is one of the recipes from Mrs Susie. If you
want to find out more about her have a look at her
biography page which she has written. Mrs Susie
specialises in Oriental cooking. An important first
step in Oriental cooking (which I think is important)
is at the end of each recipe.
pound jumbo white or pink shrimp (approx 20 - 21)
peeled and deveined, smaller shrimp work fine
2 tbs cornstarch
1 egg white, beaten
1 tbs rice wine
1 tablespoon ginger, minced fine or grated
1 tablespoon chili sauce or paste with garlic, found
in oriental markets or even in major supermarkets
2 tablespoons ketchup
2 teaspoons sugar
2 teaspoons sesame oil
1/4 tsp. ground white pepper
1 tsp cornstarch
1 tsp light soy
1 tbs rice wine
1 tbs water
2 tbs oil, for the pan
2 tbs oil, to add to shrimp prior to cooking
2 tbs hot red peppers, chopped very fine*
1 tablespoons fresh peeled garlic, minced
1/4 cup scallions, minced
1 tbs fresh cilantro, chopped
devein and dry the shrimp. Beat the egg white add
the 2 tbs cornstarch and 1 tbs rice wine, blend well
and coat the shrimp with it. Marinate 20 minutes.
the ginger, chili sauce, ketchup, sugar, sesame oil,
white pepper, cornstarch soy, rice wine and water.
Mix well and set aside.
2 tbs. in a wok or heavy bottom non-stick pan on high
heat until it just begins to shimmer and smoke.
2 tbs. oil to the shrimp to separate them prior to
adding them to the hot pan with oil. Fry 2 - 3 minutes
until firm and pink, drain and remove them immediately
from the pan and keep warm.
on high heat, add 1 tablespoon of the drained-off
oil back to the pan, add the peppers, garlic and scallions
and cook until fragrant, only 30 seconds. Add the
mixed sauce (ginger-ketchup-sesame) mixture and shrimp
and heat thoroughly to boil. Turn off the heat after
well coated (1 - 2 minutes) and stir in the chopped
with white rice.
If you want to turn down the heat a little on this one,
reduce the amount of chopped chiles, or seed then prior
to chopping or omit all together.
plenty of cold beverages to drink as this dish is spicy.
have studied oriental cooking quite a bit and the one
thing that makes it different from other styles of cooking
is: it is 90% preparation and 10% cooking. It is very
important to have everything in the recipe already prepared
for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of the
plate. Only then do I think about cooking. I will put
my oil in the pan and, as the things are called for
in the recipe, I will sweep them into whatever pan I
am cooking with, cook for as long as called for, then
add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is finished.
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my sauces
mixed in bowls and everything is ready to cook before
I start cooking. This is the right way to do it and
necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for mine
but again that was 20 years ago".