Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Medium shrimp

  2. 4 teaspoons 20ml Salt

  3. 2 tablespoons 30ml Hoisin sauce

  4. 2 tablespoons 30ml Chili sauce

  5. 2 teaspoons 10ml Shao hsing

  6. 1 teaspoon 5ml Thin soy sauce

  7. 1 teaspoon 5ml Fish sauce

  8. 1 teaspoon 5ml Chili paste with garlic

  9. 1/2 teaspoon 2 1/2ml Sesame oil

  10. 1/2 teaspoon 2 1/2ml Peanut oil

  11. 1/2 teaspoon 2 1/2ml Hot chili oil

  12. 1/2 teaspoon 2 1/2ml Sugar

  13. 1/2 teaspoon 2 1/2ml Msg

  14. 2 tablespoons 30ml Fresh ginger root - finely minced

  15. 6 Scallions - finely minced (about 2/3 cup)

  16. 3 tablespoons 45ml Finely minced garlic

  17. 3 Dried red chilies

  18. 4 cups 948ml Peanut oil

Instructions Jump to Ingredients ↑

  1. Peel, devein and butterfly the shrimp. Sprinkle with 1 teaspoon of the salt and allow to stand for 1/2 hour. During this time, prepare the sauce: mix together the hoisin sauce, the chili sauce, the Shao Hsing, the soy sauce, the fish sauce, the chili paste with garlic, the sesame oil, the peanut oil, the chili oil, the sugar and the MSG.

  2. In a wok, bring 4 cups of peanut oil to 375 degrees.

  3. When the shrimp are ready to cook, thoroughly wash off the salt with cold water. Add another teaspoon of salt to the shrimp, mix, let stand 30 seconds, and wash off the salt. Repeat this procedure twice more.

  4. The final time, drain well but do not dry--let some water cling to the shrimp. Immerse half of the shrimp in the hot oil and cook until just past translucent (20 seconds or so). Remove. Add the other half of the shrimp. The oil will not be as hot so this portion of shrimp may need 30 seconds to finish cooking. Remove.

  5. Drain all of the oil but 2 tablespoons from the wok. Over very high heat, stir-fry the ginger, the scallions, the garlic, and the dried chilies for one minute. Add the reserved shrimp. Toss. Add the prepared sauce. Stir to coat shrimp and serve.

  6. Yield: 4 servings Recipe by David Rosengarten


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