Szechuan shrimp is a traditional meal from the Szechuan province in China, which is famed for its hot and spicy dishes. Szechuan shrimp isn't just renowned for its heat, however. It is also packed with flavor, as it includes scallions, ginger, garlic, sherry and sesame oil, among other ingredients. You can make your version of Szechuan shrimp hot and spicy or milder by adjusting the amount of red pepper flakes that you include.
Step 1
Combine the ketchup, dry sherry, sesame oil, coarse salt and sugar in a bowl and mix the ingredients together with a spoon until they are well-blended.
Step 2
Heat the peanut oil over high heat in a wok. When the oil is hot but not smoking, add the red pepper flakes, minced fresh ginger and garlic cloves. Sauté the ingredients, stirring constantly, until they are fragrant.
Step 3
Add the shrimp and sauté for three minutes, or until the shrimp begin to turn pink but are not completely cooked through.
Step 4
Add the green onions and sliced white onion and sauté for five minutes, or until the onions begin to turn translucent.
Step 5
Reduce the heat to medium-low and add the sauce. Stir the ingredients to blend them with the sauce and heat until the sauce is warm.
Step 6
Serve the shrimp and sauce over the cooked rice on four individual serving plates.
Things You'll Need
- 2 tbsp. ketchup
- 1 tbsp. dry sherry
- 1 tsp. sesame oil
- 1/2 tsp. coarse salt
- 1/2 tsp. sugar
- Bowl
- Spoon
- 2 tbsp. peanut oil
- Wok
- 1 tsp. red pepper flakes or to taste
- 2 tbsp. minced fresh ginger
- 4 garlic cloves, minced
- Wok spatula
- 1 lb. medium shrimp, deveined and peeled
- 2 green onions, chopped
- 1 medium white onion, sliced
- 4 cups rice for serving
- 4 serving plates
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