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Fish/Seafood: Szchuan Shrimp

Source of Recipe

unknown


List of Ingredients

1/2 cup Scallions -- minced
1/2 cup Bamboo shoot -- minced
3 tablespoons Water
3 Garlic cloves -- minced
1/2 cup catsup
1 tablespoon Soy sauce
2 tablespoons Sugar
1 tablespoon Cornstarch
1/4 teaspoon Tabasco
1 1/2 cups Peanut oil
1 pound Fresh shrimp; shelled -- deveined
1/4 teaspoon Fresh ginger root -- minced
3 tablespoons Sherry
1 1/2 teaspoons Sesame oil or
1 tablespoon Toasted sesame seeds -- (opt)
Hot cooked rice


Recipe

Combine scallions, bamboo shoot , ginger, garlic, and Tabasco in a small bowl. In second bowl combine sugar, catsup, sherry, soy sauce, and sesame oil or seeds. In third bowl mix cornstarch and water. Heat oil in a wok or large skillet to 400ºF. Have ready a large strainer with a bowl underneath. Add shrimp to hot oil, stirring until done, about 2 minutes. Pour oil and shrimp into strainer to drain. Heat 2 T. of the strained oil in same wok or skillet over high heat. Add scallion mixture and stir-fry for one minute. Add drained shrimp and stir-fry for 30 seconds. Add cornstarch mixture to wok. Cook and stir until slightly thickened. Serve over cooked rice.