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Hot and Spicy Shrimp 
Hot Braised Szechuan Shrimp

Chinese Shrimp in Chili Sauce 

Wok Preparation
Serves 4

Hot & Spicy Shrimp
I first encountered this mouth-watering dish at the Hunan Garden in New York City's Chinatown. This is the closest I've come to duplicating that restaurant dish.
1 lbMedium-size raw shrimp, peeled and deveined
1 teaspoon rice wine
1 teaspoon soy sauce
1 teaspoon salt
2+1 Tablespoons peanut oil
1 Tablespoon grated ginger root
2 teaspoon minced garlic
1/4 cup green onions, sliced (save tops for garnish)
2 Tablespoons soy sauce
3 Tablespoonssugar
3 Tablespoons ketchup
2 teaspoon rice wine
1 teaspoon rice wine vinegar
3/4 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 Tablespoon water
1/4 cup green onion tops, sliced into small pieces

  1. Prepare the marinade ingredients, mixing together the salt, wine and soy sauce. Stir in the raw shrimp. Refrigerate for at least 1 hour.
  2. Combine the grated ginger, minced garlic, and green onions together. Set aside.
  3. Combine the sauce ingredients together. Mix well. Set aside.
  4. Heat 2 Tablespoons of peanut oil in hot wok, until almost smoking. Drain the shrimp from the marinade, then add half the shrimp to the wok. Stir-fry briskly for 30 seconds until the shrimp are opaque (they will cook thoroughly later on). Remove shrimp from wok with slotted spoon. Repeat with remaining shrimp.
  5. Heat 1 Tablespoon peanut oil in hot wok. Add the seasonings and brown lightly. Add the sauce mixture and stir the sauce and seasonings together until the mixture begins to bubble.
  6. Return the shrimp to the wok. Stir-fry until the shrimp are cooked and well-coated with sauce. Sprinkle the green onion tops over the shrimp.
  7. Serve over rice.