Sichuan Spicy Shrimp

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Sichuan Spicy Shrimp

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This recipe for Sichuan spicy shrimp is both easy to make and tasty. The hardest part is cleaning the raw shrimp. The shrimp are first marinated in a mixture that will result in a thin, crisp coating when they are deep-fried. Finally, they are stir-fried in a tangy sauce made with garlic, ginger, chili peppers, ketchup and soy sauce.

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In contrast to many Sichuan dishes, which can be exceedingly hot, only three chili peppers are used in this recipe. Feel free to use more or less based on your own personnal taste.

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This recipe doesn’t call for any added ingredients, but you could include some snow peas and water chestnut slices to add some color and texture. Or better yet, you might wish to add one of the following stir-fries to make a complete meal:

Broccoli in Ginger and Wine Sauce

Sicuan Eggplant in Chili Garlic Sauce

Snow Peas Water Chestnuts and bamboo Shoots

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Difficulty:

Easy

Preparation Time:

60 Minutes

Cooking Time:

30 Minutes

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Ingredients:

1 Lb. of Fresh Shrimp shelled and de-veined

1 Teaspoon minced Ginger Root

2 Teaspoons minced Garlic

3 Scallions cut into pea-sized pieces including the green

3 Dried Chili Peppers cut into small pieces

2 Cups of Oil

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Marinade for the Shrimp:

1 Teaspoon Thin Soy Sauce

1 Teaspoon Dry White Wine

¼ Teaspoon Salt

¼ Teaspoon Baking Soda

2 Tablespoons Flour

1 Tablespoon Cornstarch

1 Egg beaten

If the shrimp are large, cut them in half lengthwise. Rinse the shrimp under cold running water and then dry them on paper towels. Mix the shrimp with the marinade and refrigerate for an hour before using them,

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Sauce Mixture:

2 tablespoons Black Soy Sauce

3 Tablespoons Ketchup

2 Tablespoon Sugar

2 Tablespoon Dry White Wine

1 Teaspoon Chinese Red Vinegar

1 Teaspoon Sesame Seed Oil

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Cooking Instructions:

1. Heat the oil in a pan that is large enough that it will be less than half full once the shrimp are added. That will keep the hot oil from boiling over and starting a fire, but just in case keep the cover handy.
2. Add the shrimp mixture half at a time and cook about 15 seconds until they turn white. Remove them with a strainer or slotted spoon and repeat with the second half.
3. Transfer two tablespoons of oil to a large heavy frying pan and lightly brown the ginger root, garlic, scallions and chili peppers including the deeds.
4. Then stir in the sauce mixture and continue cooking until it begins to bubble.
5. Finally, return the shrimp to the pan and then the sesame seed oil, stir-fry briefly and serve hot over rice.

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