Szechwan Shrimp Recipe
Ingredients
| Salt | 1 Teaspoon | |
| 1 pound medium-size raw shrimp, shelled and deveined | ||
| Cooking sauce | ||
| Salad oil | 2 1/2 Tablespoon | |
| 3 large cloves garlic, minced | ||
| Minced ginger | 1 Teaspoon | |
| Red pepper | 1/4 Teaspoon, crushed | |
| 4 green onions (including tops), thinly sliced | ||
Directions
With your hands, rub salt into shrimp.
Let shrimp stand for 15 minutes, then rinse well, drain, and pat dry with paper towels.
Prepare cooking sauce and set aside.
Heat 1 1/2 tablespoons of the oil in a wide frying pan or wok over medium heat.
When oil is hot, add shrimp and stir-fry until shrimp turn pink (3 to 4 minutes).
Remove from pan and set aside.
Heat the remaining 1 tablespoon oil.
Add garlic, ginger, and red pepper and stir-fry for 5 seconds.
Return shrimp to pan, add green onions, and stir once.
Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
Let shrimp stand for 15 minutes, then rinse well, drain, and pat dry with paper towels.
Prepare cooking sauce and set aside.
Heat 1 1/2 tablespoons of the oil in a wide frying pan or wok over medium heat.
When oil is hot, add shrimp and stir-fry until shrimp turn pink (3 to 4 minutes).
Remove from pan and set aside.
Heat the remaining 1 tablespoon oil.
Add garlic, ginger, and red pepper and stir-fry for 5 seconds.
Return shrimp to pan, add green onions, and stir once.
Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
Chef
