Wok on the Wild Side

DEAR SOS: About 15 years ago, you published a recipe for Sichuan shrimp. My copy has disappeared, and I’d love to have the recipe again.

MARGARET

DEAR MARGARET: I think this might be it.

SICHUAN SHRIMP

1 pound shrimp

1 teaspoon plus 1 tablespoon rice vinegar

1 tablespoon rice wine or Sherry

1/2 teaspoon salt

Dash black pepper

Dash garlic powder

1/2 teaspoon sesame oil

1 teaspoon cornstarch

1/2 egg white

Oil

1 slice ginger root, minced

1 clove garlic, minced

2 green onions, finely chopped

1 small onion, finely chopped

1 green bell pepper, finely chopped

1/4 cup catsup

1 tablespoon sugar

1 teaspoon soy sauce

1 teaspoon hot chile sauce

Shell and devein shrimp. Place in pie plate, sprinkle with 1 teaspoon vinegar and toss to coat well. Rinse with cold water and drain several times. Pat dry with paper towels.

Sprinkle rice wine over shrimp and toss lightly. Pat dry with paper towels. Combine shrimp, salt, pepper, garlic powder, sesame oil, cornstarch and egg white. Mix well and refrigerate at least 1 hour or overnight.

Heat wok. Add small amount of oil and ginger, garlic and green onions. Add refrigerated shrimp mixture and stir-fry until pink. Remove shrimp. Add more oil. Stir-fry onion and bell pepper.

Combine catsup, sugar, soy sauce, 1 tablespoon vinegar and chile sauce. Add to wok and bring mixture to boil. Add shrimp, mixing thoroughly.

4 servings. Each serving:

235 calories; 690 mg sodium; 151 mg cholesterol; 10 grams fat; 14 grams carbohydrates; 22 grams protein; 0.43 gram fiber.

Tony, Are We Close? DEAR SOS: Would you please provide me with the Tony Roma Onion Ring recipe? Thanks.

--AMY

DEAR AMY: Thank you. We love the rings, too. The Tony Roma restaurant chain would not share their trade secret, but a similar recipe was developed by Donna Deane, Times Test Kitchen Director. Tony Roma’s staff, did, however, offer a tip: Pack the onions loosely, not firmly, in the loaf pan so they will not become soggy.

“TONY” ONION RING LOAF

4 to 6 mild white onions

1 cup milk

3 eggs, beaten

Salt

Oil

2 cups pancake mix

Parsley

Slice onions crosswise and separate into rings.

Mix milk, eggs and salt to taste in bowl. Add onion rings and soak 30 minutes.

Heat oil for frying in deep skillet or wok to 375 degrees. Dust each onion ring in pancake mix and fry in oil until golden brown.

Loosely place fried onions, without pressing, into 9x5-inch loaf pan and bake at 400 degrees 10 to 15 minutes. Turn onto serving plate. Garnish with parsley.

4 servings. Each serving:

441 calories; 948 mg sodium; 179 mg cholesterol; 11 grams fat; 70 grams carbohydrates; 17 grams protein; 0.67 gram fiber.

Dosti is a freelance writer. To order her book, “DEAR SOS: Dessert Recipe Requests to the Los Angeles Times,” send check for $15.95 plus $3.50 shipping and handling to SOS Desserts, Los Angeles Times, Department FS, Box 2348, Chatsworth, CA 91313-9799. Or call (800) 246-4042, 8 a.m. to 5 p.m. Monday to Friday to use Visa or MasterCard. The original “DEAR SOS” cookbook can be ordered in the same manner for the same price.

Send requests to Culinary SOS, Food Section, Los Angeles Times, Times Mirror Square, Los Angeles, CA 90053 or e-mail to: www.rose.dosti@latimes.com

Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.