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Sichuan Chili Shrimp

Source: The Heritage of Chinese Cooking
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Active Time:  10 Minutes
Total Time:  1 Hour 30 Minutes
  Serves 4
The people of Sichuan (Szechwan) like their dishes hot and spicy. Pork, chicken and shrimp are almost always cooked until fragrant with Sichuan (Szechwan) peppercorns or sizzling with freshly crushed dried or fresh chilis.
RECIPE INGREDIENTS
12 medium-size fresh uncooked shrimp
1 tablespoon salt
2 tablespoons cornstarch
For Batter:
1 cup self-raising flour
1/2 cup cold water
1 teaspoon peanut oil for deep frying
For Sauce:
3 teaspoons light soy sauce
3 teaspoons dark soy sauce
1/4 teaspoon salt
3 tablespoons white vinegar
3/4 cup worcestershire sauce
1 teaspoon chili sauce (available at Chinese stores)
2 teaspoons oyster sauce
1/2 tablespoon sliced garlic
Thumb-size piece of ginger, peeled and sliced
1 red bell pepper, cut into wedges
2-3 scallions, mainly white part, cut into 1-inch slices
1 teaspoon dried chili flakes
2 teaspoons cornstarch, mixed in a little cold water, for thickening
2 teaspoons sesame oil
Sichuan Chili Shrimp Recipe at Cooking.com
DIRECTIONS
Shell the shrimp, leaving the tail intact. Make an incision along the back of each shrimp and remove the black vein, being careful not to split the shrimp too deeply, because otherwise they will curl during cooking. Wash the shrimp thoroughly under cold running water, and pat dry with paper towels. Sprinkle with the salt and return to the refrigerator for at least 1 hour. Place under cold running water for 10 minutes, pat dry with paper towels and return to refrigerator again for a further hour. This process helps to firm up the shrimp. Dust all over lightly with cornstarch.


FOR BATTER: Mix the flour and water into a smooth batter that will hold onto the back of a wooden spoon. Stir in the oil.


Heat the peanut oil in a wok, until the oil just begins to smoke. Dip the shrimp one at a time into the batter, wipe off the excess, and deep-fry until golden brown, wipe off the excess, and deep-fry until golden brown. Set the shrimp aside.


FOR SAUCE: Combine the Sichuan sauce ingredients and set aside.


Drain off the oil leaving 2 tablespoons of groundnut oil behind in the wok. Heat the oil and sauté the garlic, ginger, bell peppers, scallions and the chili flakes for about 1 minute. Add 1 cup of the Sichuan sauce and toss together over high heat for about 30 seconds. Stir in the cornstarch thickening, add the shrimp to toss through and, finally, stir in the sesame oil to glaze.


Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 235
Fat. Total: 4g
Fiber: 2g
Carbohydrates, Total: 42g
Sodium: 3264mg
% Cal. from Fat: 15%
Cholesterol: 35mg
Protein: 8g
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