Hunan Spicy Shrimp
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3 to 4 cups peanut oil
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1 1/2 lbs shrimp; shell, devein, leave tail
portions on, wash, dry, refrigerate for at least 4 hours
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1/2 cup onions diced into 1/4-inch pieces
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2 Tbsp finely chopped fresh ginger
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1 garlic clove minced
For a sauce, combine in a bowl and mix well:
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1 1/2 Tbsp oyster sauce
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3 tsp sugar
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4 Tbsp tomato catsup
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1/2 tsp salt
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Pinch of white pepper
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2 tsp Hunan pepper [the soaked pepper flakes
at the bottom of the hot oil;substitute 2 tsp
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chili paste, sambal ooleck, OR 1 heaping tsp
crushed red pepper flakes plus
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1 tsp red chile
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oil
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1 tsp sesame oil
Pour peanut oil into a wok and heat to 375
deg F.
Oil-blanch the shrimp¸for 45 seconds
to 1 minute, until shrimp begin to turn pink and to curl.
Remove; set aside.
Remove oil from wok, then replace 2 Tbsp
oil.
Heat oil until white smoke appears.
Add onions, ginger, and garlic, and stir-fry
until onions soften, about 2 minutes.
Add shrimp and toss together thoroughly.
Stir sauce and pour into the wok.
Stir together until shrimp are well coated.
Add sesame oil, turn off heat, and stir
well.
Remove from wok and serve immediately.
Note: This may be served cold, or alone
as an appetizer.
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