All-Fish-Seafood-Recipes.com

Serves/Makes: 4

Ingredients:

• 1 pound raw small shrimps in their shells (about 26 to 30 to the pound)
• 1 tablespoon finely chopped, peeled, fresh ginger root
• 1 teaspoon coarsely chopped garlic
• 4 scallions, including the green tops, cut into 1/4-inch pieces
• 1 tablespoon Chinese rice wine, or pale dry sherry
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons tomato catchup
• 1 tablespoon cornstarch dissolved in 2 tablespoons cold chicken stock or cold water
• 2 tablespoons peanut oil or flavorless vegetable oil

How to cook Chinese Stir-Fried Shrimp with Pepper Sauce:

• Shell and devein the shrimp. Then wash under cold running water, drain and pat them dry with paper towels. Refrigerate until ready to use.
• Have the shrimp, and the oil, ginger, garlic, scallions, red pepper flakes, wine, soy sauce, tomato catsup, sugar, salt and cornstarch mixture within easy reach.
• Set a 12-inch wok or 10-inch skillet over high heat for about 30 seconds. Pour in the 2 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, reducing the heat to moderate if the oil begins to smoke.
• Immediately add the chopped ginger, scallions and red pepper flakes, stir-fry for about 20 seconds, and drop in the shrimp. Cook, stirring constantly, for 1 - 2 minutes, or until the shrimp turn pink and firm. Add the wine, soy sauce and tomato catsup, sugar and salt; stir once or twice.
• Give the cornstarch mixture a quick stir to recombine it and add it to the pan, stirring constantly, until the mixture thickens and coats the shrimp with a translucent glaze.
• Transfer to a heated platter and serve at once.

Note:

The Chinese name for the Stir-Fried Shrimp with Pepper Sauce dish is Kan Shao Hsia Jen.

This recipe for Chinese Stir-Fried Shrimp with Pepper Sauce serves/makes: 4

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Main Ingredient: Shrimp
Preparation Method: Pan Fried/Sauteed
Cuisine: Chinese