Spicy Sichuan Style Prawns Recipes

SPICY SICHUAN-STYLE PRAWNS

Spicy Sichuan-style prawns image

Stir-fry shellfish with a spicy tomato, ginger and chilli bean sauce for a classic Chinese seafood dish

Provided by Ken Hom

Time 30m

Number Of Ingredients 12

Ingredients

1 ½ tbsp groundnut oil
2cm piece ginger , finely chopped
2 garlic cloves , coarsely chopped
1 spring onion , finely chopped
450g raw prawns , shelled and de-veined
1 tbsp tomato purée
3 tsp chilli bean sauce
2 tsp Chinese black vinegar or cider vinegar
2 tsp golden caster sugar
2 tsp sesame oil
handful coriander leaves, to serve
sliced spring onion , to serve

Steps:

Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.

Nutrition Facts : Calories 156 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 20 grams protein, Sodium 1.1 milligram of sodium

SPICY SZECHUAN SHRIMP

Spicy Szechuan Shrimp image

Garlic, ginger, green onions, rice wine or vodka, chili paste and much more give this an incredible flavour. Adjust the heat to your taste. Another favourite of mine from Bonnie Stern. This can also be made with boneless chicken breasts.

Provided by Cookin-jo

Categories < 30 Mins

Time 28m

Yield 3-4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb shrimp, raw
1 tablespoon cornstarch
2 garlic cloves
1 piece ginger, the size of a quarter and 1/2 inch thick
3 green onions
1/2 teaspoon red pepper flakes
2 tablespoons rice vinegar or 2 tablespoons vodka
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon salt
3 tablespoons ketchup
1 tablespoon chili paste (optional)
1 teaspoon sesame oil
1 cup frozen peas
1 (10 ounce) can bamboo shoots, drained
1/4 cup vegetable oil

Steps:

Peel and devein shrimp and combine with cornstarch.
In food processor chop garlic and ginger.
Cut green onions into 1 inch lengths, add to food processor and pulse 4-6 times until finely chopped and mixed. Stir in red pepper flakes. Reserve.
In a separate bowl, stir together rice wine, soy sauce, sugar, salt, ketchup, chili paste and sesame oil. Reserve.
Julienne the bamboo shoots and add to a new bowl with the peas. Yes, this recipe requires some prep time, but well worth it!
Heat a wok or large deep skillet. Add oil and heat to frying temperature, around 400 F if you have an oil themometer, which I don't.
Add shrimp and stir gently 2-3 minutes until almost cooked through. Remove the shrimp to a separate bowl and discard all but 2 Tbsp of the oil.
Add garlic/ginger/green onion mixture and stir fry 30 seconds until fragrant. Add bamboo shoots and peas and stir to coat.
Add sauce mix and bring to a boil, then add the shrimp and heat through.
Serve over rice and enjoy.

Nutrition Facts : Calories 431.6, Fat 21.9, SaturatedFat 3.1, Cholesterol 294.5, Sodium 1620.6, Carbohydrate 21.6, Fiber 4.8, Sugar 10.8, Protein 38.5

SZECHWAN SHRIMP

Szechwan Shrimp image

Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.

Provided by FOODGU1

Categories World Cuisine Recipes Asian Chinese

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
½ teaspoon crushed red pepper
¼ teaspoon ground ginger
1 tablespoon vegetable oil
¼ cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

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.

Nutrition Facts : Calories 141.6 calories, Carbohydrate 6.7 g, Cholesterol 163.8 mg, Fat 4.4 g, Fiber 0.4 g, Protein 18.3 g, SaturatedFat 0.8 g, Sodium 499.5 mg, Sugar 3.5 g

SPICY SICHUAN-STYLE SHRIMP

Spicy Sichuan-Style Shrimp image

Sichuan cooking is popular throughout China, and in recent years, adventurous Chinese restaurant diners have discovered how delicious it can be. This is one of the best known dishes from that area.

Provided by Ken Hom

Categories Garlic Ginger Stir-Fry Quick & Easy Dinner Shrimp Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 tablespoons peanut oil
2 teaspoons finely chopped fresh ginger
1 tablespoon coarsely chopped garlic
2 tablespoon finely chopped scallions
1 lb raw shrimp, shelled and deveined
For the sauce:
1 tablespoon tomato paste
2 teaspoons chili bean sauce
2 teaspoons Chinese black vinegar or cider vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons sugar
2 teaspoons sesame oil
Cilantro sprigs, to garnish (optional)

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.

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