Szechuan Shrimp With Chili Sauce

* Exported from MasterCook *

Szechuan Shrimp With Chili Sauce

Recipe By : Cooking Live Show #CL8866
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound medium shrimp
4 teaspoons salt
2 tablespoons hoisin sauce*
2 tablespoons chili sauce
2 teaspoons shao hsing*
1 teaspoon thin soy sauce
1 teaspoon fish sauce*
1 teaspoon chili paste with garlic*
1/2 teaspoon sesame oil
1/2 teaspoon peanut oil
1/2 teaspoon hot chili oil*
1/2 teaspoon sugar
1/2 teaspoon msg
4 cups peanut oil
2 tablespoons fresh ginger root -- finely minced
3 tablespoons finely minced garlic
4 scallions -- finely minced
3 dried red chilies*

*Available at Oriental grocery stores

Peel, devein and butterfly the shrimp. Sprinkle with 1 teaspoon of the salt,
allow to stand for 1/2 hour. During this time, prepare the sauce: mix together
the hoisin sauce, chili sauce, Shao Hsing, soy sauce, fish sauce, chili paste,
sesame oil, peanut oil, hot chili oil, sugar, and the MSG. In a wok heat 4
cups of peanut oil to 375 degrees F. When the shrimp are ready to cook
thoroughly wash off salt with cold water. Add another teaspoon salt to shrimp
and let sit 30 seconds, and wash off the salt. Repeat this procedure twice
more. The final time drain well but do not dry, let some water cling to the
shrimp. Immerse half the shrimp into the hot oil, and cook until just past
translucent, about 20 seconds. Remove. Add the other half of the shrimp. The
oil will not be as hot, so this portion may need 30 seconds to finish cooking.
Remove.

Drain all but 2 tablespoons of oil from the wok. Over very high heat, stir fry
the ginger, garlic, scallions and dried chilies for one minute. Add the
reserved shrimp and toss, add the sauce to coat shrimp and serve.

Note: Chili sauce is an American product available in any supermarket; it was
introduced to China early in this century and has become a part of Chinese
cuisine. Shao Hsing is rice wine, and is available in Chinese liquor stores.
Dry sherry is a good substitute.

Yield: 4 servings




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