Szechuan Shrimp

1 review, 5 star(s). 100% would make again

Ready in 15 minutes

Hot and spicy


1 lb medium-size shrimp; shelled and deveined
1 egg white
2 tsp cornstarch
0.5 tsp Salt
2 cups oil
1 Sherry Sauce; (recipe follows)
2 tsp fresh ginger - or 1/2 tsp ground ginger; minced
1 clove garlic; minced (1/2 tsp)
1/4 tsp crushed red pepper (up to 1/2 for hotter)
1 cup mixed vegetable of your choice (broccoli; carrot, snow pea pods)
Sherry sauce:
1 Combine and stir well
1 tsp Sugar
1 tsp cornstarch
2 tbsp Soy sauce
1 tbsp dry sherry
1 tbsp Water
1 tsp Vinegar

Original recipe makes 4



1. Split shrimp in half lengthwise; rinse; dry on paper towel.

2. Combine egg white, cornstarch and salt in a medium bowl. Add shrimp and toss to coat. Refrigerate 1-24 hours

3. Heat oil in wok or deep skillet; stir fry vegetables until crisp tender. Remove from wok and set aside

4. Add shrimp and stir fry 1-2 minutes or until it changes color. Pour shrimp and oil into a strainer placed over a bowl. (May be prepared an hour ahead of time to this point)

5. Reheat wok and add 2 tbsp of the drained oil. Add ginger; stir fry 5 seconds; add garlic and pepper; stir fry 5 seconds; Add vegetables and stir fry until reheated; Add shrimp; stir fry until heated through, about 1 minute.

6. Stir Sherry Sauce to combine,; pour into wok, stirring until sauce thickens and coats the shrimp with a clear glaze.

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Serve over rice. I sometimes double the sauce for guests that like extra over their rice. [I posted this recipe.]
tec29 6y ago

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