Text 24239, 71 rader
Skriven 2012-04-30 04:40:00 av DAVE DRUM (1:123/140)
Ärende: Chile 254
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Szechuan Shrimp w/Chilli Sauce
 Categories: Live!, Oriental, Seafood, Sauces
      Yield: 1 Servings
 
      1 lb Medium shrimp
      4 ts Salt
      2 tb Hoisin sauce *
      2 tb Chilli sauce
      2 ts Shao hsing wine*
      1 ts Thin soy sauce
      1 ts Fish sauce *
      1 ts Chile paste w/garlic *
    1/2 ts Sesame oil
    1/2 ts Peanut oil
    1/2 ts Hot chilli oil *
    1/2 ts Sugar
    1/2 ts Msg
      4 c  Peanut oil
      2 tb Fresh ginger root; fine
           - minced
      3 tb Fine minced garlic
      4    Scallions; fine minced
      3    Dried red chilies *
 
  * Available at Oriental grocery stores
  
  Peel, devein and butterfly the shrimp. Sprinkle with 1
  teaspoon of the salt, allow to stand for 1/2 hour.
  
  During this time, prepare the sauce: mix together the
  hoisin sauce, chilli sauce, Shao Hsing, soy sauce, fish
  sauce, chile paste, sesame oil, peanut oil, hot chilli
  oil, sugar, and the MSG. In a wok heat 4 cups of peanut
  oil to 375øF/190øC.
  
  When the shrimp are ready to cook thoroughly wash off salt
  with cold water. Add another teaspoon salt to shrimp and
  let sit 30 seconds, and wash off the salt. Repeat this
  procedure twice more. The final time drain well but do not
  dry, let some water cling to the shrimp. Immerse half the
  shrimp into the hot oil, and cook until just past
  translucent, about 20 seconds. Remove. Add the other half
  of the shrimp. The oil will not be as hot, so this portion
  may need 30 seconds to finish cooking. Remove.
  
  Drain all but 2 tablespoons of oil from the wok. Over very
  high heat, stir fry the ginger, garlic, scallions and
  dried chilies for one minute. Add the reserved shrimp and
  toss, add the sauce to coat shrimp and serve.
  
  Note: Chilli sauce is an American product available in any
  supermarket; it was introduced to China early in this
  century and has become a part of Chinese cuisine. Shao
  Hsing is rice wine, and is available in Chinese liquor
  stores. Dry sherry is a good substitute.
  
  Yield: 4 servings
  
  Recipe By: Cooking Live Show #CL8866
  
  From: Angele Freeman
  
  Uncle Dirty Dave's Archives
 
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... Cassoulet, like life itself is not so simple as it seems. - Paula Wolfert
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