I love spicy.  I love The Spicy Honey, too…but that’s different.  I love sweet and sour.  I love shrimp.  I love cashews.  Okay, you get it…I really love this flavor combination, and I think you might, too.  And it’s just in time for the Asian New Year…January 25th, this year…the year of the Rat!This recipe contains ketchup, which is not exactly an ingredient most of us associate with Asia.  Except, it sort of is.  There is a “Chinese ketchup” that I used to purchase years ago in Toronto’s Chinatown.  It contained tomatoes, vinegar, and spices, much like our version.  But recently, I haven’t seen it, so it may be a thing of our grandmother’s kitchens. There is something called keh chap.  Some in the culinary world, think this may be the precursor to our Western ketchup…who knew?  Keh chap is a combination of a fish essence and soy sauce.  It’s used as a flavoring agent, much like ketchup, which as you know, I add to gravy to enhance…wait for it…flavor!!!

This dish has it’s roots in the Hunan province, but I do so love Szechuan peppercorns, I decided they would have to be part of this.  The foods from both these regions lean hard into the “hot”.  But, the heat is from different sources.  Hunan heat is from chiles.  I love heat from chiles.  Szechuan heat is from peppercorns and I pray at the altar of Szechuan peppercorns.  I can’t tell you why, but I just adore their flavor.  And, you know I kinda feel that way about onions, so I decided to use an array from the onion family—shallot, scallions and regular onions.  Oh yeah, and garlic, of course!

I plop the shrimp and their coating ingredients in a resealable bag.  Using your hands, either inside or outside the bag, move it and shake to combine the shrimp and coating ingredients until the shrimp are thoroughly coated.  Zip the bag closed; chill for at least 30 minutes.  For the cooking sauce, combine all the ingredients in a small bowl; set aside. When you’re ready to eat, swirl a tablespoon of peanut oil around to coat the wok.  When the pan is screaming hot (a wisp of smoke will appear), add the cashews; stir-fry for about 1 minute or until they begin to brown.  With a slotted spoon, remove them and set aside.  Add the Szechuan peppercorns and ginger; stir-fry for 15 seconds. Add the garlic, shallots and onion wedges.  Lower the heat to medium and stir-fry for 2 to 3 minutes, or until they soften.  Increase the heat to high.  In the bag, give the shrimp a good stir to re-coat.  Gently dump the shrimp mixture into the wok; stir to mix. As best you can, spread the shrimp into a single layer; cook for 90 seconds.  They will just begin to turn pink.  Quickly, turn the shrimp over.  Pour the wine along the very edge of the wok; toss with the shrimp.  Restir the cooking sauce and pour it over the shrimp, tossing and stir-frying for about 2 minutes or until the shrimp are well-coated and the sauce is bubbling.  Toss in the scallions; continue to cook for 30 seconds.  Remove the pan from the burner, garnish and pour into a serving dish.  You will note, because you are not an idiot, that I opted to use cilantro for my garnish.  I placed a bowl of cashews on the side, to be added at will.