Szechuan Shrimp with Chili Sauce
Yield
4 servingsPrep
10 minCook
35 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
medium |
|
| 4 | teaspoons |
salt
|
|
| 2 | tablespoons |
hoisin sauce
|
|
| 2 | tablespoons |
chili sauce
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
fish sauce
|
*
|
| ½ | teaspoon |
sesame oil
|
|
| ½ | teaspoon |
peanut oil
|
|
| ½ | teaspoon |
sugar
|
|
| ½ | teaspoon |
monosodium glutamate
|
*
|
| 4 | cups |
peanut oil
|
|
| 2 | tablespoons |
ginger root
minced |
|
| 3 | tablespoons |
garlic
finely minced |
|
| 4 | each |
scallions, spring or green onions
finely minced |
|
| 3 | each |
red chili peppers
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
medium |
|
| 2E+1 | ml |
salt
|
|
| 3E+1 | ml |
hoisin sauce
|
|
| 3E+1 | ml |
chili sauce
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 5 | ml |
fish sauce
|
*
|
| 2.5 | ml |
sesame oil
|
|
| 2.5 | ml |
peanut oil
|
|
| 2.5 | ml |
sugar
|
|
| 2.5 | ml |
monosodium glutamate
|
*
|
| 946 | ml |
peanut oil
|
|
| 3E+1 | ml |
ginger root
minced |
|
| 45 | ml |
garlic
finely minced |
|
| 4 | each |
scallions, spring or green onions
finely minced |
|
| 3 | each |
red chili peppers
dried |
*
|
Directions
Peel, devein and butterfly the shrimp.
Sprinkle with 1 teaspoon of the salt, allow to stand for ½ hour.
During this time, prepare the sauce: mix together the hoisin sauce, chili sauce, Shao Hsing, soy sauce, fish sauce, chili paste, sesame oil, peanut oil, hot chili oil, sugar, and the MSG.
In a wok heat 4 cups of peanut oil to 375℉ (190℃).
When the shrimp are ready to cook thoroughly wash off salt with cold water.
Add another teaspoon salt to shrimp and let sit 30 seconds, and wash off the salt.
Repeat this procedure twice more.
The final time drain well but do not dry, let some water cling to the shrimp.
Immerse half the shrimp into the hot oil, and cook until just past translucent, about 20 seconds.
Remove. Add the other half of the shrimp.
The oil will not be as hot, so this portion may need 30 seconds to finish cooking.
Remove.
Drain all but 2 tablespoons of oil from the wok.
Over very high heat, stir fry the ginger, garlic, scallions and dried chilies for one minute.
Add the reserved shrimp and toss, add the sauce to coat shrimp and serve.
