INGREDIENTS

INSTRUCTIONS

Rinse the shrimps well under running water. Pull off legs, but leave
the shells on.* Using a scissors, cut a small slit about one-third of
the way up the back of the shell. (This will allow the marinade and
cooking sauce to penetrate the shrimps more easily. You can, if you
want, also remove the dark intestine on the back of the shrimp.) Put
the shrimps in a bowl and add 1 teaspoon salt and the rice wine. Peel
the ginger and chop it into small pieces, about the size of a match
head. Add 1 teaspoonful of the chopped ginger to the shrimps in the
bowl and set the rest aside. Stir the shrimps well, then let stand  for
at least 30 minutes. Clean the scallions, then chop the white  parts
into the same size pieces as the ginger. Mix the cornstarch and  1/4 c
water together in a small bowl.  COOKING: 6. Pour off the excess liquid
from the shrimps, but don't  rinse them off. (It is all right for the
little bits of ginger to  remain on the shrimps.)  7. Heat the pan over
a fairly high flame for about 15 seconds, then  add 1 tablespoon peanut
oil. The oil will be hot enough to cook with  when the first tiny
bubbles form and a few small wisps of smoke  appear.  8. Throw in the
shrimps and stir-fry them over high heat for 1 or 2  minutes, until
they are nearly cooked, using your cooking shovel or  spoon in a
scooping motion to toss the shrimps around in the pan so  they are all
exposed to the hot oil. When the shrimps are almost  done, they will
begin to turn pink and become slightly stiff. (If  they seem too dry,
you can add a little water during the stir-frying  process.)  9. Lower
the heat, cover the pan, and let the shrimps cook for 5  minutes more.
Then remove them from the pan and set them aside.  10. Clean out the
pan by wiping it with a paper towel, then reheat it  over a fairly high
flame. Pour in 3 tablespoons fresh peanut oil.  When it is hot enough,
quickly add the rest of the chopped ginger,  scallions, and ketchup and
stir-fry vigorously for no more than 10  seconds.  11. Immediately add
5 tablespoons water, the sugar, and 1/4 teaspoon  salt and let the
mixture come to a boil. Let it cook for about 1  minute, then return
the shrimps to the pan.  12. Stir the cornstarch and water thoroughly
to make sure they are  well combined, then pour the mixture into the
pan. Stirfry the  shrimps and the sauce until the sauce has become
clear and thick;  this should not take more than about 30 seconds.  13.
Taste the sauce for salt before you serve it, and stir it up a  little
on the serving platter just before you bring it to the table.  (This is
to make sure that no film has formed on the sauce that would  spoil its
bright, fresh appearance.)  14. Serve over rice.  Source: "Mrs.
Chiang's Szechwan Cookbook" by Ellen Schrecker.  *NOTE: I've always
shelled the shrimp first.  Posted to MM-Recipes Digest V4 #078 by Linda
Place  <placel@worldnet.att.net> on Mar 18, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 895
Calories From Fat: 507
Total Fat: 58.8g
Cholesterol: 571.5mg
Sodium: 5987mg
Potassium: 888.5mg
Carbohydrates: 33.8g
Fiber: 1.1g
Sugar: 13.1g
Protein: 63.1g