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home > recipes > seafood > hunan spicy shrimp
from Buffalo, NY Hunan Spicy Shrimp From The Chinese Banquet Cookbook ================== by Eileen Yin-Fei Lo 3 to 4 cups peanut oil 1 1/2 lbs shrimp; shell, devein, leave tail portions on, wash, dry, refrigerate for at least 4 hours 1/2 cup onions diced into 1/4-inch pieces 2 Tbsp finely chopped fresh ginger 1 garlic clove minced For a sauce, combine in a bowl and mix well: 1 1/2 Tbsp oyster sauce 3 tsp sugar 4 Tbsp tomato catsup 1/2 tsp salt Pinch of white pepper 2 tsp Hunan pepper [the soaked pepper flakes at the bottom of the hot oil; substitute 2 tsp chili paste, sambal ooleck, OR 1 heaping tsp crushed red pepper flakes plus 1 tsp red chile oil] 1 tsp sesame oil 1. 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. 2. 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. 3. 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.

Hunan Spicy Shrimp


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keyword: hunan
keyword: spicy
keyword: shrimp
ethnicity: chinese
recipes for seafood
recipes by riacmt
Email Address:
(posted November 12, 1998)

from
Buffalo, NY

Hunan
Spicy Shrimp

From The Chinese Banquet Cookbook ================== by Eileen Yin-Fei Lo
3 to 4 cups
peanut oil
1 1/2 lbs
shrimp; shell, devein, leave tail portions on,
wash,
dry, refrigerate for at least 4 hours
1/2 cup onions diced into 1/4-inch pieces
2 Tbsp finely chopped fresh ginger
1
garlic clove minced

For a
sauce, combine in a bowl and mix well:
1 1/2 Tbsp
oyster sauce
3 tsp
sugar
4 Tbsp
tomato catsup
1/2 tsp
salt
Pinch of white pepper
2 tsp Hunan pepper [the soaked pepper flakes at the bottom of the
hot oil; substitute 2 tsp
chili paste, sambal ooleck, OR 1 heaping tsp crushed red pepper flakes plus 1 tsp red chile
oil]
1 tsp
sesame oil

1. 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.

2. 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.

3. 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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