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MyCookbook Member: Jan Last
Recipe Category: Seafood
Recipe Preparation Level: moderate
2 pounds large shelled shrimp, deveined
2 tsp sichuan peppercorns
8 dried chili peppers soaked in warm water 15 min
4 tsp peeled minced ginger
2 tsp chili paste with garlic
2 Tbsp Hoisin sauce
3 Tbsp dark soy sauce
4 Tbsp tangerine juice
1 1/2 tsp sugar
3 Tbsp peanut oil
1 1/3 cup onion cut in thin wedges, separated
8 scallions,cut in 2" strips
10 narrow strips of tangerine peel
2 tsp white vinegar
2 tsp sesame oil
Heat the wok or skillet, add peppercorns and dry fry for 30 seconds. Remove and crush. Combine chili peppers with ginger, chili paste, Hoisin, soy sauce, juice and sugar. Heat wok with 2 Tbsp peanut oil and stir fry shrimp, then remove shrimp. Add remaining oil, add crushed peppercorns, then tangerine peel, then onions; re-add the shrimp and mix well. Then add the liquid mixture and mix well. Then add the vinegar and sesame oil, mix and serve immediately.
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