March 27, 2009, Newsletter Issue #248: Szechuan Shrimp

Tip of the Week

These Szechuan Shrimp are one of the best recipes I´ve 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 it´s 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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