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Szechuan Shrimp

southern.chef's picture
Ingredients
  Catsup 1⁄2 Cup (8 tbs)
  Chili sauce 1⁄4 Cup (4 tbs)
  Water 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Cornstarch 2 Tablespoon
  Dry sherry 3 Tablespoon
  Soy sauce 1 Tablespoon
  Sesame oil 2 Teaspoon
  Vegetable oil 2⁄3 Cup (10.67 tbs)
  Scallions/Green onions 6 , chopped
  Garlic 3 Clove (15 gm), minced
  Canned water chestnuts 8 Ounce, drained and chopped
  Crushed red pepper 2 Teaspoon
  Minced ginger root 1 Teaspoon
  Black pepper 1 Teaspoon
  Shrimp 2 Pound (Peeled And Deveined)
  Hot cooked rice 1 Cup (16 tbs)
Directions

Combine catsup, chili sauce, water, sugar, cornstarch, sherry, soy sauce, and sesame oil, mix well, and set aside.
Pour vegetable oil around top of preheated wok or large skillet, coating sides, allow to heat at medium high (325°) for 1 minute.
Add scallions, garlic, water chestnuts, red pepper, gingerroot, and cracked black pepper, stir-fry 2 to 3 minutes.
Add shrimp, stir-fry 3 minutes or until shrimp turn pink.
Add catsup mixture to wok, and cook 1 minute, stirring constantly, until thickened.
Serve over rice.

Recipe Summary

Cuisine: 
Chinese
Method: 
Stir Fried
Dish: 
Curry
Interest: 
Party
Servings: 
8

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