| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Chinese5 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Shrimp; shelled |
| 1 |
|
In half lengthwise; rinsed and patted d |
|
|
Substitute raw; chicken cubed |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Chinese rice wine; or dry sherry |
| 1 |
ts |
Soy sauce |
| 2 |
tb |
Flour |
| 1 |
tb |
Cornstarch |
| 1 |
|
Egg; lightly beaten |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Ginger root; or ground ginger |
| 2 |
ts |
Minced garlic |
| 2 |
|
Scallions cut in; peas sized pieces |
| 2 |
|
Dried chili pepper |
| 3 |
tb |
Sugar |
| 2 |
ts |
Sherry |
| 5 |
ts |
Soy sauce |
| 1 |
ts |
White vinegar |
| 3 |
tb |
Catsup |
| 1 |
tb |
Water |
INSTRUCTIONS
SHRIMP MIXTURE
SEASONINGS
SAUCE
Mix above together and refrigerate for one hour (at least) Place above
seasonings in bowl and set aside Mix and set aside above sauce ingredients
3 C peanut oil for deep frying 1 tsp sesame oil Fry shrimp, or chicken in
peanut oil. Place in bowl and set aside. Pour off all but 2 T oil and add
seasonings and brown. Stir in sauce until bubbles. Return shrimp. Add
sesame oil.
This recipe is absolutely sensational. However it does not make alot of
sauce for rice. I usually double the sauce ingredients. It is very hot. If
you like food milder leave out some chilis. I have tried the General Taos
chicken posted here on prodigy. My family prefers this recipe. My last
attempt to post this recipe failed. Sorry for the inconvenience.
Liz in Phila Reformatted by Elaine Radis
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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