Shrimp in Chili Sauce

Here's the most popular Chinese dish
around the world.


4 Servings


30 ... shrimp, cleaned and deveined
2 tablespoons ... sake or dry sherry
2 tablespoons ... soy sauce
1 ... green onion, minced
1 teaspoon ... grated fresh ginger
1 clove ... garlic, minced
1 or 2 teaspoon(s) ... *hot bean sauce (avail. at asian food store)

----------sauce ingredients----------
1/2 cup ... fish stock or chicken broth
3 tablespoons ... soy sauce
2 tablespoons ... sugar
4 tablespoons ... sake or dry sherry
4 tablespoons ... ketchup
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4 tablespoons ... vegetable oil
1 1/2 tablespoons ... potato or corn starch
2 tablespoons ... water


1. In a medium bowl, place shrimp with sake and soy sauce.
Blend well; let stand for 5 minutes in refrigerator.

2. In a small bowl, mix all the "sauce ingredients" and set aside.

3. Heat oil in a wok or large skillet over high heat,
add DRAINED shrimp and stir-fry until shrimp are firm and pink.

4. Add green onion, ginger, garlic and hot bean sauce and
stir-fry for 10 seconds; add sauce ingredients and cook until
bubbly hot.

5. In a small bowl, dissolve potato starch in water; stir it in the shrimp and sauce mixture. Stir until thickened.

If hot bean sauce is not available in your area, substitute with
red hot pepper sauce...but I highly recommend to use Chinese
hot bean sauce.

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