Szechuan Style Shrimp

By LyndaLee

Very simple and quick to prepare.

Ingredients

• Marinating Sauce:
• 10 oz (280 g) Peeled large white shrimp
• 1 egg white
• pinch of freshly ground white peppercorns
• 1 pinch of salt
• Dash of light soy sauce
• 2 teaspoons of rice wine
• 1/2 teaspoon of corn starch
• 1 teaspoon of sesame oil
• Preparing Shrimp
• 2 thick stalks of scallions
• 6 cloves of large peeled fresh garlic
• 1 tablespoon canned water chestnuts, chopped
• 1 small fresh ginger (tsp size)
• 1/2 teaspoon Szechuan peppercorns
• 2 teaspoons OX brand garlic BBQ sauce or equivalent
• 1 teaspoon Sweet Bean paste (hoi sin sauce)
• 2 teaspoons light soy sauce
• 1/2 teaspoon chili sauce or tabasco sauce
• 1/2 cup rice wine
• 1 pinch brown sugar
• 1/2 cup vegetable oil
• 1 teaspoon corn starch dissolved in 1/4 of stock
• 1 small bunch of fresh coriander leaves

Details

Servings 4

Preparation

Step 1

Cut across shrimp vein, devein shrimp and marinate 30 minutes. Cut scallions into small sections. Cut garlic in half. Slice ginger thinly.
Heat wok with vegetable oil. Add ginger and shrimp and quickly stir fry with some rice wine until just pink. Set shrimp aside to drain oil.
Sauce: Add residue oil from cooked shrimp to wok. Add peppercorns, garlic and scallions to wok and stir fry them until brown and smelling fragrant. Add BBQ sauce, sweet bean sauce, soy sauce, chili sauce and sugar, stir fry mixture for 20 seconds. Add cooked shrimp and water chestnuts to mixture and stir fry with wine for 15 seconds. Slowly add starch stock to mixture while stirring. reduce stock slightly and add dashes of sesame oil. Serve shrimp on plate and garnish with coriander leaves.