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Hot and Spicy Shrimp
Hot Braised Szechuan Shrimp Chinese Shrimp in Chili Sauce Wok Preparation
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| I first encountered this mouth-watering dish at the Hunan Garden in New York City's Chinatown. This is the closest I've come to duplicating that restaurant dish. | |
| Ingredients | |
| 1 lb | Medium-size raw shrimp, peeled and deveined |
| Marinade | |
| 1 teaspoon | rice wine |
| 1 teaspoon | soy sauce |
| 1 teaspoon | salt |
| 2+1 Tablespoons | peanut oil |
| Seasonings | |
| 1 Tablespoon | grated ginger root |
| 2 teaspoon | minced garlic |
| 1/4 cup | green onions, sliced (save tops for garnish) |
| Sauce | |
| 2 Tablespoons | soy sauce |
| 3 Tablespoons | sugar |
| 3 Tablespoons | ketchup |
| 2 teaspoon | rice wine | 1 teaspoon | rice wine vinegar |
| 3/4 teaspoon | chili powder |
| 1/2 teaspoon | cayenne pepper |
| 1 Tablespoon | water |
| Garnish | |
| 1/4 cup | green onion tops, sliced into small pieces |
Preparation
- Prepare the marinade ingredients, mixing together the salt, wine and soy sauce. Stir in the raw shrimp. Refrigerate for at least 1 hour.
- Combine the grated ginger, minced garlic, and green onions together. Set aside.
- Combine the sauce ingredients together. Mix well. Set aside.
- Heat 2 Tablespoons of peanut oil in hot wok, until almost smoking. Drain the shrimp from the marinade, then add half the shrimp to the wok. Stir-fry briskly for 30 seconds until the shrimp are opaque (they will cook thoroughly later on). Remove shrimp from wok with slotted spoon. Repeat with remaining shrimp.
- Heat 1 Tablespoon peanut oil in hot wok. Add the seasonings and brown lightly. Add the sauce mixture and stir the sauce and seasonings together until the mixture begins to bubble.
- Return the shrimp to the wok. Stir-fry until the shrimp are cooked and well-coated with sauce. Sprinkle the green onion tops over the shrimp.
- Serve over rice.