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Chinese  New  Year 2006

Wing Lei
at Wynn Las Vegas

3131 Las Vegas Blvd. S
Las Vegas, Nevada 89019


Deep Fried Shrimp with Chili Sauce
Chef Richard Chen of Wing Lei at Wynn Las Vegas– Las Vegas, NV
Adapted by

Deep Fried Shrimp with Chili Sauce from Chef Richard Chen of Wing Lei at Wynn Las Vegas on StarChefs.comYield: 4-6 Servings


  • 1 Tablespoon Shaoxing wine*
  • 2 Tablespoons soy sauce
  • 1 Tablespoon Zhenjiang, or black vinegar
  • 1 Tablespoon chicken stock
  • 1 teaspoon sugar
  • 1 teaspoon potato starch

    * This is a Chinese rice wine. You can substitute it with smooth, sweet sake, or a dry sherry.

  • 1 Tablespoon dried peppercorns
  • 2 pounds fresh medium shrimp
  • Pinch of salt
  • 2 Tablespoons oil
  • 6-8 fresh peppercorn stems, cut into 1-inch sections
  • 5 basil leaves, torn in pieces

For Seasoning:

Combine all of the ingredients in a bowl and mix well. Set aside.

Grind the dried peppercorns coarsely in a mortar and set aside. Wash and de-shell the shrimp, making sure to keep the heads and tails intact. De-vein the shrimp by cutting along the backs, and wipe dry. Sprinkle the ground peppercorns and salt over the shrimp and marinate for 1 hour.

In a well-oiled wok, deep-fry the shrimp until they are about 70% done. Remove the shrimp from the wok when they start to curl, and set aside.

In a clean wok, heat the oil. Lightly stir fry the fresh peppercorn stems, then add the basil leaves and continue to stir fry. Return the shrimp to the wok, add the seasoning and briefly stir fry the shrimp.

To Serve:
Divide the shrimp evenly between each serving dish. Garnish with a fresh chili pepper. Serve immediately.

  • Rising Star Chef Richard Chen
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  •    Published: January 2006
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