Sichuan Shrimp with Chili Sauce recipe

Sichuan Shrimp with Chili Sauce ingredients list:

• 1 lb large shrimp - not more than 24 to a pound
• 2 tsp.
• soy sauce
• 2 tsp. Shaoxing Cooking Wine -- ordinary rice wine is okay, but not as good
• Seasonings:
• 1 Tbsp. mashed and finely minced garlic 1
• Tbsp. mashed and finely minced ginger
• 1/2 of a green onion, thinly sliced
• 3-6 Red Hot Chili Peppers -- genuine Tabasco peppers work really great.
• 1 tsp. hot chili paste (optional)
• Sauce:
• 5 Tbsp
• ketchup
• 1 Tbsp sugar
• 1/2 Tbsp salt
• 1 Tbsp Shaoxing Cooking
• Wine
• Vegetables: Not essential, but a very worthwhile addition:
• 10 spears of asparagus, cut off whole tips, 1-inch steep diagonal cut for the stems
• 1 stalk of celery - cut in thin diagonal slices
• 1 good size
• bamboo shoot - cut in long thin slices to compliment the other
• vegetables
• 6 Tbsp oil
• Dash of Toasted Sesame Oil

Instructions for Sichuan Shrimp with Chili Sauce:

• Boil a quart
• of water in your wok. Immerse all the veggies and boil rapidly until they
• reach 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 it out onto a nice, light
• colored or glossy black platter, so you can admire the colors.

• Back to the Shrimp Recipes home page.