[CH] Last Night's Dinner - Szechuan-Style Shrimp

RisaG (radiorlg@yahoo.com)
Mon, 29 Jul 2002 13:21:22 -0700 (PDT) 

This was last night's dinner - Szechuan style Shrimp.
I adapted the recipe from a book called A Taste of
Hunterdon. It is a community cookbook and a very good
one. Well recommended.

Anyway, this came out delicious. Loved it. Could've
been spicier. Next time I make it I will use dried
chinese chiles instead of the fresh ones, it wasn't
spicy enough and both Steve & I had to douse it with
some hot sauce.

Once all the ingredients are cut and prepped, it is
very quick to cook.

                     *  Exported from  MasterCook  *

                          Szechuan-Style Shrimp

Recipe By     : Adapted from Lena Najmi, A Taste of
Hunterdon
Serving Size  : 2    Preparation Time :0:00
Categories    : Chiles                          
Oriental
                Seafood

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
   1      cup           vegetable oil -- for deep
frying
     1/2  tsp           toasted sesame oil
                        Shrimp:
     1/2  lb            jumbo shrimp (16-20 lb) --
shelled & deveined
     1/4  tsp           salt
   1      tsp           rice wine
   1      tsp           thin soy sauce
   2      tbsp          flour
   1      tbsp          cornstarch
   1                    egg -- lightly beaten
     1/4  tsp           baking soda
                        Seasonings:
   1      tsp           ginger root -- finely minced
   2      tsp           garlic -- minced
   2                    scallions (inc. green part) --
in pea-size pc
   2                    fresh chile peppers -- chopped
                        Sauce:
   3      tbsp          Splenda Sweetener -- or sugar
   5      tsp           thick soy sauce
   3      tbsp          Heinz Kicked Up Ketchup --
Zesty Garlic flavor
   2      tsp           rice wine
   1      tsp           rice vinegar
   1      tbsp          water

For shrimp: Mix shrimp with all other shrimp mixture
ingredients and refrigerate for at least one hour
before using.

Seasonings: Cut chiles into small pieces. Do not
discard seeds. Place in a small bowl with the rest of
the seasonings.

For sauce: Place all sauce ingredients into a small
bowl and mix well.

For cooking: Heat oil in wok over medium heat (or 370
degrees on electric wok). Add shrimp mixture, in two
batches, and stir briskly until shrimp turn pink (less
than 15 seconds). Remove with a drainer to a bowl.

Remove all but 2 tbsp oil from wok. Heat oil, then
lightly brown the seasonings. Stir in the sauce
mixture. Stir and cook until it bubbles. Return shrimp
to wok. Stir-fry for several seconds. Swirl in the
toasted sesame oil. Place on serving platter. Serve
hot.

Prep time: 20 minutes

Serves 2-4

                   - - - - - - - - - - - - - - - - - -


NOTES : From A Taste of Hunterdon, Hunterdon Medical
Center Auxiliary, 2100 Wescott Dive, Flemington, NJ
08822

For copies: Send checks for $12.95 plus $2 postage to
address above. For New Jersey residents, add 6% tax
(this comes to $15.73 per book).

RisaG

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