Szechuan Shrimp With Chili And Garlic Sauce

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SF Gate


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1 pound medium shrimp

4 teaspoons salt

2 tablespoons hoisin sauce

2 tablespoons chili sauce (preferably Heinz)

2 teaspoons shao hsing wine (or dry sherry)

1 teaspoon thin soy sauce

1 teaspoon fish sauce

1 teaspoon chili paste with garlic (preferably Lee Kum Kee)

1/2 teaspoon sesame oil

1/2 teaspoon hot chili oil

1/2 teaspoon sugar

1/2 teaspoon MSG (optional)

4 cups peanut oil

2 tablespoons finely minced fresh ginger

3 tablespoons finely minced garlic

1/2 cup minced scallion (about 4 fat scallions, white and green parts)

3 dried red chiles

Cilantro leaves for garnish (if desired)

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