Princess Shrimp Recipe
Princess Shrimp is my restaurants star dish! If you would follow this wonderful Princess Shrimp recipe and taste it for yourself you will never wonder why! Go ahead treat your friends and family with Princess Shrimp!
Ingredients
| Shrimp | 1 Pound | |
| 2 teaspoons rice wine or dry sherry | ||
| 1 teaspoon minced fresh ginger root | ||
| Salt | 1/2 Teaspoon (Marinade:) | |
| Water | 1/3 Cup (16 tbs) (Seasoning sauce:) | |
| Salt | 1/2 Teaspoon (Seasoning sauce:) | |
| Soy sauce | 1 Tablespoon (Seasoning sauce:) | |
| Cornstarch | 1 Teaspoon (Seasoning sauce:) | |
| 1 tablespoon rice wine or dry sherry | ||
| Sugar | 1/2 Teaspoon (Seasoning sauce:) | |
| Sesame oil | 1 Teaspoon (Seasoning sauce:) | |
| Vegetable oil | 6 Tablespoon (Seasoning sauce:) | |
| Garlic | 1 Teaspoon, sliced (Seasoning sauce:) | |
| 1 teaspoon Szechuan peppercorns | ||
| 4 dried hot red peppers, chopped in small pieces | ||
| Water chestnuts | 1/4 Cup (16 tbs), sliced (Seasoning sauce:) | |
| Bamboo shoots | 1/4 Cup (16 tbs), sliced (Seasoning sauce:) | |
Directions
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Combine marinade ingredients in a medium bowl.
Add shrimp; mix well.
Let stand 15 minutes.
Combine ingredients for seasoning sauce in a small bowl; mix well.
Heat oil in a wok over medium heat 1 minute.
Stir-fry garlic, peppercorns and red peppers until peppers darken.
Remove peppercorns.
Add shrimp to mixture in wok and stir-fry about 3 minutes until shrimp are pink.
Remove shrimp from wok with a slotted spoon and drain on paper towels.
Add water chestnuts and bamboo shoots to mixture in wok.
Stir-fry 2 minutes.
Add seasoning sauce.
Stir-fry until sauce thickens slightly.
Add cooked shrimp.
Stir-fry to mix well and heat through.
Rinse and pat dry with a paper towel.
Combine marinade ingredients in a medium bowl.
Add shrimp; mix well.
Let stand 15 minutes.
Combine ingredients for seasoning sauce in a small bowl; mix well.
Heat oil in a wok over medium heat 1 minute.
Stir-fry garlic, peppercorns and red peppers until peppers darken.
Remove peppercorns.
Add shrimp to mixture in wok and stir-fry about 3 minutes until shrimp are pink.
Remove shrimp from wok with a slotted spoon and drain on paper towels.
Add water chestnuts and bamboo shoots to mixture in wok.
Stir-fry 2 minutes.
Add seasoning sauce.
Stir-fry until sauce thickens slightly.
Add cooked shrimp.
Stir-fry to mix well and heat through.
Chef
