Recipe - Szechuan Spiced Shrimp

1 pound Medium shrimp
4 teaspoon Salt
2 tablespoon Hoisin sauce*
2 tablespoon Chili sauce
2 teaspoon Shao hsing*
1 teaspoon Thin soy sauce
1 teaspoon Fish sauce*
1 teaspoon Chili paste with garlic*
One half teaspoon Sesame oil
One half teaspoon Peanut oil
One half teaspoon Hot chili oil*
One half teaspoon Sugar
One half teaspoon Msg
4 cup Peanut oil
2 tablespoon Fresh ginger root, finely
minced
3 tablespoon Finely minced garlic
4 Scallions, finely minced
3 Dried red chilies*

*Available at Oriental grocery stores

Peel, devein and butterfly the shrimp. Sprinkle with 1 teaspoon of the
salt, allow to stand for One half hour. During this time, prepare the sauce: mix
together the hoisin sauce, chili sauce, Shao Hsing, soy sauce, fish sauce,
chili paste, sesame oil, peanut oil, hot chili oil, sugar, and the MSG. In
a wok heat 4 cups of peanut oil to 375 degrees F. When the shrimp are ready
to cook thoroughly wash off salt with cold water. Add another teaspoon salt
to shrimp and let sit 30 seconds, and wash off the salt. Repeat this
procedure twice more. The final time drain well but do not dry, let some
water cling to the shrimp. Immerse half the shrimp into the hot oil, and
cook until just past translucent, about 20 seconds. Remove. Add the other
half of the shrimp. The oil will not be as hot, so this portion may need 30
seconds to finish cooking. Remove.

Drain all but 2 tablespoons of oil from the wok. Over very high heat, stir
fry the ginger, garlic, scallions and dried chilies for one minute. Add the
reserved shrimp and toss, add the sauce to coat shrimp and serve.

Note: Chili sauce is an American product available in any supermarket; it
was introduced to China early in this century and has become a part of
Chinese cuisine. Shao Hsing is rice wine, and is available in Chinese
liquor stores. Dry sherry is a good substitute.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8866 Posted to MCRecipe Digest V1 #591 by
Angele Freeman jfreeman@netusa1.net on Apr 29, 1997