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My recipe

Szechuan style shrimps

The recipe belongs to Chinese cuisine, a south province of China – Sichuan. Their cuisine is very spicy and diverse; they use meat, fish, vegetables.

Szechuan style shrimps

  • 700 g uncooked shrimps
  • 1,5 in fresh ginger root
  • 3 cloves garlic
  • 2 sprigs spring onion
  • 8-10 sprigs coriander
  • 2 tbsp peanut oil
  • 1 tbsp tomato concentrate (tomato paste)
  • 2 tbsp rice vinegar (5% table vinegar)
  • 1/2 tsp salt
  • 1/2 tsp Szechuan pepper
  • 2 tsp sugar
  • 2 tsp sesame oil
  • Peel and devein the shrimps
  • Rinse under the cold water and pat dry with the kitchen towel
  • Chop finely the ginger and the garlic
  • Heat the wok with 2 tbsp peanut oil, stir-fry the garlic, ginger and pepper for 30 sec
  • Add in the shrimps and stir-fry for 1 min
  • Dilute the tomato paste in the vinegar and pour over the shrimps
  • Season with salt, sugar, pepper and stir in the sesame oil
  • Stir-for the 3 more min
  • Serve garnished with onion and coriander

I think 1,5in of ginger is a bit too much for me, I would use less. I also added a small chili. If you are using frozen shrimps, you have to thaw them first and then peel.