Fw:Another Andy Post - [CH] Kung Pao Shrimp

[RisaG]

Another AndyB post - this one from 6/13/10 - Kung Pao Shrimp alla Andy!

 

RisaG

----- Forwarded Message -----
From: AndyB <CH2...@xemaps.com>
To: 'Chile-Heads' <chile...@globalgarden.com>
Sent: Sunday, June 13, 2010 12:19 AM
Subject: [CH] Kung Pao Shrimp

All,
Just found this recipe online.  Haven't tried it yet, but it does sound good. It didn't specify what kind of pepper, I would use cayenne or, perhaps Serrano.

AndyB

Kung Pao Shrimp
Quality Seafood, Redondo Beach, CA

What You'll Need:
1  lb            Shrimp (20-24 per pound), shelled and de-veined
1  Tbl          cornstarch

1/4 cup        red wine vinegar
2 Tbl            light soy sauce
5 tsp            sugar
Salt to taste

1 1/2 Tbl      fresh ginger root, peeled and chopped
4 - 6 cloves  garlic, chopped
2 -3 Tbl        chopped scallions

1 cup          oil
6-12            dried hot peppers

What To Do:

Rinse and dry the shrimp. Duct them with cornstarch.      Set aside.
Combine vinegar, soy sauce, sugar and salt.                    Set aside.
Combine ginger garlic and scallions.                                  Set aside.

In a wok or large skillet, heat the oil until hot. Add the shrimp and stir try until done, about 1 1/2 minutes.

Drain in a sieve on colander, pouring off all but 1 1/2 tablespoons of oil.
Fry the dried peppers until black in remaining oil.

Add the ginger mixture, then the vinegar mixture.
Bring to a boil and add the shrimp, stirring until they are well coated and hot.

Serve with rice.