Recipe: Hunan Hot-and-Spicy Shrimp

Hunan Hot-and-Spicy Shrimp i i
Susie Cushner
Hunan Hot-and-Spicy Shrimp
Susie Cushner
Mastering the Art of Chinese Cooking
By Eileen Yin-Fei Lo
Hardcover, 384 pages
Chronicle Books
List Price: $50.00

1 pound large shrimp (40 count per pound)

Shrimp Coating:
2 tablespoons lightly beaten egg whites
2 tablespoons peanut oil
2 tablespoons Shaoxing wine
1 tablespoon mung bean starch
1 teaspoon sugar
1/2 teaspoon salt
Pinch of white pepper

Sauce:
5 tablespoons ketchup
1 tablespoon oyster sauce
2 teaspoons white rice vinegar
2 teaspoons light soy sauce
1/4 cup peanut oil
1 tablespoon peeled and minced ginger
1 tablespoon minced garlic
1-1/2 teaspoons pepper
1-1/4 teaspoons sugar
1/4 teaspoon salt
1/2 cup 1/4-inch-dice shallots
1-1/2 tablespoons Shaoxing wine

1. Peel the shrimp, leaving the tail segments intact, then devein and clean them.

2. To make the shrimp coating: In a bowl, mix together all of the ingredients. Add the shrimp and turn to coat. Refrigerate for 30 minutes.

3. To make the sauce: In a small bowl, mix together all of the ingredients and reserve.

4. Heat a wok over high heat for 30 seconds. Add the peanut oil and, using a spatula, coat the wok with the oil. When a wisp of white smoke appears, add the ginger and stir briefly. Add the garlic and stir briefly. Add the shallots, stir to mix, and lower the heat to medium. Cook for 2 to 3 minutes, or until the shallots soften. Raise the heat to high, add the shrimp and their coating, and stir to mix. Spread the shrimp in a single layer and cook for 1 minute, or until the shrimp begin to turn pink. Turn the shrimp over and mix.

5. Drizzle in the wine, adding it along the edge of the wok, and mix well. Stir the sauce, pour it over the shrimp, and mix well. Stir-fry for about 1-1/2 minutes, or until the shrimp are well-coated and the sauce begins to bubble.

6. Turn off the heat, transfer to a heated dish, and serve.

From Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo. Copyright 2009 by Eileen Yin-Fei Lo. Published by Chronicle Books. Used by permission of the publisher. All rights reserved.

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