Dry Cooked Prawns Or Shrimps Szechuan Style Recipe
This is a kick ass Dry Cooked Prawns Or Shrimps Szechuan Style recipe which will knockout anyone who eats it. Excuse my French please. Shrimp is the main ingredient in this Dry Cooked Prawns Or Shrimps Szechuan Style. A great Side Dish recipe is one like this. If there is one Chinese dish that is unanimously regarded as the best in flavor, it is this Dry Cooked Prawns Or Shrimps Szechuan Style. Please share this Dry Cooked Prawns Or Shrimps Szechuan Style recipe with your friends and family and let me know what they have to say.
Ingredients
1 lb fresh large shrimps or prawns
3 Tbs tomato catsup
2 Tbs dark soy sauce
2 Tbs sugar
2 Tbs Chinese rice wine
1/2 tsp tapioca starch
2 tsp fresh ginger root, minced
2 Tbs hot bean sauce
1 tsp sesame oil
2 stalks scallions, chopped
3 Tbs peanut or vegetable oil
Directions
Devein the shrimps; wash and drain.
Mix the catsup, soy sauce, sugar, wine, tapioca starch, ginger, hot bean sauce and sesame oil to form the combined seasoning sauce.
Heat oil in the wok.
Fry the shrimps about 5 minutes on each side.
When done, scoop in two thirds of the combined seasoning sauce a little at a time and stir fry until the sauce is absorbed by the shrimps.
Pour in the final third of the sauce and mix thoroughly.
Garnish with the chopped scallions.
Mix the catsup, soy sauce, sugar, wine, tapioca starch, ginger, hot bean sauce and sesame oil to form the combined seasoning sauce.
Heat oil in the wok.
Fry the shrimps about 5 minutes on each side.
When done, scoop in two thirds of the combined seasoning sauce a little at a time and stir fry until the sauce is absorbed by the shrimps.
Pour in the final third of the sauce and mix thoroughly.
Garnish with the chopped scallions.
