Title: Szechuan Shrimp
Categories: Seafood
Yield: 4 Servings
| 1/2 | c | Scallions;minced |
| 1/2 | c | Bamboo shoots;minced |
| 3 | tb | Water |
| 3 | cl | Garlic; minced |
| 1/2 | c | Catsup |
| 1 | tb | Soy sauce |
| 2 | tb | Sugar |
| 1 | tb | Cornstarch |
| 1/4 | ts | Tabasco |
| 1 1/2 | c | Peanut oil |
| 1 | lb | Fresh shrimp;shelled;veined |
| 1/4 | ts | Fresh ginger root;minced |
| 3 | tb | Sherry |
| 1 1/2 | ts | Sesame oil or |
| 1 | tb | Toasted sesame seeds;(opt.) |
Combine scallions, bamboo shoots, ginger, garlic, and tabasco in a small
bowl. In second bowl combine sugar, catsup, sherry, soy sauce, and sesame
oil or seeds. In third bowl mix cornstarch and water. Heat oil in wok or
lg. skillet to 400 degrees. Have ready a lg. strainer with a bowl
underneath. Add shrimp to hot oil, stirring until done, about 2 minutes.
Pour oil and shrimp into strainer to drain. Heat 2 tb. of the strained oil
in same wok or skillet over high heat. Add scallion mixture and stir- fry
one minute. Add drained shrimp and stir-fry 30 seconds. Add cornstarch
mixture to wok. Cook and stir until slightly thickened. Serve over cooked
rice. LISA CRAWLEY TSPN00B ~----
SCANDINAVIAN BEEF PATTIES WITH BEETS & CAPERS