Szechuan Shrimp
Yield
4 servingsPrep
30 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
shelled, jumbo |
|
| Shrimp marinade | |||
| ½ | large |
eggs
|
|
| 1 | teaspoon |
tapioca flour
|
* |
| ⅛ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
sesame oil
kadoya |
|
| 1 | teaspoon |
soy sauce, tamari
pearl river bridge (light) |
|
| 1 | teaspoon |
rice wine
|
|
| Stirfry | |||
| 2 | slices |
ginger root
finely sliced |
|
| 3 | each |
garlic cloves
finely chopped |
|
| 2 | each |
scallions, spring or green onions
finely chopped, white part only |
|
| 1 | tablespoon |
bean paste
hot |
* |
| 4 | tablespoons |
ketchup
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | tablespoon |
rice wine
|
|
| 1 | teaspoon |
tapioca flour
|
* |
| ¼ | cup |
water
|
|
| 1 | cup |
peanut oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
shelled, jumbo |
|
| Shrimp marinade | |||
| 0.5 | large |
eggs
|
|
| 5 | ml |
tapioca flour
|
* |
| 0.6 | ml |
black pepper
|
|
| 5 | ml |
sesame oil
kadoya |
|
| 5 | ml |
soy sauce, tamari
pearl river bridge (light) |
|
| 5 | ml |
rice wine
|
|
| Stirfry | |||
| 2 | slices |
ginger root
finely sliced |
|
| 3 | each |
garlic cloves
finely chopped |
|
| 2 | each |
scallions, spring or green onions
finely chopped, white part only |
|
| 15 | ml |
bean paste
hot |
* |
| 6E+1 | ml |
ketchup
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| 15 | ml |
rice wine
|
|
| 5 | ml |
tapioca flour
|
* |
| 59 | ml |
water
|
|
| 237 | ml |
peanut oil
|
|
Directions
Heat Wok, add in oil, when oil is hot add in marinated shrimp, when it is slightly pink, dish out and drain well.
Leaving 3 tablespoons of oil in Wok, add in ginger, green onion. Stir well. Let it get fragrant, add hot bean paste, ketchup and pour back shrimp. Stir well again.
Add in sugar, sizzle in wine, thicken with tapioca mixture.
Add in chopped green onions.
