Sichuan Shrimps Recipe |
Ingredients: Serves 4 |
12 colossal or jumbo shrimps (about 35g each), peeled and de-veined ¾ cup plus 1 teaspoon cornstarch salt Sauce: 2½ tablespoons sugar 2 tablespoons distilled water vinegar 2 tablespoons rice wine or dry sherry 2 tablespoons soy sauce 2 teaspoons hot bean paste 1 teaspoon cornstarch Vegetable oil, for passing through ⅓ cup sliced canned bamboo shoots (cut before measuring into ¼-inch-thick strips about 2 inches long and 1 inch wide) 8 scallions, white part only, trimmed and sliced diagonally into ¼-inch pieces 10 dried red peppers 5 garlic cloves, peeled and sliced ⅛ inch thick ¼ cup tree ears, soaked in hot tap water until softened, drained and cut in half 1 teaspoon dark sesame oil |
Method: Combine the shrimps, the 1 teaspoon cornstarch and a pinch of salt in a medium bowl. Mix well, and rinse the shrimps under cold running water. Drain, and pat them dry with paper towels. Mix the remaining ¾ cup cornstarch with a pinch of salt in a medium bowl. Dip the shrimps, one at a time, into the cornstarch, coating them thoroughly. Place the shrimps on a platter, cover with plastic wrap, and refrigerate for 30 minutes. Meanwhile, to begin the sauce, mix the sugar, vinegar, rice wine, soy sauce and hot bean paste in a small bowl. Dissolve the cornstarch in 2 tablespoons cold water in another small bowl. Set both bowls aside. Heat a large wok over high heat. Add enough oil to come about 1 inch up the sides of the wok, and heat it to 180°C. Add the shrimps one at a time, taking care that they do not stick together, and stir gently until they turn white, about 40 seconds. Add the bamboo shoots in the last 10 seconds. Using a wide wire-mesh strainer, transfer the shrimps and bamboo shoots to a colander to drain. Discard all but 2 tablespoons of the oil from the wok. Return the wok with the oil to high heat. Add the scallions, dried red peppers and garlic and stir-fry for 15 seconds. Return the shrimps and bamboo shoots to the wok, and then add the tree ears and the soy sauce mixture. Add the cornstarch mixture and stir-fry until the sauce thickens, about 20 seconds. Add the sesame oil at the last second. Serve immediately. |
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