Recipes
| Fresh Seafood's Recipe Collection-143 recipes. | |||||||||||||||||||||||||||||||
| Browse by Category | Browse by Ethnic | ||||||||||||||||||||||||||||||
|
|  | |||||||||||||||||||||||||||||
It's Free and only takes a minute.
Browse All
Shanghai Style Spicy Shrimp
Submitted by daybreak
03/18/2007
03/18/2007
| Deep fried shrimp and a special Chinese sauce
Servings: 4 | |
| Ingredients: 1 pound medium shrimp in the shell 6 cups oil 4 cloves garlic 4 very thin pieces of ginger root, about 2 by 1 inch, peeled Sauce 2 tablespoons tomato paste 3 tablespoons tomato sauce 1 tablespoon cold water 1 1/2 tablespoon sugar 2 tablespoons thin soy sauce 1 tablespoon dry sherry 1 tablespoon red wine vinegar 1-2 teaspoons chili sauce, Red Devil or the like 1/4 cup minced scallions found at http://www.fresh-seafood.net/ |
|
| Instructions: Start this dish the evening before you plan to serve it. Combine the sauce ingredients and refrigerate overnight. Remove the feet of the shrimp. In the morning, add the oil to the wok and heat to 375 degrees. During that time, peel and mince the garlic. Shred and mince the ginger. When the oil is ready, add half the shrimp and stir to distribute evenly in the oil. Cook for 1 minute, then remove to the work platter. Bring oil back to temperature and fry the remaining shrimp. Remove. Drain the oil into a large heatproof bowl. Add 3 tablespoons of the oil to the wok. Keep the heat low. Add the garlic and ginger and stir for 1 minute. Raise the heat to high, add the sauce, and stir until it bubbles. Add the shrimp, stir to coat with sauce, then remove to a serving platter. Allow to cool to room temperature, then refrigerate. Remove 1 hour before serving. Garnish with watercress. |
|
