1 C. water

1/2 C. dry white wine

2 T. reduced-sodium soy sauce

1/2 tsp. Szechuan or black peppercorns

1 lb. raw large shrimp, peeled and deveined

1/4 C. prepared sweet and sour sauce

2 tsp. hot Chinese mustard

 

Combine water, wine, soy sauce and peppercorns in medium saucepan. Bring to a boil over high heat. Add shrimp; reduce heat to medium. Cover and simmer 2 to 3 minutes or until shrimp are opaque. Drain well. Cover and refrigerate until chilled.  Combine sweet and sour sauce and mustard in small bowl; mix well. Serve as a dipping sauce for shrimp.