Asian: Szechuan Shrimp by Recipe Cottage

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	Szechuan Shrimp

		Szechuan Shrimp 1/2 cup sliced green onions 1 can drained bamboo shoots 3 tablespoons water 1 teaspoon instant minced garlic 1/2 cup catsup 1 tablespoon soy sauce 2 tablespoons sugar 1 tablespoon cornstarch 1/4 teaspoon tabasco sauce 1 1/2 cups oil 1 pound shrimp 1/4 teaspoon minced fresh ginger root 3 tablespoons white wine 1 tablespoon toasted sesame seeds Shell and devein shrimp. Combine onions, bamboo shoots, ginger, garlic and tabasco in a small bowl. In another bowl mix sugar, catsup, wine, soy sauce and sesame seeds. In a third bowl mix water and cornstarch. Have ready a large strainer with a bowl underneath. Heat oil to 400F. Add shrimp, stirring until done. Pour oil and shrimp into strainer to drain. Heat 2 Tbsp of strained oil, add onion mixture and stir-fry 1 minute. Add drained shrimp and stir-fry 30 seconds. Pour in catsup mixture and stir 60 seconds. Add cornstarch mixture. Stir and cook until slightly thickened. This is very good with chicken, too.