Shrimp in Red Sauce

Ganshao Mingxia

Appears in

By Ellen Schrecker

Published 1976

  • About

Flavor: Unique

While we were on Taiwan, we used to encounter this easily prepared dish of whole shrimps in a sweet red sauce at nearly every Szechwanese banquet we attended. Its ubiquity was probably due to its unusual taste, beautiful rosy color, and use of large shrimps, which, Mrs. Chiang explained, were an exotic luxury in Szechwan. When Mrs. Chiang cooked it for us, we were amazed to discover that one of the key ingredients in the recipe was or