SZECHUAN CHILI SHRIMP
Steps:
- Prepare Shrimp: Dredge the shrimp thoroughly through the flour and shake off any excess flour.
- Toast Peppercorns: Toast the Szechuan peppercorns in a skillet or frying pan over medium heat, until fragrant, for 2 to 3 minutes. Transfer the peppercorns to a mortar and pestle and grind to a fine powder. Set aside.
- Make Sauce: In a small bowl combine the sauce ingredients together.
- Cook Shrimp: In a large skillet heat the ¼ cup of vegetable oil over medium-high heat. Add the shrimp and cook on both sides for about 2 to 3 minutes per side or until golden. Transfer to a paper towel lined plate to drain.
- Finish: Discard the oil from the skillet and clean it. Add remaining 2 tbsp of vegetable oil to the skillet and heat over medium-high heat. Add the ginger, chillies and the white part of the green onion. Cook for about 1 minute. Add the shrimp to the skillet, sprinkle with ground peppercorns and toss well. Drizzle the stir-fry sauce over the shrimp and toss well until combined.
- Serve: Garnish with the green part of the green onions and serve with rice.
Nutrition Facts : ServingSize 1 serving, Calories 402 kcal, Carbohydrate 30 g, Protein 28 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 286 mg, Sodium 1597 mg, Fiber 2 g, Sugar 2 g
SICHUAN SHRIMP WITH CHILI SAUCE
Make and share this Sichuan Shrimp With Chili Sauce recipe from Food.com.
Provided by The Obvious Cook
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Boil a quart of water in your wok.
- Immerse all the veggies and boil rapidly until they each peak color brightness.
- Immediately strain out into a bowl and set aside. Or you can do them in your microwave.
- Put 5 tablespoons of oil into wok. Get it smoking hot and stir the shrimp until it is pink and done. This shouldn't take more than a couple of minutes - it all depends on the horsepower of your stove.
- Put onto plate and discard all excess oil and quickly clean the wok.
- Heat 1 tablespoon of oil in wok . Get it smoking hot and toss in the hot peppers. Cook them for a minute, at most, until you are getting good whiffs of cooking chili.
- Add the other seasonings and stir for 15-20 seconds.
- Add the sauce and stir to mix. Add back in the shrimp and veggies. Stir until you are sure it is all reheated.
- Give a quick dash of toasted sesame oil, then a quick stir.
- Pour onto a nice plate of white rice.
Nutrition Facts : Calories 402.4, Fat 24, SaturatedFat 3.7, Cholesterol 172.8, Sodium 1446, Carbohydrate 20.3, Fiber 4, Sugar 11.4, Protein 28.3
CHINESE CHILI GARLIC SHRIMP
Spicy, garlicky, and sweet all at once, these crispy chili garlic shrimp will be your new favorite takeout dish at home in your own kitchen!
Provided by Maggie Zhu
Categories Main
Time 25m
Number Of Ingredients 10
Steps:
- Combine the shrimp and Shaoxing wine in a medium-sized bowl. Sprinkle evenly with salt. Mix until the salt is evenly dispersed. Set aside while preparing the rest of the ingredients.
- Combine all the sauce ingredients in a bowl and stir until the brown sugar is dissolved. Set aside.
- Heat 4 tablespoons of oil (or just enough to cover the bottom of the pan) in a medium-sized skillet until hot. Meanwhile, add the cornstarch and all-purpose flour to the bowl with the shrimp. Toss until the shrimp are fully coated.
- Shake the extra flour off the shrimp and add them to the pan. You might need to cook them in two batches. Let the shrimp cook without touching them, until the bottom turns golden, 2 to 3 minutes. Flip to brown the other side, another 2 to 3 minutes. Once done, transfer the shrimp to a large plate without overlapping and keep cooking the rest.
- Once you're done cooking the shrimp, turn off the stove and use paper towels to wipe the pan to remove any residue.
- Add the remaining 1/2 tablespoon of oil to the pan and heat over medium heat. Add the ginger and stir until fragrant, about 1 minute.
- Add the sauce to the pan. Cook and stir until the sauce becomes thick and glossy, 20 to 30 seconds.
- Turn the heat off and return the shrimp into the pan, tossing to coat thoroughly.
- Serve hot as a main dish.
Nutrition Facts : ServingSize 1 serving, Calories 275 kcal, Carbohydrate 18.6 g, Protein 23.6 g, Fat 10.9 g, SaturatedFat 2.1 g, Cholesterol 212 mg, Sodium 768 mg, Fiber 0.4 g, Sugar 10 g
SZECHUAN SHRIMP WITH CHILI SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 18
Steps:
- Peel, devein and butterfly the shrimp. Sprinkle with 1 teaspoon of the salt and allow to stand for 1/2 hour. During this time, prepare the sauce: mix together the hoisin sauce, the chili sauce, the Shao Hsing, the soy sauce, the fish sauce, the chili paste with garlic, the sesame oil, the peanut oil, the chili oil, the sugar and the MSG.
- In a wok, bring 4 cups of peanut oil to 375 degrees.
- When the shrimp are ready to cook, thoroughly wash off the salt with cold water. Add another teaspoon of salt to the shrimp, mix, let stand 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 of the shrimp in the hot oil and cook until just past translucent (20 seconds or so). Remove. Add the other half of the shrimp. The oil will not be as hot so this portion of shrimp may need 30 seconds to finish cooking. Remove.
- Drain all of the oil but 2 tablespoons from the wok. Over very high heat, stir-fry the ginger, the scallions, the garlic, and the dried chilies for one minute. Add the reserved shrimp. Toss. Add the prepared sauce. Stir to coat shrimp and serve.
SZECHWAN SHRIMP (CHILI SHRIMP)
I found this on a website and tweaked it, after having this in several restaraunts while living overseas. I cannot find it anyplace stateside so this is the best interpretation of Chili shrimp I could find.
Provided by Jessica K
Categories One Dish Meal
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- In wok or skillet over medium-high heat, heat oil until hot. Saute Shrimp, garlic, ginger, scallions and chile. Cook a few minutes.
- Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done. Serve with rice.
- Sometimes I dust the shrimp with flour before putting them in the oil, to make it like Chen's on iron chef! Enjoy!
SHRIMP WITH HOT SAUCE, SZECHUAN STYLE
I've had this recipe many times, varying the vegetable with my mood and with what I had on hand. A little hot oil added to the dish is also a nice touch. Adapted from a recipe by Rose Cheng. In the posted pic, I was in the mood for even more vegetables, so I doubled the sauce when I added those (very easy to do). In that one, besides the carrots, I also used shiitake mushrooms, scallions, bok choy, and bean sprouts. Use whatever types and amounts of veggies you like, just cook them crisp-tender.
Provided by PalatablePastime
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Stir together ingredients for the seasoning sauce in a small bowl and keep near the cooking area.
- Stir together the cornstarch and water in a small dish and keep near the cooking area.
- Heat small amount of oil in wok or large skillet.
- Add shrimp and stir-fry until they just turn pink and start to curl; remove from pan and set aside.
- Add a little oil to pan (if needed) and heat.
- Add dried peppers and garlic to pan and cook just until you start to smell them; do not allow to burn.
- Add the carrots and cook for 1- 1 1/2 minutes.
- Return the shrimp to the pan and toss with the carrots.
- Re-stir contents of seasoning bowl and add to pan.
- Quickly stir all ingredients.
- Re-stir the cornstarch and water slurry and add to the pan.
- Stir mixture and cook until sauce thickens and shrimp are coated with sauce.
- Remove from heat and serve with steamed rice (if desired).
SZECHUAN SHRIMP
A delicious spicy stir-fry. If you like it hotter, stir in some sambal oelek (chile paste) to your dish at the end. Goes great with rice or noodles.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix ketchup, chili sauce rice wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce.
- Pour oil in seasoned wok before heating and wipe around.
- Heat wok and add scallions ginger and garlic.
- Stir-fry for a few seconds, then add shrimp.
- Stir constantly for about 2 minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink.
- Stir sauce again, then add to wok, stirring constantly until mixture thickens.
- Serve with steamed rice.
Nutrition Facts : Calories 137.4, Fat 3.5, SaturatedFat 0.3, Cholesterol 142.9, Sodium 1286.1, Carbohydrate 8.3, Fiber 0.8, Sugar 2.9, Protein 16.5
SZECHWAN SHRIMP
Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.
Provided by FOODGU1
Categories World Cuisine Recipes Asian Chinese
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
- Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 6.7 g, Cholesterol 163.8 mg, Fat 4.4 g, Fiber 0.4 g, Protein 18.3 g, SaturatedFat 0.8 g, Sodium 499.5 mg, Sugar 3.5 g
SZECHUAN FISH NOODLES
This recipe is by Peter Evans from Short Orders. I haven't tried this yet but it sounds really tasty so wanted to share.
Provided by Jewelies
Categories Szechuan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut fish into bite size pieces and mix with the cornflour, egg white and 1 tablespoon rice wine.
- Heat 2 tablespoons oil in a hot wok and stir fry fish for 1 minute.
- Pour in any remaining marinade and remaining rice wine.
- Add water chestnuts and bamboo shoots and stir-fry for a further 30 seconds.
- Remove the fish mixture, give the wok a quick wipe, then heat the remaining 1 tablespoon oil and stir fry spring onion, garlic and finger for 20 seconds.
- Add bean paste, soy sauce and chicken stock, cook stirring, for 1 minute, then return fish mixture to the pan.
- Meanwhile cook the egg noodles in a pot of boiling water for 1 minute, drain well, add noodles to the wok and toss well and heat through.
- Serve on a warmed serving platter or in Chinese bowls.
Nutrition Facts : Calories 119.2, Fat 1.7, SaturatedFat 0.4, Cholesterol 43.7, Sodium 400.2, Carbohydrate 10.5, Fiber 1.2, Sugar 2.7, Protein 15.2
SZECHUAN STIR-FRIED BEEF
Make and share this Szechuan Stir-Fried Beef recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 29m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice steak into thin slices, cutting across grain.
- In a small bowl, stir next eight ingredients together until smooth.
- Heat oil in a hot wok or deep skillet.
- Add garlic and beef strips; stir-fry over high heat for 3-4 minutes or until cooked to the medium stage.
- Quickly stir in sauce, continue to stir until sauce has lightly thickened and is bubbly.
- Serve immediately over rice.
- Crisp snow peas make the perfect accompaniment.
Nutrition Facts : Calories 369.1, Fat 21.9, SaturatedFat 7.8, Cholesterol 76, Sodium 602.4, Carbohydrate 5.8, Fiber 0.5, Sugar 1, Protein 22.7
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- Pat the shrimp dry with paper towels and transfer them to a medium-sized bowl. Add the light soy sauce, Shaoxing wine, and cornstarch. Toss to coat well. Marinate for 15 minutes.
- Cut the chilis into 1/2” pieces and place in a colander that has holes big enough to have the chili seeds fall through. Shimmy the colander above a big plate to separate some of the seeds from the chilis. Set aside the deseeded chilis for the cooking and discard the seeds.
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