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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Hot, sour, sweet, savory and packs a fiery punch! From Yan Can Cook- Martin Yan. Did I mention that this was fiery hot?!!!! You might want to cut the heat a bit, but we love our mouths to catch on fire! Ingredients:
12 ounces medium raw shrimp, shelled and deveined |
2 teaspoons cornstarch |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
2 tablespoons cooking oil |
1/2 onion, cut into 1/2 inch squares |
1 small red jalapeno chile, sliced |
2 ounces diced bamboo shoots |
1/2 cup unsalted dry roasted peanuts |
1/2 teaspoon sechuan peppercorn |
2 tablespoons rice vinegar |
2 tablespoons hoisin sauce |
1 tablespoon dark soy sauce |
1/2 teaspoon dried red pepper flakes |
Directions:
1. In a bowl, combine the shrimp, cornstarch, salt, and pepper. Stir to coat. Let stand for 15 minutes.
2. Place the peppercorns in a small frying pan over medium heat. Cook shaking the pan frequently, until the peppercorns darken slightly and smell toasted, 3 to 4 minutes. Process in a spice grinder or blender until coarsely ground.
3. In a bowl, combine the peppercorns, vinegar, hoisin sauce, soy sauce, and pepper flakes.
4. Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the shrimp and stir-fry until they turn pink, about 1 1/2 minutes. Add the onion, jalapeno, and bamboo shoots; stir fry for 1 minute. Add the sauce and cook until heated through. Add the peanuts and toss to coat.
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