Szechwan shrimp recipe

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A spicy srimp dish, great for a starter. The dish can be made more or less hot by adjusting the amount of chili pepper used. Serve with steamed rice for a complete dish.
Preparation time: 5 minutes, Cooking time: 15 minutes, Serves: 4 


For the schezuan sauce
4 Tbsp water
2 Tbsp ketchup
1 Tbsp soy sauce
2 tsp cornstarch
1 tsp honey
1/2 tsp crushed red pepper
1/4 tsp ground ginger

1 Tbsp vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12 oz cooked shrimp, tails removed


In a bowl, stir together the water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.

Heat oil in a large skillet over medium-high heat. Stir in the green onions and garlic and cook for 30 seconds, turning constantly. Stir in the shrimp and toss well to coat with oil. Stir in the sauce, bring to a boil, lower heat and cook, stiring occationally, until the sauce is bubbly and thick.

Serve hot.
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