Shrimps Szechuan Style
|Raw shrimp||1 Pound, peeled and deveined (Fresh Or Frozen)|
|Tomato catsup||1 Tablespoon|
|Chili sauce||1 Tablespoon|
|Chinese rice wine||1 Tablespoon|
|Dark soy sauce||1 Tablespoon|
|Dried red pepper||1⁄4 Teaspoon, chopped|
|Peanut oil/Vegetable oil||2 Tablespoon|
|Scallion stalks||4 , chopped|
|Ginger root||2 Tablespoon, chopped|
|Garlic||2 Clove (10 gm), chopped|
Defrost the shrimps.
Rinse and drain, then thoroughly pat them dry with paper towels.
Mix tomato catsup, chili sauce, wine, soy sauce, sugar, salt, dried red pepper, and tapioca starch in a bowl to make the combined seasoning sauce.
Heat oil in the wok.
Add scallions, ginger, and garlic and stir for about 1/2 minute.
Drop in shrimps and stir constantly for about 2 minutes or until the shrimps change color.
Pour in half of the combined seasoning sauce.
Stir a few times, then pour in the rest of the sauce.
Stir a few more times.