I remember Szechuan Shrimp as a once popular Chinese restaurant dish that was second only perhaps to that American takeout standby, Shrimp with Lobster Sauce. I believe it was during the transformation of the traditional Chinese restaurant menu–formerly predominantly Cantonese–to the much trendier and now mainstream style of Szechuan cooking. This dish is also a bit of a throwback to the days when "Sichuan" was spelled "Szechuan" pretty much exclusively, and known more as a label for a specific Chinese dish than as an entire province's style of cooking!
These days, authentic Sichuan-style cooking is all the rage in Chinese restaurants with dishes like Mapo Tofu, Twice-cooked Pork, and Sichuan Boiled Beef (Shui Zhu Niu). That said, Szechuan Shrimp is still holding its own, because despite its less than authentic provenance, it's still really really tasty. Tender shrimp is covered in a concentrated spicy sauce with shallots, peppers, and delightfully nutty water chestnuts–it's a perfectly orchestrated blend and really makes this dish unique.
If you're not a fan of the crunchy texture of water chestnuts, feel free to leave them out. I also kicked the recipe up slightly by using douban la jiang (chili bean sauce), instead of the usual dried chili flakes. If you can't find chili bean sauce online or at your local Asian grocery store, Kaitlin's hot chili oil is a great substitution. Speaking of substitutions, the red bell peppers add a nice sweet flavor to the dish, but if you really like spicy food, use red Holland or Thai chili peppers!
Enjoy this Szechuan Shrimp with a nice bowl of jasmine rice!
You'll need:
- 1 pound shrimp (size 50/60, peeled and de-veined)
- 1 teaspoon vegetable oil, plus 2 tablespoons (divided)
- ½ teaspoon cornstarch
- ½ teaspoon minced ginger
- 2 teaspoons doubanjiang (chili bean sauce) or chili oil (NOTE: the chili oil should have flakes in it)
- 2 cloves garlic, minced
- ¼ cup minced shallots or red onion
- 1 tablespoon ketchup
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing wine
- ¼ cup chopped water chestnuts (optional)
- 1 medium carrot, very finely chopped
- ½ red bell pepper, diced
- 1 cup chicken stock
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ⅛ teaspoon fresh ground white pepper
- Cornstarch slurry: 2 tablespoons cornstarch mixed with 2 tablespoons of water
- 1 scallion, chopped
Mix the shrimp together with 1 teaspoon of oil and ½ teaspoon of cornstarch until the shrimp are evenly coated. Set aside.
With the burner on low, heat the remaining 2 tablespoons of vegetable oil in your wok. Add the ginger and fry for 30 seconds.
Next, add the douban jiang or the hot chili oil (with chili flakes), the garlic, and the shallots, and continue to stir fry for another 2 minutes.
Next, stir in the ketchup and hoisin sauce, and turn the heat up from low to medium. Let the ketchup and hoisin sauce fry for 1 to 2 minutes to bring out a rich color and flavor. Turn the heat down if it looks like the sauce may burn.
Next, add the Shaoxing wine, water chestnuts (if using), carrots, and the red bell pepper. Stir-fry for another 2 minutes.
Add the chicken stock, and let the mixture come to a boil; then immediately turn the heat down to let the mixture simmer.
Add the rice vinegar, sesame oil, salt, sugar and white pepper, and continue to simmer the sauce for another 3 minutes. When 3 minutes have elapsed, turn the heat up slightly and stir in the shrimp.
Once the shrimp and sauce mixture returns to a steady simmer, stir in the cornstarch slurry until the sauce has thickened. At this point, the shrimp should be opaque and cooked through.
Stir in the scallions.
Serve with steamed rice!
Szechuan Shrimp
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
Serves: 4 servings
Ingredients
- 1 pound shrimp (size 50/60, peeled and de-veined)
- 1 teaspoon vegetable oil, plus 2 tablespoons (divided)
- ½ teaspoon cornstarch
- ½ teaspoon minced ginger
- 2 teaspoons doubanjiang (chili bean sauce) or chili oil (NOTE: the chili oil should have flakes in it)
- 2 cloves garlic, minced
- ¼ cup minced shallots or red onion
- 1 tablespoon ketchup
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing wine
- ¼ cup chopped water chestnuts (optional)
- ½ red bell pepper, diced
- 1 cup chicken stock
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ⅛ teaspoon fresh ground white pepper
- Cornstarch slurry: 2 tablespoons cornstarch mixed with 2 tablespoons of water
- 1 scallion, chopped
Instructions
- Mix the shrimp together with 1 teaspoon of oil and ½ teaspoon of cornstarch until the shrimp are evenly coated. Set aside.
- With the burner on low, heat the remaining 2 tablespoons of vegetable oil in your wok. Add the ginger and fry for 30 seconds. Next, add the douban jiang or the hot chili oil (with chili flakes), the garlic, and the shallots, and continue to stir fry for another 2 minutes.
- Next, stir in the ketchup and hoisin sauce, and turn the heat up from low to medium. Let the ketchup and hoisin sauce fry for 1 to 2 minutes to bring out a rich color and flavor. Turn the heat down if it looks like the sauce may burn.
- Next, add the Shaoxing wine, water chestnuts (if using), and the red bell pepper. Stir-fry for another 2 minutes. Add the chicken stock, and let the mixture come to a boil; then immediately turn the heat down to let the mixture simmer.
- Add the rice vinegar, sesame oil, salt, sugar and white pepper, and continue to simmer the sauce for another 3 minutes. When 3 minutes have elapsed, turn the heat up slightly and stir in the shrimp.
- Once the shrimp and sauce mixture returns to a steady simmer, stir in the cornstarch slurry until the sauce has thickened. At this point, the shrimp should be opaque and cooked through. Stir in the scallions. Serve with steamed rice!
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