Title: Red-Cooked Shrimp {hongshao Xia}
Categories: Chinese Shellfish
Yield: 1 Servings

1	lb	Medium shrimp(raw)
1		1-inch piece fresh ginger
1	ts	Salt
9		Cloves garlic
4		Scallions
1	tb	Cornstarch
2	tb	Water
2	tb	Peanut oil
1	tb	Chinese rice wine or cooking
		Sherry
3	tb	Peanut oil
2	ts	HOT pepper paste
2	tb	Soy sauce
1/2	c	Water
1 1/4	ts	Granulated sugar
1 1/4	ts	Rice wine vinegar

Rinse the shrimp well under running water. Pull off their legs, but leave the shells on. Using scissors, cut a slit halfway up the back of the shell. (This will allow the marinade & cooking sauce to penetrate the shrimp more easily.) Put shrimp on a plate.

Peel the ginger, then chopp into tiny pieces, then sprinkle 1 teaspoon of the chopped ginger & the salt evenly over the shrimp, then set aside for at least 15 minutes. {1-2 hours is much better in my opinion}

Peel & chop the garlic into pieces the size of raw rice.

Clean the scallions, then slice them, both the white & half of the green, crosswise into small pieces about 1/8 inch long.

Combine the cornstarch & water in a small bowl & set aside.

Cooking

Heat your wok over a moderately high flame for 15 -30 seconds, then add the 2 tablespoons of oil. It shouldbe hot enough to cook with when the first tiny bubbles form & a few small wisps of smoke appear.

When the oil is ready, add the shrimp & stir fry for 45 seconds, using your cooking shovel or spoon in a scooping motion to toss the shrimps so they are all exposed to the hot oil.

Pourin the wine, cover the wok, & let the shrimp continue to cook for another 45 seconds; by that time they should have stiffened & turned a little pink. Take them out of the wok & set aside.

Wipe out the wok with paper towels, then reheat it over a moderate flame. Pour in the fresh 3 tablespoons of oil. When it is hot enough to cook with, toss in the chopped garlic & remaining chopped ginger.

Stir fry the garlic & ginger vigorously{or they burn real fast} for 30 seconds, then reduce the flame a little & stir in the hot pepper paste, soy sauce, water, sugar, & vinegar.

Return the shrimp to the wok, along with the scallions, stir. Cover the wok, return flame to moderately high & let cook for 2 minutes.

Stir the cornstarch & water to make sure it's well blended & not lumpy, then pour the mixture into the wok. Continue to stir fry until the sauce becomes thick & clear; this should only take about 15 - 30 seconds. Serve immediately.

Chris

From: "Chris" Date: 18 Sep 97 Chile-Heads List Ä

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