
How to make a Szechuan Shrimp Stir Fry.
Ingredients: Serves 2
- 300 g prawns
For Marinating:
- 1/2 tsp salt
- 1/4 tsp Ground pepper
- 1 tbsp light soy sauce
- 1 thumb ginger, shredded
- 1 tsp Shaoxing wine
- 2 tsp cornstarch
For Stir Frying:
- 3 cloves garlic, chopped
- 1 thumb ginger, chopped
- 3 scallions, cut into sections
- 3 tbsp vegetable cooking oil, divided
- 1/2 cup dried chilli peppers, pre-soaked
- 1 tbsp Sichuan peppercorns
- 1/2 tbsp doubanjiang
- 1 tbsp light soy sauce
- 1/2 tbsp cooking wine
- 1 tsp toasted sesame seeds
Instructions:
- Cut the dried chilli peppers into small sections and then soak the peppers with clean water for 15 minutes.
- Then drain and set aside.
- Use fresh shrimps, add seasonings, mix well and then set aside for 15 minutes.
- Then add 1 tablespoon of cornstarch before frying.
- Heat your pan or wok firstly and then add cold oil.
- Place the shrimps in, let them stay for half a minute and then turn over.
- Fry until the shrimp changes colour.
- Transfer out.
- Add oil again and fry peppers until aromatic and dry again.
- Then place doubanjiang and fry over low heat.
- Place the garlic, ginger, scallion and Sichuan peppercorns.
- Fry for half a minute.
- Return the shrimps in.
- Add light soy sauce and cooking wine along the edges of the wok.
- Then add green onion sections, toasted sesame seeds and sesame oil.
- Mix well and then serve hot.
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