INGREDIENTS

INSTRUCTIONS

1. 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.)
2. Put the shrimps in a bowl and add 1 teaspoon salt and the rice wine.
3. 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.
4. Clean the scallions, then chop the white parts into the same size pieces
as the ginger.
5. 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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