Szechuan Spiced Shrimp
Submitted by baking
Szechuan-style shrimp velveted in a light egg-cornstarch batter, then wok-tossed with ginger, garlic, and dried chili in a sweet-sour-spicy sauce. Serve over steamed rice for a Chinese kitchen classic.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
90 minThis Szechuan shrimp leans on a classic Chinese restaurant technique called velveting: tossing the shrimp in a thin batter of egg, cornstarch, and a pinch of baking soda before a quick pass through hot oil. The batter forms a tender protective coating that locks in moisture and gives the shrimp the signature soft, slippery texture you get at a real Szechuan kitchen.
The hour-long marinade matters. The cornstarch and baking soda need time to bond with the shrimp protein, which is what produces the silky bite (no rubbery snap) that distinguishes a velveted shrimp from a standard stir-fry shrimp.
The sauce hits the Szechuan sweet-sour-spicy trifecta, with ketchup standing in for the more traditional bean paste used in many Western versions. Dried chili peppers torn into the wok give heat that builds toward the back of the throat without dominating the dish.
Pro Tips
- Test the oil temperature with a wooden chopstick; steady small bubbles around the wood mean it’s ready (about 350°F / 175°C). Too hot and the batter burns; too cool and the shrimp absorb oil.
- Cook the shrimp in two batches so the oil temperature doesn’t crash; crowded shrimp steam instead of fry.
- Have everything chopped, measured, and within arm’s reach before the wok hits high heat. Stir-fry moves fast.
- Pull the shrimp from the wok the second they curl into a C shape; overcooked shrimp turn rubbery in seconds.
Variations
- Add a teaspoon of Szechuan peppercorns to the seasonings for the proper numbing-tingling heat the cuisine is known for.
- Swap chicken or firm tofu for the shrimp using the same velveting technique.
- Add a handful of cashews or peanuts at the end for crunch.
Ingredients
Directions
PREPARE MARINADE: Mix flour, salt, cornstarch, 1 teaspoon sherry, beaten egg, 1 teaspoon soy sauce and baking soda; stir in shrimp and refrigerate at least one hour.
COMBINE SEASONINGS: minced ginger root, garlic, green onions and chili peppers; reserve.
COMBINE SAUCE INGREDIENTS: sugar, 2 teaspoon sherry, 2 tablespoon soy sauce, vinegar, ketchup and water; reserve.
Heat peanut oil until a chopstick bubbles in it.
Add half of the shrimp mixture and stir briskly about 10 seconds to lightly cook.
Remove with a strainer to a bowl.
Repeat with other half of shrimp mixture.
Remove all but 2 tablespoons of oil from the wok.
Heat the oil, add the seasonings and brown lightly.
Add the sauce mixture to the seasonings in the wok and stir until the mixture starts to bubble.
Add shrimp back to wok and stir fry for several seconds, until shrimp are well-mixed.
(Remember that shrimp cook very quickly.)
Stir the sesame oil into the shrimp mixture and serve hot, with rice on the side.
Comments
