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1993-01-25
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Newsgroups: rec.food.recipes
Distribution: world
From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Date: Wed, 15 Jan 1992 21:18:00 GMT
Subject: SHRIMP: Hunan Spicy Shrimp
Summary: orig. subject: SHRIMP: Hunan Spicy Shrimp
Archive-Name: recipes/shrimp/hunan-spicy
Keywords: recipe shrimp hunan spicy
Followup-To: rec.food.cooking
Organization: University at Buffalo
Approved: aem@mthvax.cs.miami.edu
Hunan Spicy Shrimp -- From The Chinese Banquet Cookbook
================== by Eileen Yin-Fei Lo
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; substitute 2 tsp chili paste, sambal ooleck, OR
1 heaping tsp crushed red pepper flakes plus 1 tsp red chile
oil]
1 tsp sesame oil
1. Pour peanut oil into a wok and heat to 375 deg F. Oil-blanch the
shrimp for 45 seconds to 1 minute, until shrimp begin to turn pink
and to curl. Remove; set aside.
2. Remove oil from wok, then replace 2 Tbsp oil. Heat oil until
white smoke appears. Add onions, ginger, and garlic, and stir-fry
until onions soften, about 2 minutes. Add shrimp and toss together
thoroughly. Stir sauce and pour into the wok. Stir together until
shrimp are well coated.
3. Add sesame oil, turn off heat, and stir well. Remove from wok
and serve immediately.
Note: This may be served cold, or alone as an appetizer.
***
Carol
riacmt@ubvms.cc.buffalo