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Szechuan Spiced Shrimp

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SZECHUAN SPICED SHRIMP
 Categories: Seafood, Chinese, Cathe
      Yield: 1 Batch
 
      2 c  Peanut oil, for frying
      1 ts Sesame oil

MMMMM--------------------------MARINADE-------------------------------
      1 lb Shrimp, peeled
           -and halved
    1/4 ts Salt
      1 ts Sherry
      1 ts Soy sauce
      2 tb Flour
      1 tb Cornstarch
      1 lg Egg, beaten slightly
    1/4 ts Baking soda

MMMMM-------------------------SEASONINGS------------------------------
      1 tb Ginger root, minced
      2 ts Garlic, minced
      2    Green onions, cut
           -into pea sizes
      2    Chili peppers, dried
           -torn (or 3 peppers)

MMMMM---------------------------SAUCE--------------------------------
      3 tb Sugar
      2 tb Soy sauce
      3 tb Ketchup (or tomato paste)
      2 ts Sherry
      1 ts Vinegar
      1 tb Water
 
  PREPARE MARINADE:  Mix flour, salt, cornstarch, 1 t sherry, beaten
  egg, 1 t soy sauce and baking soda; stir in shrimp and refrigerate at
  least one hour.
  
  COMBINE SEASONINGS:  minced ginger root, garlic, green onions and
  chili peppers; reserve.
  
  COMBINE SAUCE INGREDIENTS:  sugar, 2 t sherry, 2 T soy sauce, vinegar,
  ketchup and water; reserve.
  
  Heat peanut oil until a chopstick bubbles in it.  Add half of the
  shrimp mixture and stir briskly about 10 seconds to lightly cook.
  Remove with a strainer to a bowl. Repeat with other half of shrimp
  mixture.
  
  Remove all but 2 tablespoons of oil from the wok. Heat the oil, add
  the seasonings and brown lightly. Add the sauce mixture to the
  seasonings in the wok and stir until the mixture starts to bubble.
  
  Add shrimp back to wok and stir fry for several seconds, until shrimp
  are well-mixed.  (Remember that shrimp cook very quickly.) Stir the
  sesame oil into the shrimp mixture and serve hot, with rice on the
  side.
 
MMMMM

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