Tangerine Shrimp
Recipe type: Entree
Serves: 6
A tangy taste of summer
  • 2 lbs raw medium shrimp, deveined with tail on
  • 2 tsp Sichuan peppercorns (optional)
  • 1 cup red & green bell peppers, diced (instead of dried chili peppers)
  • 1 chili pepper (optional)
  • 4 tsp peeled & minced ginger
  • 2 Tbsp hoisin sauce
  • 3 Tbsp dark soy sauce
  • 4 Tbsp tangerine or orange juice
  • 3 Tbsp peanut oil
  • 10 narrow strips of tangerine or orange peel, 2 inches long
  • 1⅓ cup cubed onion
  • 8 scallions, cut into 2-inch lengths
  • 2 tsp distilled white vinegar
  • 2 tsp sesame oil
  1. DO AHEAD: Heat wok, add peppercorns and dry-fry for 30 seconds till they swell and become fragrant. Remove & crush in a blender or mortar & pestle.
  2. Soak chili peppers for 15 minutes in warm water; drain. (OR, use diced bell peppers for milder heat.) Combine them with peppercorns and ginger.
  3. Combine the chili paste with garlic, hoisin & soy sauces, & juice. (This is the liquid mixture.)
  4. Re-heat wok, add 2 T. of peanut oil. Stir-fry shrimp till they turn pink; set aside in a warming pan. (don't overcook)
  5. Add remaining tablespoon of peanut oil to wok and stir-fry peppers, peppercorns and ginger 10 seconds; add peel, mix well. Add onion & scallions, stir-fry till hot. Add shrimp, mix well. Add liquid mixture, stir-fry till hot. Add vinegar & stir-fry briefly. Add sesame oil, mix and serve.
Recipe by Good Food Buzz at http://www.goodfoodbuzz.com/2012/06/21/tangerine-shrimp/