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.
Nutrition Facts : ServingSize 1 serving, Calories 402 kcal, Carbohydrate 30 g, Protein 28 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 286 mg, Sodium 1597 mg, Fiber 2 g, Sugar 2 g
SHRIMP WITH HOT SAUCE, SZECHUAN STYLE
I've had this recipe many times, varying the vegetable with my mood and with what I had on hand. A little hot oil added to the dish is also a nice touch. Adapted from a recipe by Rose Cheng. In the posted pic, I was in the mood for even more vegetables, so I doubled the sauce when I added those (very easy to do). In that one, besides the carrots, I also used shiitake mushrooms, scallions, bok choy, and bean sprouts. Use whatever types and amounts of veggies you like, just cook them crisp-tender.
Provided by PalatablePastime
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Stir together ingredients for the seasoning sauce in a small bowl and keep near the cooking area.
- Stir together the cornstarch and water in a small dish and keep near the cooking area.
- Heat small amount of oil in wok or large skillet.
- Add shrimp and stir-fry until they just turn pink and start to curl; remove from pan and set aside.
- Add a little oil to pan (if needed) and heat.
- Add dried peppers and garlic to pan and cook just until you start to smell them; do not allow to burn.
- Add the carrots and cook for 1- 1 1/2 minutes.
- Return the shrimp to the pan and toss with the carrots.
- Re-stir contents of seasoning bowl and add to pan.
- Quickly stir all ingredients.
- Re-stir the cornstarch and water slurry and add to the pan.
- Stir mixture and cook until sauce thickens and shrimp are coated with sauce.
- Remove from heat and serve with steamed rice (if desired).
SICHUAN SHRIMP WITH CHILI SAUCE
Make and share this Sichuan Shrimp With Chili Sauce recipe from Food.com.
Provided by The Obvious Cook
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Boil a quart of water in your wok.
- Immerse all the veggies and boil rapidly until they each peak color brightness.
- Immediately strain out into a bowl and set aside. Or you can do them in your microwave.
- Put 5 tablespoons of oil into wok. Get it smoking hot and stir the shrimp until it is pink and done. This shouldn't take more than a couple of minutes - it all depends on the horsepower of your stove.
- Put onto plate and discard all excess oil and quickly clean the wok.
- Heat 1 tablespoon of oil in wok . Get it smoking hot and toss in the hot peppers. Cook them for a minute, at most, until you are getting good whiffs of cooking chili.
- Add the other seasonings and stir for 15-20 seconds.
- Add the sauce and stir to mix. Add back in the shrimp and veggies. Stir until you are sure it is all reheated.
- Give a quick dash of toasted sesame oil, then a quick stir.
- Pour onto a nice plate of white rice.
Nutrition Facts : Calories 402.4, Fat 24, SaturatedFat 3.7, Cholesterol 172.8, Sodium 1446, Carbohydrate 20.3, Fiber 4, Sugar 11.4, Protein 28.3
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