SZECHUN SHRIMP WITH CHILI SAUCE

By gaster16

Ingredients

• 1 pound medium shrimp
• 4 teaspoon salt
• 2 tablespoons hoisin sauce
• 2 tablespoons chili sauce
• 2 teaspoon dry sherry
• 1 teaspoon thin soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon chili paste with garlic
• 1/2 teaspoon sesame oil
• 1/2 teaspoon peanut oil
• 1/2 teaspoon hot chili oil
• 1/2 teaspoon sugar
• 1/2 teaspoon MSG
• 4 cups peanut oil
• 2 tablespoons fresh ginger root, finely minced
• 3 tablespoon finely minced garlic
• 4 scallions finely minced
• 5 dried red chilies

Preparation

Step 1

Peel, devein and butterfly shrimp. Sprinkle with 1 teaspoon of the salt, allow to stand for 30 minutes. During this time, prepare the sauce, mix together the hoisin sauce, chili sauce, dry sherry, soy sauce, fish sauce, chili paste, sesame oil, peanut oil, hot chili oil, sugar and MSG.

In a wok heat 4 cups of peanut oil to 375 degrees. When the shrimp are ready to cook thoroughly wash off salt with cold water. Add another teaspoon of salt to shrimp and let sit 30 seconds, and wash off the salt. Repeat the process 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.