50+ Friends Club Cookbook
Fish and Shellfish

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Sishuan Shrimp

From the Kitchen of: Boomer

Source:  Master Cook

1 1/4	lbs.	Shelled uncooked Shrimp, deveined
		Salt to taste
1		Egg White
1/2 C. plus 1 1/2 tbsp.		Cornstarch
		Oil for Deep frying
1	Tbsp.	Chili Paste (found in Oriental Section of store)
2	Tbsp.	Rice Wine
2 1/2	Tbsp.	Cider Vinegar
2	Tbsp.	Ketchup
1/3	c.	Sugar
4		cloves Garlic, crushed
1	Tbsp.	Sesame Oil
1		Green Onion, chopped

• Season shrimp to taste with salt. Beat egg white lightly in bowl. Place 1/2 c. cornstarch in separate bowl.
• Dip each shrimp first in egg white then in cornstarch. Place on a tray.
• Heat oil to 375 degrees in a wok or heavy frying pan over high heat.
• Drop Shrimp few at a time and deep-fry a few seconds until crisp. Drain on paper towels.
• Combine chili paste, 1 1/2 Tbsp. Cornstarch, rice wine, cider vinegar, ketchup and sugar.
• Remove all but 1 tablespoon oil from wok or pan. Add garlic and saute until tender.
• Stir in cornstarch mixture and bring to a boil until thickened. Add fried shrimp and toss just to coat with sauce. Mix in sesame oil and green onion. Serve immediately.
• Makes 4-6 servings.