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Szechuan Shrimp with Chili Sauce Recipe

Szechuan Shrimp with Chili Sauce Ingredients

  • Szechuan Shrimp with Chili Sauce
    Szechuan Shrimp with Chili Sauce

    1/4 cup sugar

  • 1/4 cup rice wine vinegar
  • 1 (1-inch) ginger root, peeled and thinly sliced
  • 2 tablespoons vegetable or other light oil
  • 1 red onion, chopped
  • 2 small red chili peppers, very thinly sliced
  • 1/4 pound shiitake mushrooms, stems removed and chopped
  • 4 cloves garlic, chopped
  • 1 1/2 pounds medium shrimp, deveined, tails off
  • Salt and freshly ground black pepper
  • 1 head iceberg lettuce, cored and quartered

How to make Szechuan Shrimp with Chili Sauce

  • Combine sugar, vinegar and ginger in a small pot and bring to a boil, dissolve sugar and turn off heat, reserve.
  • In a skillet heat the oil over medium-high heat. Saute the onions, chili peppers, mushrooms and garlic 3 to 4 minutes then add shrimp and toss 3 to 4 minutes more until pink and firm. Douse the pan with the sweet vinegar, season with salt and pepper, to taste. Serve with cold lettuce for wrapping the hot-sweet shrimp
  • Szechuan Shrimp with Chili Sauce Recipe is ready to serve.

Prep 20 min
Cook 8 min
Total:28 min

Szechuan Peanut Sauce Recipe

Szechuan Peanut Sauce Ingredients:

Szechuan Peanut Sauce Recipe
Szechuan Peanut Sauce Recipe
  • 1 cup peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup sesame oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons grated gingerroot
  • 1 1/2 teaspoons Asian chili sauce or 1 teaspoon dried red pepper flakes
  • 1 tablespoon hoisin sauce
  • 2 tablespoons fresh lime juice (lemon at a pinch ? use a little less)
  • 3/4 cup water
  • 1/2 teaspoon salt
  • 1 lb noodles, of your choice
  • finely chopped scallion
  • chopped roasted unsalted peanuts

How to make Szechuan Peanut Sauce:

  • Blend all ingredients in blender until smooth.
  • Transfer to a jar with a tight-fitting lid (keeps 1 week, chilled; or distribute among 3 small containers and freeze what you don’t want to use within a week).
  • To use: Boil 1 lb Asian noodles or spaghetti until al dente.
  • Toss with ¾ cup of sauce (or more to taste), finely chopped scallions and chopped peanuts.
  • Note: In the winter, I eat these noodles hot.
  • In summer I rinse under cold water, cool and drain and serve them as a spicy noodle salad, often adding shredded bok choy, carrots, snowpeas, lots more of the peanut sauce, etc.

Szechuan pepper prawns Recipe

Szechuan pepper prawns Ingredients:

Szechuan pepper prawns Recipe
Szechuan pepper prawns Recipe

For the Sichuan pepper-salt:

  • 1/4 teaspoon Sichuan peppercorns
  • 1/4 teaspoon white peppercorns
  • 1/4 teaspoon kosher salt

For the shrimp:

  • 1/4 cup peanut oil
  • 1 pound extra large or jumbo shrimp (about 15 or less count per pound), shell-on, split down the back and deveined
  • 2 Tablespoons cornstarch
  • 1 teaspoon minced garlic
  • 1 teaspoon seeded, minced serrano chili, or to taste

How to make Szechuan pepper prawns:

To make Sichuan pepper-salt:

  • In a small saute pan over medium heat, toast the Sichuan and white peppercorns, shaking the pan, for about 3 minutes. Do not let them burn. They may smoke and pop like popcorn; this is okay. Remove the pan from the heat; set aside to cool slightly. In a spice mill or with a mortar and pestle, coarsely grind the peppercorns. Transfer to a bowl and combine with the salt. Set aside.
  • In a wok or large saute pan over medium-high heat, heat the oil until hot but not smoking. Working quickly, in a bowl, toss the shrimp in the cornstarch and remove the excess cornstarch by shaking the coated shrimp in a sieve or strainer. Add the shrimp to the wok and cook, tossing a few times to cook through on both sides, for 2 to 3 minutes. With a large spatula or other implement, hold the shrimp in place, tip the wok and very carefully pour off and discard the excess oil. Add the garlic, chile pepper and pepper-salt mixture. Return the wok to the heat and toss the shrimp with the spice mixture until the spices release their fragrance and coat the shells, about 1 minute. Remove from the heat.
  • These are beautiful served very simply on a pretty plate, garnished with lime wedges. If you can find fresh pea vines in a local farmers’ market, arrange them on your platter and set the seared shrimp on top.