Szechuan Shrimp

• 1/2 c. minced shallots
• 1/2 c. minced bamboo shoots
• 3 Tbsp. water
• 3 large cloves garlic, minced
• 1/2 c. catsup
• 1 Tbsp. soy sauce
• 1 Tbsp. cornstarch
• 1/4 tsp. Tabasco
• 1 1/2 c. oil
• 1 lb. shelled and deveined shrimp
• 1/4 tsp. or more minced ginger
• 3 Tbsp. dry sherry
• 1 Tbsp. sesame seed

1. Combine scallions, bamboo shoots, ginger, garlic and Tabasco in small bowl.
2. In second bowl, combine sugar, catsup, sherry, soy sauce and sesame seed.
3. In a third bowl, mix cornstarch and water. Heat oil to 400u0b0.
4. Add shrimp to hot oil; cook about 2 minutes. Remove to strainer.
5. Heat 2 tablespoons of oil.
6. Add contents of first bowl, then second bowl, shrimp and then cornstarch with water.
7. Serve over rice.

shallots, bamboo shoots, water, garlic, catsup, soy sauce, cornstarch, tabasco, oil, shrimp, ginger, sherry, sesame seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=729319 (may not work)