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March 27, 2009, Newsletter Issue #248: Szechuan Shrimp
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Tip of the Week
These Szechuan Shrimp are one of the best recipes Iīve ever prepared. Full of ginger and garlic, they are a crowd pleaser.
This recipe is scaled to serve 20 people with 2 other main dishes and 1 starch (rice).
3 1/3 pounds medium shrimp 5 pinches salt 2 1/2 egg white, lightly beaten 5 teaspoons cornstarch, mixed with water 12 1/2 cups vegetable oil ***Sauce*** 5 teaspoons ginger, finely chopped 10 green onions, finely chopped 5 cloves garlic, finely chopped 6 2/3 dried red chilies, seeded and chopped 5 tablespoons light soy sauce 5 teaspoons rice wine 5 tablespoons tomato paste 5 tablespoons oyster sauce 15 tablespoons Chinese Stock, or water 10 drops sesame oil
Peel the shrimp; mix with salt, egg white and cornstarch paste until well coated.
Heat the oil in a preheated wok until itīs smoking then deep fry the shrimp for about 1 minute. Remove and drain on paper towels.
Pour off the oil, leaving about 1 Tablespoon in the wok. Add all the ingredients for the sauce, bring to a boil and stir until smooth and well blended.
Return the shrimp to the wok; stir to blend. Top with fresh chopped cilantro if desired.
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