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Szechwan shrimp
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Yield:
Preparation time:
Total time: 30 minutes
Source:
| Ingredients: | |
| 1 pound | shrimp, in shells |
| 3 tbs | water |
| 2 tbs | ketchup |
| 1 tbs | soy sauce, less sodium |
| 1 tbs | wine |
| rice | |
| 2 tsp | cornstarch |
| 1 tsp | honey |
| 1 tsp | fresh ginger |
| 1/2 tsp | crushed pepper |
| 1 tbs | peanut oil |
| 1/2 cup | green scallion |
| 4 | garlic cloves, minced |
| 2 cups | rice noodles |
| 2 small | red chile peppers |
Prep:
1- thaw shrimp, if frozen. Peel and devein shrimp; cut in half lengthwise; rinse shrimp; pat dry with paper towel and set aside.
2- for sauce: in a small bowl, stir together the 3 tbs of water, ketchup, soy sauce, rice wine, cornstarch, honey ground ginger (if using) and crushed red pepper. Set aside
3- pour oil int a large skillet or wok. Heat over medium high heat. Add green onions, garlic and grated fresh ginger, if using and stir fry for 30 seconds.
4- add shrimp; stir fry for 2-3 minutes or until shrimp a opaque, put to side of skillet or wok. Stir sauce; add to center of skillet or wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve with rice noodles or rice; if desired, garnish with red chile peppers.
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