Szechuan Shrimp (Or Chicken)
chicken, chinese, seafood
SHRIMP MIXTURE-----
1 lb shrimp -- shelled
1 half lengthwise -- rinsed
1 and patted d
1 substitute raw -- chicken
1 cubed
1/4 teaspoon salt
1 teaspoon chinese rice wine -- or dry
1 sherry
1 teaspoon soy sauce
2 tablespoon flour
1 tablespoon cornstarch
1 egg -- lightly beaten
1/2 teaspoon baking soda
SEASONINGS-----
1 teaspoon ginger root -- or ground
1 ginger
2 teaspoon minced garlic
2 scallions cut in -- peas
1 sized pieces
2 dried chili pepper
SAUCE-----
3 tablespoon sugar
2 teaspoon sherry
5 teaspoon soy sauce
1 teaspoon white vinegar
3 tablespoon catsup
1 tablespoon water
Mix above together and refrigerate for one hour (at least) Place above seasonings in bowl and set aside Mix and set aside above sauce ingredients 3 C peanut oil for deep frying 1 tsp sesame oil Fry shrimp, or chicken in peanut oil. Place in bowl and set aside. Pour off all but 2 T oil and add seasonings and brown. Stir in sauce until bubbles. Return shrimp. Add sesame oil.
This recipe is absolutely sensational. However it does not make alot of sauce for rice. I usually double the sauce ingredients. It is very hot. If you like food milder leave out some chilis. I have tried the General Taos chicken posted here on prodigy. My family prefers this recipe. My last attempt to post this recipe failed. Sorry for the inconvenience. Liz in Phila Reformatted by Elaine Radis
Yield: 4 servings