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.