Chinese Cuisine

Szechwan Shrimp Recipe – Chinese Special

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Szechwan Shrimp Recipe – Chinese Special

Szechuan Shrimp, once a classic Chinese restaurant dish, has risen in popularity. This spicy and tangy dish features tender baby shrimp infused with robust flavors.

  • Prep Time20 min
  • Cook Time10 min
  • Total Time30 min

Szechwan Shrimp Recipe Ingredients :

  • 1 pound (450g) shrimp, peeled and deveined (size 50/60)
  • 1 teaspoon vegetable oil, plus 2 tablespoons (divided)
  • ½ teaspoon cornstarch
  • ½ teaspoon minced ginger
  • 2 teaspoons doubanjiang (chili bean sauce) or chili oil (with flakes)
  • 2 cloves garlic, minced
  • ¼ cup minced shallots or red onion
  • 1 tablespoon ketchup
  • 1 tablespoon hoisin sauce
  • 1 tablespoon Shaoxing wine
  • ¼ cup chopped water chestnuts (optional)
  • 1 medium carrot, finely chopped
  • ½ red bell pepper, diced
  • 1 cup (120 ml) chicken stock
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • ⅛ teaspoon freshly ground white pepper
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • 1 chopped scallion

How To Make Szechwan Shrimp Recipe :

1

Coat the shrimp evenly with 1 teaspoon of oil and ½ teaspoon of cornstarch. Set aside.

2

Heat the remaining 2 tablespoons of vegetable oil in a wok over low heat. Add ginger and fry for 30 seconds. Then, add douban jiang or hot chili oil (with chili flakes), garlic, and shallots. Stir-fry for another 2 minutes.

3

Increase the heat from low to medium. Stir in ketchup and hoisin sauce, frying for 1 to 2 minutes until the sauce develops a rich color. Lower the heat if the sauce begins to burn.

4

Add Shaoxing wine, water chestnuts (if using), carrots, and red bell pepper. Stir-fry for 2 minutes. Pour in chicken stock and bring to a boil, then reduce heat to simmer.

5

Mix in rice vinegar, sesame oil, salt, sugar, and white pepper. Simmer the sauce for 3 more minutes. Increase heat slightly and add the shrimp.

6

Once the shrimp and sauce reach a simmer, stir in the cornstarch slurry until the sauce thickens. Ensure the shrimp are opaque and fully cooked. Stir in scallions. Serve with steamed rice!

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