Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Dry Tossed Chili shrimp

List of Ingredients




DRY TOSSED CHILLI SHRIMP
based on a recipe in Secrets from a Chinese Kitchen
by Vivenne & Jenny Lo


9 oz. shrimp in shells, heads and tails removed
1-1/2 tsp. rice wine or medium sherry
vegetable oil for frying
2 cloves garlic, crushed and finely chopped
1 red chilli, seeded and finely sliced
1 large scallion, chopped
pinch of salt
pinch of pepper
finely chopped chilli to garnish

Place the shrimp in a dish with the wine and let marinate
for 10 minutes. Heat the oil in a wok until it just begins
to smoke. Add the shrimp and deep fry for just a few
seconds, until the just change color. Quickly remove
with a slotted spoon and drain on paper towels. Pour
off the oil. Heat the wok again and add the shrimp, garlic,
chilli and spring onion. Toss together for 1 minute. Sprinkle
with salt and pepper and turn together once more. Serve
immediately, garnished with finely chopped chilli.




Recipe