Szechwan Shrimp (Chili Shrimp) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I cannot find it anyplace stateside so this is the best interpretation of Chili shrimp I could find. Ingredients:
1/2 lb shrimp, peeled and deveined |
2 -3 garlic cloves, minced |
2 teaspoons ginger, grated |
1 teaspoon dried red chili pepper (or chili flakes) |
3 scallions, minced |
3 tablespoons sesame oil |
2 tablespoons sherry wine |
2 tablespoons ketchup |
2 tablespoons chili sauce |
1 teaspoon cornstarch, mixed with |
2 tablespoons water |
Directions:
1. In wok or skillet over medium-high heat, heat oil until hot. Saute Shrimp, garlic, ginger, scallions and chile. Cook a few minutes.
2. Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done. Serve with rice.
3. Sometimes I dust the shrimp with flour before putting them in the oil, to make it like Chen's on iron chef! Enjoy!
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