Chilled Shrimp In Chinese Mustard Sauce
|Water||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Reduced-sodium soy sauce||2 Tablespoon|
|Szechuan peppercorns/Black peppercorns||1⁄2 Teaspoon|
|Large shrimp||1 Pound, peeled and deveined|
|Prepared sweet and sour sauce||1⁄4 Cup (4 tbs)|
|Hot chinese mustard||2 Teaspoon|
Combine water, wine, soy sauce and peppercorns in medium saucepan.
Bring to a boil over high heat.
Add shrimp; reduce heat to medium.
Cover and simmer 2 to 3 minutes or until shrimp are opaque.
Cover and refrigerate until chilled.
Combine sweet and sour sauce and mustard in small bowl; mix well.