Recipe - Red-Cooked Shrimp {hongshao Xia}

1 pound Medium shrimp(raw)
1 1inch piece fresh ginger
1 teaspoon Salt
9 Cloves garlic
4 Scallions
1 tablespoon Cornstarch
2 tablespoon Water
2 tablespoon Peanut oil
1 tablespoon Chinese rice wine(preferred)
or cooking sherry
3 tablespoon Peanut oil
2 teaspoon HOT pepper paste
2 tablespoon Soy sauce
One half cup Water
1 One fourth teaspoon Granulated sugar
1 One fourth teaspoon Rice wine vinegar

Sorry so long in answering this so will post to the list also. I was
mistaken in that it is not in the Frugal Gourmets book but MRS. CHIANG'S "
The Szechwan Cookbook Szechwan Home Cooking". The actual recipe calls for
shrimp. I will send her original recipe. I have used skinless/boneless
chicken breast cut to the size of medium shrimp in this recipe with great
results. Now on to the recipe:

Rinse the shrimp well under running water. Pull off their legs, but leave
the shells on. Using scissors, cut a slit halfway up the back of the shell.
(This will allow the marinade & cooking sauce to penetrate the shrimp more
easily.) Put shrimp on a plate.

Peel the ginger, then chopp into tiny pieces, then sprinkle 1 teaspoon of
the chopped ginger & the salt evenly over the shrimp, then set aside for at
least 15 minutes. {12 hours is much better in my opinion}

Peel & chop the garlic into pieces the size of raw rice.

Clean the scallions, then slice them, both the white & half of the green,
crosswise into small pieces about 1/8 inch long.

Combine the cornstarch & water in a small bowl & set aside.
Cooking

Heat your wok over a moderately high flame for 15 30 seconds, then add the
2 tablespoons of oil. It shouldbe hot enough to cook with when the first
tiny bubbles form & a few small wisps of smoke appear.

When the oil is ready, add the shrimp & stir fry for 45 seconds, using your
cooking shovel or spoon in a scooping motion to toss the shrimps so they
are all exposed to the hot oil.

Pourin the wine, cover the wok, & let the shrimp continue to cook for
another 45 seconds; by that time they should have stiffened & turned a
little pink. Take them out of the wok & set aside.

Wipe out the wok with paper towels, then reheat it over a moderate flame.
Pour in the fresh 3 tablespoons of oil. When it is hot enough to cook with,
toss in the chopped garlic & remaining chopped ginger.

Stir fry the garlic & ginger vigorously{or they burn real fast} for 30
seconds, then reduce the flame a little & stir in the hot pepper paste, soy
sauce, water, sugar, & vinegar.

Return the shrimp to the wok, along with the scallions, stir. Cover the
wok, return flame to moderately high & let cook for 2 minutes.

Stir the cornstarch & water to make sure it's well blended & not lumpy,
then pour the mixture into the wok. Continue to stir fry until the sauce
becomes thick & clear; this should only take about 15 30 seconds. Serve
immediately.

Posted to CHILEHEADS DIGEST V4 #128 by "Chris" cea260@airmail.net on Sep
18, 1997