Szechuan Shrimp With Chili Sauce

Serving Size : 1
Ingredients

for prepare Szechuan Shrimp With Chili Sauce

:

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
2	tablespoons	fresh ginger root - finely minced
6		scallions - finely minced
about 2/3 cup szechuan shrimp with chili sauce
3	tablespoons	finely minced garlic
3		dried red chilies
4	cups	peanut oil

Peel, devein and butterfly the shrimp. Sprinkle with 1 teaspoon of the salt and allow to stand for 1/2 hour. During this time, prepare the sauce: mix together the hoisin sauce, the chili sauce, the Shao Hsing, the soy sauce, the fish sauce, the chili paste with garlic, the sesame oil, the peanut oil, the chili oil, the sugar and the MSG. In a wok, bring 4 cups of peanut oil to 375 degrees. When the shrimp are ready to cook, thoroughly wash off the salt with cold water. Add another teaspoon of salt to the shrimp, mix, let stand 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 of the shrimp in the hot oil and cook until just past translucent (20 seconds or so). Remove. Add the other half of the shrimp. The oil will not be as hot so this portion of shrimp may need 30 seconds to finish cooking. Remove. Drain all of the oil but 2 tablespoons from the wok. Over very high heat, stir-fry the ginger, the scallions, the garlic, and the dried chilies for one minute. Add the reserved shrimp. Toss. Add the prepared sauce. Stir to coat shrimp and serve. Yield: 4 servings Recipe by David Rosengarten

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .