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Hunan Spicy Shrimp

3 to 4 cups peanut oil
1 1/2 lbs shrimp
1/2 cup onions diced into 1/4-inch pieces
2 Tbsp finely chopped fresh ginger
1 garlic clove minced

1 1/2 Tbsp oyster sauce
3 tsp sugar
4 Tbsp tomato catsup
1/2 tsp salt
Pinch of white pepper
2 tsp Hunan pepper [the soaked pepper flakes at the bottom of the hot oil;
substitute 2 tsp chili paste, sambal ooleck, or 1 heaping tsp crushed
red pepper flakes plus 1 tsp red chile oil]
1 tsp sesame oil

Shell and devein shrimp, leave tail portions on, wash, dry, and
refrigerate for at least 4 hours.

For a sauce, combine in a bowl and mix well the oyster sauce, sugar,
catsup, salt, pepper, Hunan pepper and sesame oil.

Pour peanut oil into a wok and heat to 375 deg F. Oil-blanch the
shrimp for 45 seconds to 1 minute, until shrimp begin to turn pink
and to curl. Remove; set aside. Remove oil from wok, then replace
2 Tbsp oil.

Heat oil until white smoke appears. Add onions, ginger, and garlic,
and stir-fry until onions soften, about 2 minutes. Add shrimp and
toss together thoroughly. Stir sauce and pour into the wok. Stir
together until shrimp are well coated. Add sesame oil, turn off
heat, and stir well.

Remove from wok and serve immediately.

Note: This may be served cold, or alone as an appetizer.


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