Szechuan Spiced Shrimp Recipe

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Szechuan Spiced Shrimp Ingredients

2 cup peanut oil, for frying
1 tsp sesame oil

MARINADE

1 lb shrimp, peeled and halved
1/4 tsp salt
1 tsp sherry
1 tsp soy sauce
2 tbsp flour
1 tbsp cornstarch
1 large egg, beaten slightly
1/4 tsp baking soda

SEASONINGS

1 tbsp ginger root, minced
2 tsp garlic, minced
2 green onions, cut into pea sizes
2 chili peppers, dried torn (or 3 pep, pers)

SAUCE

3 tbsp sugar
2 tbsp soy sauce
3 tbsp ketchup (or tomato paste)
2 tsp sherry
1 tsp vinegar
1 tbsp water

A Recipe for
Szechuan Spiced Shrimp

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This Recipe for Szechuan Spiced Shrimp is one of thousands in the Recipes-to-go Asian Cookbook.

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

This is a recipe for Szechuan Spiced Shrimp from the recipe cookbook of Recipes-to-go (Asian)

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Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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Szechuan Spiced Shrimp

Avoid fruit and nuts. You are what you eat.
Jim Davis

Szechuan Spiced Shrimp Directions

PREPARE MARINADE: Mix flour, salt, cornstarch, 1 t sherry, beaten
egg, 1 t soy sauce and baking soda; stir in shrimp and refrigerate at
least one hour.

COMBINE SEASONINGS: minced ginger root, garlic, green onions and
chili peppers; reserve.

COMBINE SAUCE INGREDIENTS: sugar, 2 t sherry, 2 T soy sauce, vinegar,
ketchup and water; reserve.

Heat peanut oil until a chopstick bubbles in it. Add half of the
shrimp mixture and stir briskly about 10 seconds to lightly cook.
Remove with a strainer to a bowl. Repeat with other half of shrimp
mixture.

Remove all but 2 tablespoons of oil from the wok. Heat the oil, add
the seasonings and brown lightly. Add the sauce mixture to the
seasonings in the wok and stir until the mixture starts to bubble.

Add shrimp back to wok and stir fry for several seconds, until shrimp
are well-mixed. (Remember that shrimp cook very quickly.) Stir the
sesame oil into the shrimp mixture and serve hot, with rice on the
side.

Serves: 1

Szechuan Spiced Shrimp Recipe brought to you by Recipes To-Go

Szechuan Spiced Shrimp Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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