Prep 10 mins
Cook 10 mins
This is the first gourmet recipe I ever made. The time I ever used hot sauce, ginger root or sesame oil. It is still a favorite. Please don't let the list of ingredients turn you away from this delicious recipe. The recipe is from a magazine ad for Planters Peanut Oil from the '70's. I only use about 2-3 tablespoons Peanut Oil.
- 1⁄2 cup scallion, minced
- 1⁄2 cup bamboo shoot, minced
- 3 tablespoons water
- 3 large garlic cloves, minced
- 1⁄2 cup catsup
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1⁄4 teaspoon hot sauce, I use more
- 1 1⁄2 cups planters peanut oil, I use 2-3 tablespoons of the oil
- 1 lb raw shrimp, shelled and deveined
- 1⁄4 teaspoon gingerroot, minced
- 3 tablespoons dry sherry (optional)
- 1 1⁄2 sesame oil
- Combine scallions, bamboo shoots, ginger, garlic and hot sauce in a small bowl.
- In a second bowl combine sugar, catsup, sherry(if using), soyce sauce and sesame oil.
- In a third bowl mix cornstarch and water.
- Heat peanut oil in a wok or large skillet to 400 degrees Fahrenheit.
- Have a large bowl ready with a strainer in it.
- Add shrimp to hot oil and cook until pink, no more than 2 minutes.
- Place in large bowl.
- Use 2 tablespoons of the cooking oil in the same skillet or wok on high heat.
- Add scallion mixture and stir fry for 1 minute.
- Add drained shrimp and stir fry for 30 seconds.
- Add catsup mixture.
- Stir fry for 30 seconds.
- Add cornstarch mixture to pan.
- Cook and stir until slightly thickened.
- Serve with steamed rice.