Re: [CH] Kung Pao Shrimp

AndyB (CH2060@xemaps.com)
Sun, 13 Jun 2010 23:49:45 -0400 

Risa,

Thanks for the tip.  Penzeys does sell dried "Tien Tsin" chili peppers, the URL is
    http://www.penzeys.com/cgi-bin/penzeys/p-penzeystientsin.html 

The page says: 
   "Traditional for Asian cooking. Very hot, bright red, 1-2" Chinese pods. 
    Add whole to soup, stir-fry and other dishes.  Use to make pepper oil."

Sounds like a good choice. Penzeys says that they are 60 KSU, while cayenne is only 40 KSU.  

AndyB

RisaG wrote:

> I would think those dried chiles you find in Chinese food. The Tsien Tsien pepper that Penzeys Catalog sells. They are like smaller dried cayenne or Arbol chiles. I think the De Arbol would do the job. 
> RisaG
>
> --- On Sun, 6/13/10, AndyB <CH2060@xemaps.com> wrote:
>> From: AndyB <CH2060@xemaps.com>
>> Subject: [CH] Kung Pao Shrimp
>> To: "'Chile-Heads'" <chile-heads@globalgarden.com>
>> Date: Sunday, June 13, 2010, 12:19 AM
>> 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 Tbl 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.
>>