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My recipe
Szechuan style shrimps
Introduction
The recipe belongs to Chinese cuisine, a south province of China – Sichuan. Their cuisine is very spicy and diverse; they use meat, fish, vegetables.
- 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
Thoughts and Ideas
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.
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