Recipe courtesy Chef Scott Leysath. Ingredients: 3 Tbs. ketchup
1 tsp. sesame oil
2 tsp. fresh ginger
2 Tbs. rice wine
1-1/2 tsp. hot bean sauce
2 Tbs. soy sauce
Sugar to taste
Salt to taste
Cracked black pepper to taste
1 tsp. cornstarch
1 tsp. cold water
3 Tbs. peanut oil
1 lb. (16 to 20) prawns, deveined, but not peeled
Warm cooked rice
2 green onions, roughly chopped
Toasted sesame seeds Preparation: In a small bowl, combine 1 teaspoon cornstarch and 1 teaspoon cold water. Mix thoroughly and set aside. In a medium bowl, combine 3 tablespoons ketchup, 1 teaspoon sesame oil, 2 teaspoons fresh ginger, 2 tablespoons rice wine, 1-1/2 teaspoons hot bean sauce, 2 tablespoons soy sauce, sugar to taste, salt to taste and cracked black pepper to taste. Add the cornstarch/water mixture and stir to blend. Set aside. Place 3 tablespoons peanut oil in a skillet and heat over medium high heat. Devein but do not peel 1 pound of prawns and add to the oil. Stir fry until thoroughly cooked. This should not take too long, but be sure not to overcook the prawns. Stir in the sauce. Simmer until the sauce is heated through. Place on a bed of warmed rice and garnish with 2 roughly chopped green onions and toasted sesame seeds. Serve immediately. Chef's Note: It is best not to freeze shrimp or prawns for more than 4 to 6 weeks as they will lose their flavor and moisture. When you do freeze them, do so in water. Please note that the intestine (the dark vein that runs along the back) does not have to be removed before eating. Servings: 4 Website resources for Szechuan: Eggplant Parmesan from Food TV.com Eggplant Parmigiana from Food TV.com Eggplant, Sausage, and Ziti Casserole from Food TV.com Eggplant Caponata from Food TV.com Szechuan Shrimp in Chili Sauce from Food TV.com Stir-Fried Szechuan Lobster with Chili Sauce from Food TV.com We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Betty Crocker's New Chinese Cookbook
Model: 0130832545
Author: Betty Crocker
(1990)
Prentice Hall
Paramus, NJ 07652
Classic Chinese Cuisine
Model: 0395986753
Author: Nina Simonds
(1999)
Houghton Mifflin Co.
Boston, MA 02116
Phone: 617-351-5000
Email: tradecustomerservice@hmco.com
Chinese Szechuan Cooking (Cooking For Today Series)
Model: 0765199475
Author: Deh-Ta-Hsiung
(1996)
Smithmark Publishing
New York, NY 10011-4113
Phone: 212-519-1300
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