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heavenly shrimp
This is a dish I frequently enjoyed eating while living in Japan. I've since forgotten the Japanese name for it and thought up the above name instead of using a more generic (i.e. bland) name like 'chili spiced shrimp'. The dish is actually of Chinese origin (Szechuan region? Shanghai?) and-- like any other recipe-- the spices can be adjusted to suit your particular taste and tolerance. Additionally, it helps to have all the ingredients prepared and ready for cooking in the wok ahead of time. This is a 'fast cooker,' and you won't want to overcook the shrimp or sauce.
Makes 4 servings
1 lb Medium-size raw shrimp,
peeled and butterflied
MARINADE
1 tsp Rice wine
1 tsp Soy sauce
1 tsp Salt
2+1 Tbs Peanut oil
SEASONINGS
1 Tbs Ginger root, grated
2 tsp Garlic, minced
SAUCE
2 Tbs Soy sauce
3 Tbs Sugar
3 Tbs Ketchup
2 tsp Rice wine
1 tsp Rice wine vinegar
1 tsp Chili powder
1/2 tsp Cayenne pepper
1 Tbs Water
1/4 Cup Green onion greens,
sliced into small pieces
Prepare the marinade
ingredients, mixing together
the salt, wine and soy sauce.
Stir in the raw shrimp.
Refrigerate for at least 1 hour.
Comobine the grated ginger and
minced garlic together. Set aside.
Combine the sauce ingredients
together. Mix well. Set aside.
Heat 2 Tbs of peanut oil in
hot wok, until almost smoking.
Drain the shrimp from the
marinade, then add half the
shrimp to the wok. Stir-fry
briskly for 30 seconds until
the shrimp are opaque (they
will cook thoroughly later
on). Remove shrimp from wok
with slotted spoon. Repeat
with remaining shrimp.
Heat 1 Tbs peanut oil in hot
wok. Add the seasonings and
brown lightly. Add the sauce
mixture and stir the sauce and
seasonings together until the
mixture begins to bubble.
Return the shrimp to the wok.
Stir-fry until the shrimp are
cooked and well-coated with
sauce. Sprinkle the green
onion greens over the shrimp,
then mix thoroughly.
Serve hot with steamed white
rice.
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