Hunan Spicy Shrimp

Name: Hunan Spicy Shrimp (Hunan Lot Har)
Cuisine: China
Ingredients: ½ cup onions, diced into ¼-inch pieces; 3 to 4 cups peanut oil; 1 teaspoon sesame oil; 2 teaspoons Hunan pepper; 4 tablespoons catsup; 1¼ pounds shrimp: shell, devein, leave tail portions on, wash, dry, refrigerate for at least 4 hours; 3 teaspoons sugar; 2 tablespoons finely chopped fresh ginger; Pinch of white pepper; 1 teaspoon salt; 1½ tablespoons oyster sauce; 1 garlic clove, minced

Hunan Lot Har

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

This versatile preparation can be served hot or cold. Its spicy, sweet flavor is distinctive. If it is to be eaten hot, I suggest it be accompanied by some plain cooked rice. Cold, it can be one of two first courses in a banquet, served directly after the Peppery Cabbage.

Ingredients

3 to 4 cups peanut oil
1¼ pounds shrimp: shell, devein, leave tail portions on, wash, dry, refrigerate for at least 4 hours

Asia
China
Starter
Fish course
Pescatarian
Spicy
Hunan

Method

Pour peanut oil into a wok and heat to 375°F. Oil-blanch the shrimp for 45 seconds to 1 minute, until shrimp begin to turn pink and to curl. (See oil-blanching technique.) Remove; set aside.
Remove oil from wok, then replace 2 tablespoons