cw (06/30/82)
Hot and Spicy Shrimp
Ingredients
1 lb peeled and deveined shrimp -- big shrimp mean
less work
1 Tbl chopped ginger root
1 tsp chopped garlic -- more is always better
4 chopped scallions, tops and all
1 Tbl sherry or chinese wine
2 Tbl soy sauce
1 tsp sugar
1/2 tsp salt
1/2 tsp red pepper flakes
2 Tbl catsup
1 Tbl cornstarch in 2 Tbl cold water or stock
2 Tbl flavorless vegetable oil -- try peanut oil
Method
Put the oil in a heated wok. Heat it to just below smoking.
Add the ginger, scallions, garlic, and red pepper. Stir and
cook for a few moments until the onions just start to wilt.
Add the shrimp. Stir and cook until the shrimp are pink --
about two minutes.
Add the sherry, soy sauce, catsup, sugar, and salt. Stir
for a moment. This is easiest if you have mixed all these
ingredients together beforehand.
Give the cornstarch mixture a final stir and pour it over
everything. Cook until the shrimp are glazed and the sauce
clears -- perhaps 30 seconds.
Serve immediately on a hot plate.
Notes
This recipe is not terribly hot but you will notice the
strong flavors; heat in moderation would be a good
description. Serve with white rice and other chinese
dishes. You may substitute boned chicken or pork for the
shrimp. Cut either meat in small bite size pieces before
cooking. Chicken white meat will take only 2 or 3 minutes
to cook, like the shrimp; the pork (boned tenderloin is
good) will take about 6 or 7 minutes to cook in the wok. A
heavy skillet can be substituted for the wok.