Seafood, Shrimp in Pepper Sauce (Chinese)
- 2 tablespoons peanut or vegetable oil
- 4 scallions (spring onions), green and white parts, cut into 1/2-inch pieces
- 2 to 3 cloves garlic, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1/2 teaspoon red pepper flakes, or to taste
- 1 pound shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 2 tablespoons tomato ketchup
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sugar
- Salt and freshly ground pepper to taste
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- Heat the oil in a wok or large, heavy skillet over high heat and fry the scallions, garlic, ginger, and red pepper flakes for about 15 seconds.
- Add the shrimp and cook, stirring constantly, until the shrimp are pink and firm, about 3 minutes.
- Add the soy sauce, ketchup, rice wine, sugar, salt, and pepper and stir for 30 seconds.
- Add the cornstarch mixture and stir until the sauce thickens, about 30 seconds.
Serves 4 to 6. From www.worldwiderecipes.com
Nutritional Information: -
Serves: 4 -
Calories: -
Fat: g -
Cholesterol mg -
Sodium: mg 11/28/2005
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