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Recipe Category: Chinese
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Ingredients
Serving Size : 4
- 1/2 cup scallions – minced
- 1/2 cup bamboo shoot – minced
- 3 tablespoons water
- 3 garlic cloves – minced
- 1/2 cup cat up
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon tabasco
- 1 1/2 cups peanut oil
- 1 pound fresh shrimp; shelled – deveined
- 1/4 teaspoon fresh ginger root – minced
- 3 tablespoons sherry
- 1 1/2 teaspoons sesame oil or
- 1 tablespoon toasted sesame seeds – (opt)
- hot cooked rice
Method
- Combine scallions, bamboo shoot , ginger, garlic, and tabasco in a small bowl.
- In second bowl combine sugar, catsup, sherry, soy sauce, and sesame oil or seeds.
- In third bowl mix cornstarch and water.
- Heat oil in a wok or large skillet to 400F
- Have ready a large strainer with a bowl underneath.
- Add shrimp to hot oil, stirring until done, about 2 minutes.
- Pour oil and shrimp into strainer to drain.
- Heat 2 tbsp of the strained oil in same wok or skillet over high heat
- Add scallion mixture and stir-fry for one minute.
- Add drained shrimp and stir-fry for 30 seconds.
- Add cornstarch mixture to wok.
- Cook and stir until slightly thickened.
- Serve over cooked rice.
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