Dry Cooked Prawns Or Shrimps Szechuan Style
|Large shrimps/Prawns||1 Pound|
|Tomato catsup||3 Tablespoon|
|Dark soy sauce||2 Tablespoon|
|Chinese rice wine||2 Tablespoon|
|Tapioca starch||1⁄2 Teaspoon|
|Fresh ginger root||2 Teaspoon, minced|
|Hot bean sauce||2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Scallion stalks||2 , chopped|
|Peanut oil/Vegetable oil||3 Tablespoon|
Devein the shrimps; wash and drain.
Mix the catsup, soy sauce, sugar, wine, tapioca starch, ginger, hot bean sauce and sesame oil to form the combined seasoning sauce.
Heat oil in the wok.
Fry the shrimps about 5 minutes on each side.
When done, scoop in two thirds of the combined seasoning sauce a little at a time and stir fry until the sauce is absorbed by the shrimps.
Pour in the final third of the sauce and mix thoroughly.
Garnish with the chopped scallions.