Szechuan-Style Braised Shrimp<< Back to list

Chinese, Seafood
1lblarge prawns, head & tail on
oil for deep frying
1clovegarlic, finely chopped
tspfinely chopped ginger
1tbspsoy sauce
1tbspchile bean paste
4tbspchicken/meat stock
1tsprice vinegar
1green onion, finely chopped
2red chiles, finely chopped
tsproasted sesame oil
cilantro leaves
  1. Pull off the legs from the shrimp, but leave the shells on. Using a pair of scissors, cut each shrimp along the back to devein it.
  2. Fill a wok one quarter full of oil. Heat the oil to 375F, or until a piece of bread fries golden brown in 10 seconds when dropped in the oil. Cook the shrimp in batches for 2 minutes, or until they turn bright orange. Remove and drain. It is important to keep the oil hot for each batch or the shells will not turn crisp. Pour out the oil and wipe out the wok.
  3. Reheat the wok over high heat, add the extra oil and heat until very hot. Cook the garlic and ginger for a few seconds to flavour the oil. Add the soy sauce, chile bean paste, sugar, and stock. Stir to combine, then bring to a boil. Add the shrimp and cook for 1 minute, then add the rice vinegar, green onion, chiles, and sesame oil, stirring constantly. Combine the cornstarch with enough water to make a paste, add to the sauce and simmer until thickened. Serve sprinkled with the cilantro leaves, and provide finger bowls.

4 servings

  • Using head-on shrimp will give the dish a lot more flavour. Try it!
    [kevin - 2014-10-23 23:23:48]

Also known as chili or spicy shrimp


The Food of China

Oct 23, 2014

Oct 23, 2014

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