinese
Ingredients: peanut oil; sesame oil; shrimp; salt; sherry; soy sauce, tamari; flour; cornstarch; eggs; baking soda; ginger root; garlic; scallions, spring or green onions; hot chili peppers; sugar; soy sauce, tamari; ketchup; sherry; vinegar; water

Ingredients

CUPS PEANUT OIL
for frying

TEASPOON SESAME OIL

marinade

POUND SHRIMP
peeled, halved

TEASPOON SALT

TEASPOON SHERRY

TEASPOON SOY SAUCE, TAMARI

TABLESPOONS ALL-PURPOSE FLOUR

TABLESPOON CORNSTARCH

LARGE EGGS
beaten slightly

TEASPOON BAKING SODA

seasonings

TABLESPOON GINGER ROOT

TEASPOONS GARLIC
minced

EACH SCALLIONS, SPRING OR GREEN ONIONS
chopped

EACH HOT CHILI PEPPERS
dried, torn *

sauce

TABLESPOONS SUGAR

TABLESPOONS SOY SAUCE, TAMARI

TABLESPOONS KETCHUP
or tomato paste

TEASPOONS SHERRY

TEASPOON VINEGAR

TABLESPOON WATER

Directions

PREPARE MARINADE: Mix flour, salt, cornstarch, 1 teaspoon sherry, beaten egg, 1 teaspoon soy sauce and baking soda; stir in shrimp and refrigerate at least one hour.

COMBINE SEASONINGS: minced ginger root, garlic, green onions and chili peppers; reserve.

COMBINE SAUCE INGREDIENTS: sugar, 2 teaspoon sherry, 2 tablespoon soy sauce, vinegar, ketchup and water; reserve.

Heat peanut oil until a chopstick bubbles in it.

Add half of the shrimp mixture and stir briskly about 10 seconds to lightly cook.

Remove with a strainer to a bowl.

Repeat with other half of shrimp mixture.

Remove all but 2 tablespoons of oil from the wok.

Heat the oil, add the seasonings and brown lightly.

Add the sauce mixture to the seasonings in the wok and stir until the mixture starts to bubble.

Add shrimp back to wok and stir fry for several seconds, until shrimp are well-mixed.

(Remember that shrimp cook very quickly.)

Stir the sesame oil into the shrimp mixture and serve hot, with rice on the side.