Ethnic and fusion recipes
Szechwan shrimp
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20 min
Serves 4
Chinese
Ingredients
- For the schezuan sauce For the schezuan sauce
- 4 tbsp water 59 ml water
- 2 tbsp ketchup 30 ml ketchup
- 1 tbsp soy sauce 15 ml soy sauce
- 2 tsp cornstarch 9.9 ml cornstarch
- 1 tsp honey 4.9 ml honey
- 1/2 tsp crushed red pepper 2.5 ml crushed red pepper
- 1/4 tsp ground ginger 1.2 ml ground ginger
- 1 tbsp vegetable oil 15 ml vegetable oil
- 1/4 cup sliced green onions 60 ml sliced green onions
- 4 clove garlic (minced) 4 clove garlic (minced)
- 12 oz cooked shrimp (tails removed) 340 g cooked shrimp (tails removed)
Method
In a bowl, stir together the 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 the green onions and garlic and cook for 30 seconds, turning constantly. Stir in the shrimp and toss well to coat with oil. Stir in the sauce, bring to a boil, lower heat and cook, stiring occationally, until the sauce is bubbly and thick.
Serve hot.
Heat oil in a large skillet over medium-high heat. Stir in the green onions and garlic and cook for 30 seconds, turning constantly. Stir in the shrimp and toss well to coat with oil. Stir in the sauce, bring to a boil, lower heat and cook, stiring occationally, until the sauce is bubbly and thick.
Serve hot.
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