Voted SouthBay's BEST 1999

KUNG PAO SHRIMP: Bruce cost

WHAT YOU'LL NEED:

1 lb. Shrimp (20-24) per pound) shelled and deveined

1 Tablespoon cornstarch

1/4 cup red wine vinegar

Salt to taste

2 Tablespoons light soy sauce

5 teaspoons sugar

1 cup oil

6-12 dried hot pepers

1 1/2 Tablespoons peeled and chopped fresh ginger root

4 - 6 cloves of garlec, chopped

2 -3 Tablespoons chopped scallions

 

HERE'S WHAT TO DO:

Rinse and dry the shrimp. Duct them with cornstarch and set aside. Combine vinegar, salt, soy sauce and sugar. Set aside.

In a wok or large skillet, heat the oil until hot. Add the shrimp and stir try until done, about 1 1/2 minutes. Drain in a sieve on colander, pouring off all but 1 1/2 tablespoons of oil. Fry the dried peppers until black in remeaining oil. Add the ginger, garlic and scallions, then the vinegar mixture. Bring to a boil and add the shrimp, stirring until they are well coated and hot. Serve with rice.