Crispy Szechuan Shrimp Recipes

SPICY SZECHUAN SHRIMP

Steps:

• In a medium bowl, toss together the shrimp with 2 tablespoons of the Shaoxing wine and 2 teaspoons of the cornstarch.
• In a small bowl, combine ½ cup of the water, chili oil with black beans, doubanjiang, soy sauce, Szechuan peppercorns or pepper-salt, and the remaining tablespoon of wine.
• In a separate small bowl, combine the remaining teaspoon of cornstarch with the remaining teaspoon of water.
• Heat 2 tablespoons of the oil in a wok or large skillet over medium-high heat. Add the shrimp and cook, stirring, until just opaque, 3 to 4 minutes. Remove the shrimp from the skillet.
• Add the remaining tablespoon of oil to the skillet and heat over medium heat. Add the garlic and ginger and cook, stirring, for 1 minute.
• Add the sauce mixture to the skillet and bring to a boil. Cook, stirring, for a minute or two, then return the shrimp to the skillet along with any accumulated juices.
• Bring the sauce back to a boil and then add the cornstarch-water mixture. Cook, stirring, for another minute or two until the shrimp is heated through and the sauce thickens.
• Serve hot, garnished with scallions.

SZECHUAN CHILI SHRIMP

Steps:

• Prepare Shrimp: Dredge the shrimp thoroughly through the flour and shake off any excess flour.
• Toast Peppercorns: Toast the Szechuan peppercorns in a skillet or frying pan over medium heat, until fragrant, for 2 to 3 minutes. Transfer the peppercorns to a mortar and pestle and grind to a fine powder. Set aside.
• Make Sauce: In a small bowl combine the sauce ingredients together.
• Cook Shrimp: In a large skillet heat the ¼ cup of vegetable oil over medium-high heat. Add the shrimp and cook on both sides for about 2 to 3 minutes per side or until golden. Transfer to a paper towel lined plate to drain.
• Finish: Discard the oil from the skillet and clean it. Add remaining 2 tbsp of vegetable oil to the skillet and heat over medium-high heat. Add the ginger, chillies and the white part of the green onion. Cook for about 1 minute. Add the shrimp to the skillet, sprinkle with ground peppercorns and toss well. Drizzle the stir-fry sauce over the shrimp and toss well until combined.
• Serve: Garnish with the green part of the green onions and serve with rice.

SZECHUAN SHRIMP RECIPE

Steps:

• Add the shrimp to a large bowl. Add soy sauce, salt and pepper and toss to coat. Marinate for 10 minutes.

CRISPY SZECHUAN SHRIMP RECIPE

Steps:

• Heat a wok or large pan on medium-high heat. Dry toast the Szechuan peppercorns until fragrant.
• Transfer them in mortar & pestle or coffee grinder and grind until they're a fine powder. Mix with salt and set aside.
• In a large bowl, add the egg white and whisk until frothy.
• Mix in soy sauce, Chinese Shaoxing wine, sesame oil, and fish sauce until well combined, then add in shrimp. Set aside to marinate for 10 minutes.
• Add potato starch to shrimp with the marinade and mix well. Scrunch mixture onto shrimp to pack on the potato starch and marinade.
• Meanwhile, heat oil in the wok on high heat. Check if the oil is hot enough by sprinkling a little potato starch in the oil. If small bubbles form, it's ready.
• Gently shake off any excess potato starch from the shrimp, then carefully add them to the pan, working in batches if needed to prevent overcrowding. Fry for about 2 minutes per side or until golden brown and crisp.
• Transfer to a wire rack or paper towel-lined plate, then immediately sprinkle them with some of the Szechuan pepper and salt mixture to taste.
• Drain oil from the wok and carefully wipe it down to remove any excess bits from frying.
• Reheat wok to medium-high. Add in garlic, chilis, and green onions to dry toast until fragrant, about 1 minute. Sprinkle them on top of shrimp and serve with lime wedges on the side, if desired. Enjoy!

SICHUAN-STYLE CRISPY SHRIMP WITH GARDEN SALAD

Steps:

• In a large bowl, mix the eggs and cornstarch to make a batter. Set aside.
• Heat a wok over high heat and add enough peanut oil to fill a third of the way up the sides of the wok. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
• Dip the shrimp in the batter and fry in batches until they turn golden brown and are cooked through, 2 to 3 minutes. Drain on paper towels. Sprinkle the shrimp liberally with the ground Sichuan peppercorns, sea salt and chili flakes. Dip the jalapeno slices in the batter and fry until golden. Drain on paper towels. Fry the basil leaves until crispy, about 15 seconds. Drain on paper towels. Be careful, as the basil leaves may spatter slightly while frying.
• For serving, divide the Garden Salad with Lemon Ginger Vinaigrette among four plates. Top the salad with the shrimp and garnish with the lemon wedges, fried jalapeno slices and fried basil leaves. Sprinkle with the fried garlic and shallot pieces, if using.
• In a large bowl, whisk together the lemon juice, soy sauce, vinegar, ginger and garlic. Season with salt and pepper. Whisk in the olive oil and set aside.
• Add the arugula, cabbage, red onions and basil into the bowl with the vinaigrette and toss to coat. Add the tomato slices.

SZECHWAN SHRIMP

Steps:

• In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
• Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

SPICY SICHUAN-STYLE SHRIMP

Steps:

• 1. Heat a wok over high heat. Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic, and scallions.
• 2. Stir-fry for 20 seconds, then add the shrimp. Stir-fry the shrimp for about 1 minutes.
• 3. Add the sauce ingredients and continue to stir-fry for another 3 minutes over a high heat. Serve at once.