Main Dish Recipes - Szechwan Shrimp

Ingredients   

• 1/2 cup minced bamboo shoots

• 1/2 cup minced scallions

• 1/4 tsp. minced fresh ginger root

• 3 large cloves garlic, minced

• 1/4 tsp. liquid hot pepper sauce

• 2 Tbs. sugar

• 1/2 cup catsup

• 3 Tbs. Dry Sack Sherry

• 1 Tbs. soy sauce

• 1 12 tsps. sesame oil or 1 Tbs. toasted sesame seeds

• 1 Tbs. com starch

• 3 Tbs. water

• 1 12 cups Planters Peanut Oil

• 1 lb. shelled and deveined raw shrimp

Serves 4

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Method:

1. Combine bamboo shoots, scallions, ginger, garlic and red pepper sauce in a small bowl.

2. In second bowl combine sugar, catsup, Dry Sack Sherry, soy sauce and sesame oil or seeds. In third bowl mix corn starch and water.

3. Heat Planters Peanut Oil in wok or large skillet to 400°F. Have ready a large strainer with a bowl under­neath. Add shrimp to hot oil, stirring until done, about 2 minutes.

4. Pour oil and shrimp into strainer to drain. Heat 2 Tbs. of the strained oil in same wok or skillet over high heat.

5. Add scallion mixture and stir-fry 1 minute. Add drained shrimp and continue to stir-fry 30 seconds.

6. Pour in catsup mixture. Cook stirring, 30 seconds. Blend corn starch and water and add to wok. Cook and stir until slightly thickened.