Friday, January 30, 2009

The best shrimp ever!

This is a recipe we keep going back to -- probably once a week even! And it just keeps getting better. It's adapted from a recipe at epicurious from Ken Hom's Foolproof Chinese Cooking. I've doubled the sauce, added snow peas and changed out black bean paste for chili-garlic paste.

Spicy Sichuan-Style Shrimp
  • 1 1/2 tablespoons peanut oil
  • 2 Tb finely chopped fresh ginger
  • 1-2 tablespoon coarsely chopped garlic
  • 2-3 tablespoon finely chopped scallions
  • 1 lb raw shrimp, shelled and deveined
  • snow or snap peas
For the sauce:
  • 2 tablespoon tomato paste
  • 3-4 teaspoons chili-garlic paste/sauce
  • 4 teaspoons rice wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 teaspoons sugar
  • 4 teaspoons sesame oil
  • Cilantro sprigs, to garnish (optional)
1. Heat a wok/large heavy saute pan over high heat. Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic, and scallions.

2. Stir-fry for 20 seconds, then add the shrimp and snow peas. Stir-fry the shrimp for about 1 minute.

3. Add the sauce ingredients and continue to stir-fry for another 3 minutes over a high heat. Garnish with cilantro and serve at once.

The best!!

1 comment:

  1. It looks delish! Do you like shrimp perlo? I have a really wonderful recipe that my great grandma GG used to make. I am making some tomorrow for my family, I will try and remember to post it. Have a great weekend.