1. Deep-fry shrimp as in "Basic Deep-fried Shrimp".
2. Mince chili peppers, garlic and ginger root. In a cup, combine sugar,
soy sauce, sherry and salt.
3. Heat remaining oil. Add chili peppers, garlic and ginger root; stir-fry
to brown lightly (1 to 2 minutes).
4. Stir in sugar-soy mixture and heat quickly.
5. Stir in deep-fried shrimp only to reheat; then serve at once.
VARIATIONS:
1. For the chili peppers, substitute a few drops of Tabasco Sauce and add
in step 5.
2. Omit the chili peppers. Reduce the sugar to 1 teaspoon. In step 1,
deep-fry the shrimp only 2 minutes. Return as in step 5 to reheat. Then
stir in 1/4 teaspoon crushed red pepper, 1 tablespoon catsup and 1
tablespoon Chinese chili. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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