SPICY SZECHUAN SHRIMP
This spicy, garlicky shrimp is quick and easy to make but full of flavor. It uses both spicy bean paste and chili oil with fermented black beans, both of which can be found in Chinese or Asian markets or the international foods aisle of many supermarkets.
Provided by Robin
Categories Main Dish Recipes
Time 20m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 415 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 359 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 41 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 2112 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
SPICY SICHUAN-STYLE PRAWNS
Stir-fry shellfish with a spicy tomato, ginger and chilli bean sauce for a classic Chinese seafood dish
Provided by Ken Hom
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 12
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 SICHUAN-STYLE SHRIMP
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
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.
SZECHUAN SHRIMP, A CLASSIC CHINESE RESTAURANT DISH
Szechuan Shrimp was a classic Chinese restaurant dish that has since increased in popularity. This spicy, tangy Szechuan shrimp dish packs a ton of strong flavors on top of tender baby shrimp.
Provided by Bill
Categories Fish and Seafood
Time 30m
Number Of Ingredients 21
Steps:
- Mix the shrimp together with 1 teaspoon of oil and ½ teaspoon of cornstarch until the shrimp are evenly coated. Set aside.
- With the burner on low, heat the remaining 2 tablespoons of vegetable oil in your wok. Add the ginger and fry for 30 seconds. Next, add the douban jiang or the hot chili oil (with chili flakes), the garlic, and the shallots, and continue to stir fry for another 2 minutes.
- Next, stir in the ketchup and hoisin sauce, and turn the heat up from low to medium. Let the ketchup and hoisin sauce fry for 1 to 2 minutes to bring out a rich color and flavor. Turn the heat down if it looks like the sauce may burn.
- Next, add the Shaoxing wine, water chestnuts (if using), and the red bell pepper. Stir-fry for another 2 minutes. Add the chicken stock, and let the mixture come to a boil; then immediately turn the heat down to let the mixture simmer.
- Add the rice vinegar, sesame oil, salt, sugar and white pepper, and continue to simmer the sauce for another 3 minutes. When 3 minutes have elapsed, turn the heat up slightly and stir in the shrimp.
- Once the shrimp and sauce mixture returns to a steady simmer, stir in the cornstarch slurry until the sauce has thickened. At this point, the shrimp should be opaque and cooked through. Stir in the scallions. Serve with steamed rice!
Nutrition Facts : Calories 254 kcal, Carbohydrate 14 g, Protein 25 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 286 mg, Sodium 981 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
SZECHWAN SHRIMP
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
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 SZECHUAN SHRIMP
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
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
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