| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
American |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Medium shrimp |
| 4 |
ts |
Salt |
| 2 |
tb |
Hoisin sauce* |
| 2 |
tb |
Chili sauce |
| 2 |
ts |
Shao hsing* |
| 1 |
ts |
Thin soy sauce |
| 1 |
ts |
Fish sauce* |
| 1 |
ts |
Chili paste with garlic* |
| 1/2 |
ts |
Sesame oil |
| 1/2 |
ts |
Peanut oil |
| 1/2 |
ts |
Hot chili oil* |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Msg |
| 4 |
c |
Peanut oil |
| 2 |
tb |
Fresh ginger root, finely minced |
| 3 |
tb |
Finely minced garlic |
| 4 |
|
Scallions, finely minced |
| 3 |
|
Dried red chilies* |
INSTRUCTIONS
*Available at Oriental grocery stores
Peel, devein and butterfly the shrimp. Sprinkle with 1 teaspoon of the
salt, allow to stand for 1/2 hour. During this time, prepare the sauce: mix
together the hoisin sauce, chili sauce, Shao Hsing, soy sauce, fish sauce,
chili paste, sesame oil, peanut oil, hot chili oil, sugar, and the MSG. In
a wok heat 4 cups of peanut oil to 375 degrees F. When the shrimp are ready
to cook thoroughly wash off salt with cold water. Add another teaspoon salt
to shrimp and let sit 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 the shrimp into the hot oil, and
cook until just past translucent, about 20 seconds. Remove. Add the other
half of the shrimp. The oil will not be as hot, so this portion may need 30
seconds to finish cooking. Remove.
Drain all but 2 tablespoons of oil from the wok. Over very high heat, stir
fry the ginger, garlic, scallions and dried chilies for one minute. Add the
reserved shrimp and toss, add the sauce to coat shrimp and serve.
Note: Chili sauce is an American product available in any supermarket; it
was introduced to China early in this century and has become a part of
Chinese cuisine. Shao Hsing is rice wine, and is available in Chinese
liquor stores. Dry sherry is a good substitute.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8866 Posted to MC-Recipe Digest V1 #591 by
Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997
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