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| Hunan Shrimp |
* 3 to 4 cups peanut oil
* 1 1/2 lbs shrimp; shell, devein, leave tail portions on, wash, dry, refrigerate for at least 4 hours
* 1/2 cup onions diced into 1/4−inch pieces
* 2 Tbsp finely chopped fresh ginger
* 1 garlic clove minced
For a sauce, combine in a bowl and mix well:
* 1 1/2 Tbsp oyster sauce
* 3 tsp sugar
* 4 Tbsp tomato catsup
* 1/2 tsp salt
* Pinch of white pepper
* 2 tsp Hunan pepper [the soaked pepper flakes at the bottom of the hot oil] or substitute 2 tsp. chili paste, sambal ooleck, OR 1 heaping tsp crushed red pepper flakes plus 1 tsp oil
* 1 tsp sesame oil
How to Cook Hunan Shrimp
1. Pour peanut oil into a wok and heat to 375 deg F.
2. Oil−blanch the shrimp¸for 45 seconds to 1 minute, until shrimp begin to turn pink and to curl.
3. Remove; set aside.
4. Remove oil from wok, then replace 2 Tbsp oil.
5. Heat oil until white smoke appears.
6. Add onions, ginger, and garlic, and stir−fry until onions soften, about 2 minutes.
7. Add shrimp and toss together thoroughly.
8. Stir sauce and pour into the wok.
9. Stir together until shrimp are well coated.
10. Add sesame oil, turn off heat, and stir well.
11. Remove from wok and serve immediately.
1 comments:
Why in the heck would you use FOUR cups of peanut oil just to blanche the shrimp for 45 seconds. That has to be a misprint.