Title: Szechuan Shrimp (Or Chicken)
Categories: Chinese5
Yield: 4 servings

-------------------------------SHRIMP MIXTURE-------------------------------
1 lb Shrimp; shelled
1 In half lengthwise; rinsed
-and patted d
Substitute raw; chicken
-cubed
1/4 ts Salt
1 ts Chinese rice wine; or dry
-sherry
1 ts Soy sauce
2 tb Flour
1 tb Cornstarch
1 Egg; lightly beaten
1/2 ts Baking soda

---------------------------------SEASONINGS---------------------------------
1 ts Ginger root; or ground
-ginger
2 ts Minced garlic
2 Scallions cut in; peas sized
-pieces
2 Dried chili pepper

-----------------------------------SAUCE-----------------------------------
3 tb Sugar
2 ts Sherry
5 ts Soy sauce
1 ts White vinegar
3 tb Catsup
1 tb Water

Mix above together and refrigerate for one hour (at least) Place above
seasonings in bowl and set aside Mix and set aside above sauce ingredients
3 C peanut oil for deep frying 1 tsp sesame oil Fry shrimp, or chicken in
peanut oil. Place in bowl and set aside. Pour off all but 2 T oil and add
seasonings and brown. Stir in sauce until bubbles. Return shrimp. Add
sesame oil.

This recipe is absolutely sensational. However it does not make alot of
sauce for rice. I usually double the sauce ingredients. It is very hot. If
you like food milder leave out some chilis. I have tried the General Taos
chicken posted here on prodigy. My family prefers this recipe. My last
attempt to post this recipe failed. Sorry for the inconvenience.

Liz in Phila Reformatted by Elaine Radis

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.