Serves: 5
Total Calories: 2,665
Clean and devein the shrimp. Dry.
Mix the marinade ingredients in a bowl. Marinade the shrimp for at least thirty minutes.
Prepare the green onion and ginger while the shrimp is marinating.
Heat deep fryer and add 4 cups oil. Deep-fry shrimp at medium heat. When the shrimp has turned white and is nearly cooked, remove and set aside.
Add 2 tablespoons oil to wok. When oil is ready, add green onion and ginger. Then add tomato catsup and hot pepper paste, stirring gently. Add the soup stock, salt, and sugar. Boil for a few seconds, and add the cornstarch mixture, stir thoroughly, and sprinkle in sesame oil.
Pour on a plate and serve hot.
This Sauteed Shrimp with Hot Sauce recipe is from the Cook'n Deep Fried Cookbook. Download this Cookbook today.
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