Re: [CH] Kung Pao Shrimp
=Mark (mstevens@exit109.com)
Sun, 13 Jun 2010 07:00:12 -0400
No peanuts?
On Sun, 13 Jun 2010 00:19:22 -0400, AndyB wrote
> 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.
--
=Mark
http://www.exit109.com/~mstevens