Shrimp in Pepper Sauce

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            FOOD FUNNY
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Here's some entertaining advice from Rosemary Zwick of Cape
Town, South Africa:

I don't do gourmet meals when I entertain because I don't want my
guests to stress out over what to make when they invite me over
for dinner.

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            TODAY'S RECIPE
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If you like spicy Szechwan-style food, you'll probably want to
increase the amount of red pepper flakes in this rather tame
version.

Chinese Shrimp in Pepper Sauce

2 Tbs (30 ml) peanut or vegetable oil
4 scallions (spring onions), green and white parts, cut
into 1/2-inch (1 cm) pieces
2-3 cloves garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
1/2 tsp (2 ml) red pepper flakes, or to taste
1 lb (450 g) shrimp, peeled and deveined
2 Tbs (30 ml) soy sauce
2 Tbs (30 ml) tomato ketchup
1 Tbs (15 ml) rice wine or dry sherry
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste
1 Tbs (15 ml) cornstarch (cornflour) dissolved in
2 Tbs (30 ml) water

Heat the oil in a wok or large, heavy skillet over high heat and fry
the scallions, garlic, ginger, and red pepper flakes for about 15
seconds. Add the shrimp and cook, stirring constantly, until the
shrimp are pink and firm, about 3 minutes. Add the soy sauce,
ketchup, rice wine, sugar, salt, and pepper and stir for 30 seconds.
Add the cornstarch mixture and stir until the sauce thickens, about
30 seconds. Serves 4 to 6.
Received on Thu Nov 17 09:48:52 2005