[CH] Kung Pao Shrimp
AndyB (CH2060@xemaps.com)
Sun, 13 Jun 2010 00:19:22 -0400
All,
Just found this recipe online. Haven't tried it yet, but it does sound
good.
It didn't specify what kind of pepper, I would use cayenne or, perhaps
Serrano.
AndyB
Kung Pao Shrimp
Quality Seafood, Redondo Beach, CA
What You'll Need:
1 lb Shrimp (20-24 per pound), shelled and de-veined
1 Tbl cornstarch
1/4 cup red wine vinegar
2 Tbl light soy sauce
5 tsp sugar
Salt to taste
1 1/2 Tbl fresh ginger root, peeled and chopped
4 - 6 cloves garlic, chopped
2 -3 Tbl chopped scallions
1 cup oil
6-12 dried hot peppers
What To Do:
Rinse and dry the shrimp. Duct them with cornstarch. Set aside.
Combine vinegar, soy sauce, sugar and salt. Set aside.
Combine ginger garlic and scallions.
Set aside.
In a wok or large skillet, heat the oil until hot.
Add the shrimp and stir try until done, about 1 1/2 minutes.
Drain in a sieve on colander, pouring off all but 1 1/2 tablespoons of oil.
Fry the dried peppers until black in remaining oil.
Add the ginger mixture, then the vinegar mixture.
Bring to a boil and add the shrimp, stirring until they are well coated
and hot.
Serve with rice.