Shrimp in Chili Sauce Photo
Shrimp in Chili Sauce

YIELD Makes 4 servings

INGREDIENTS

1 pound large shrimp (about 23 shrimp), peeled (last tail segment attached) and deveined
1 tablespoon rice wine or dry sherry
4 cloves garlic, chopped
1 teaspoon paprika
1/4 teaspoon ground red pepper
2 tablespoons water
2 tablespoons ketchup
1 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons vegetable oil
1 or 2 fresh green jalapeño peppers,* cut into thin slices
Edible flowers, such as violets, and zucchini "leaves" for garnish
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

  1. Combine shrimp, rice wine, garlic, paprika and red pepper in medium bowl; mix well. Cover and refrigerate 1 to 4 hours to marinate.
  2. Combine water, ketchup, cornstarch, sugar and salt in small bowl; mix well. Set aside.
  3. Heat wok over high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add shrimp mixture and chilies; stir-fry about 3 minutes or until shrimp turn pink and opaque.
  4. Stir cornstarch mixture; add to wok. Cook and stir about 2 minutes or until sauce coats shrimp and thickens. Transfer shrimp to serving dish or individual serving plates. Garnish, if desired. Serve immediately.
This recipe appears in: Asian

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