This is a great recipe but chili paste is quite potent. Be careful how much you add!
1 lb. large shrimp shelled and deveined
1½ teaspoons cornstarch
2 cups oil for deep-frying
¼ cup onions chopped fine
2 scallions chopped fine
2 tablespoons ginger chopped fine
¼ cup tomato catsup
¼ cup chicken stock
1 tablespoon sugar
1 tablespoon sherry
2 tablespoons chili paste with garlic
Cut shrimp in half, lengthwise
Mix with cornstarch
Heat oil to 400 degrees in wok.
Deep-fry shrimp 1 minute.
Drain and remove
Reheat 2 tablespoons oil in wok to 300 degrees
Stir-fry onions, scallions and ginger for 1 minute
Add tomato catsup, stock and sugar.
Bring to a boil.
Pour in shrimp.
Add sherry and chili paste with garlic, stir-fry 1 minute at 425 degrees
Serve with rice and Chinese noodles
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