Szechwan Shrimp
INGREDIENTS:
1 pound medium-size or large shrimp
1 tablespoon salt
Cooking sauce (recipe below)
2 1/2 tablespoons salad oil
3 large cloves garlic, minced
1 teaspoon minced fresh ginger
1/4 teaspoon crushed red pepper
3 batches green onions, thinly sliced
Shell and devein shrimp
Place shrimp in a bowl and sprinkle with salt and rub it in with your hands
Let stand for 15 minutes, then rinse well, drain, and pat dry with paper towels
Prepare cooking sauce and set aside
Heat a wok or wide frying pan, over medium heat
When oil begins to heat, add shrimp and stir-fry until shells turn pink (3 to 4 minutes)
Remove from pan
Heat remaining 1 tablespoon oil in pan over medium heat
Add garlic, ginger, and pepper and stir-fry for 5 seconds
Return shrimp to pan, add onions, and stir once
Stir cooking sauce, pour into pan, and cook, stirring, until sauce boils and thickens
Cooking Sauce
In a bowl, combine 1 tablespoon each Worcestershire and dry sherry, 2 tablespoons catsup,1/4 cup water, 2 teaspoons sugar, 1/2 teaspoon salt, and 11/2 teaspoons cornstarch.
Makes 3 to 4 servings
NOTE: We've used this recipe for years and no longer remember where we found it (a cook book is all we know). And we now add considerably more green onions than the original recipe calls for...
