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    Home » Recipes » fish and seafood

    Szechuan Shrimp Stir Fry

    Last Modified: November 10, 2022 by Elaine| 2 Comments

    Jump to Recipe

    I love to introduce a very lovely Szechuan style shrimp stir fry. We usually serve porridge and congee as the staple food in summer and I love to match the light staple with hot and aromatic dishes just like this one.

    Szechuan shrimp|chinasichuanfood.com

    Unlike other Southern cuisines, Sichuan cuisine is quite friendly to home cooking. You may know lots of fabulous Sichuan dishes like Mapo tofu, twice cooked pork belly, and Shui Zhu beef. As long you get the right recipes, all of these dishes are quite easy to be made in your own kitchen.

    Szechuan shrimp|chinasichuanfood.com

    Common Szechuan stir fry usually involves Sichuan peppercorn, Dried chili pepper and aromatics. You may find this one looks a similar to Mala chicken. The shrimp of this version is quite tender rather that dry-cooked.

    Instructions

    Cut dried chili peppers into small sections and then soak the pepper with clean water for 15 minutes. Then drain and set aside.

    Szechuan shrimp|chinasichuanfood.com

    Use fresh shrimps, add seasonings, mix well and then set aside for 15 minutes. Then add 1 tablespoon of cornstarch before frying.

    Szechuan shrimp|chinasichuanfood.com

    Heat your pan or wok firstly and then add cold oil. Place the shrimps in, let them stay for half minutes and then turn over. Fry until the shrimp changes color. Transfer out.

    Szechuan shrimp|chinasichuanfood.com

    Add oil again and fry peppers until aromatic and dry again. Then place doubanjiang and fry over small fire. Place garlic, ginger, scallion and Sichuan peppercorn, fry for half minute.

    Szechuan shrimp|chinasichuanfood.com
    Szechuan shrimp|chinasichuanfood.com

    Return shrimps in. Drizzle light soy sauce and cooking wine along the edges of the wok. Then add green onion sections, toasted sesame seeds and sesame oil. Mix well and then serve hot.

    Szechuan shrimp|chinasichuanfood.com
    Szechuan shrimp|chinasichuanfood.com

    🧾Recipe

    Szechuan shrimp|chinasichuanfood.com

    Szechuan shrimp stir fry

    Aromatic Szechuan shrimp stir fry
    No ratings yet
    Print Recipe
    Servings 2
    Calories 592 kcal

    Ingredients
      

    • 300 g prawns

    Marinating

    • ½ tsp. salt
    • ¼ tsp. Ground pepper
    • 1 tbsp. light soy sauce
    • 1 thumb ginger , shredded
    • 1 tsp. Shaoxing wine
    • 2 tsp. cornstarch

    Stir frying

    • 3 cloves garlic , chopped
    • 1 thumb ginger , chopped
    • 3 scallions , cut into sections
    • 3 tbsp. vegetable cooking oil , divided
    • ½ cup dried chili pepper , pre-soaked
    • 1 tbsp. Sichuan peppercorn
    • ½ tbsp. doubanjiang
    • 1 tbsp. light soy sauce
    • ½ tbsp. cooking wine
    • 1 tsp. toasted sesame seeds

    Instructions

    • Cut dried chili peppers into small sections and then soak the pepper with clean water for 15 minutes. Then drain and set aside.
    • Use fresh shrimps, add seasonings, mix well and then set aside for 15 minutes. Then add 1 tablespoon of cornstarch before frying.
    • Heat your pan or wok firstly and then add cold oil. Place the shrimps in, let them stay for half minutes and then turn over. Fry until the shrimp changes color. Transfer out.
    • Add oil again and fry peppers until aromatic and dry again. Then place doubanjiang and fry over small fire. Place garlic, ginger, scallion and Sichuan peppercorn, fry for half minute.
    • Return shrimps in. Add light soy sauce and cooking wine along the edges of the wok. Then add green onion sections, toasted sesame seeds and sesame oil. Mix well and then serve hot.

    Nutrition

    Calories: 592kcalCarbohydrates: 56gProtein: 40gFat: 28gSaturated Fat: 19gTrans Fat: 1gCholesterol: 242mgSodium: 1542mgPotassium: 1727mgFiber: 20gSugar: 25gVitamin A: 15891IUVitamin C: 23mgCalcium: 207mgIron: 6mg
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    Reader Interactions

    Comments

    1. rob

      November 08, 2021 at 7:30 am

      Hi. Are you using the whole peppercorns or do you grind the peppercorns before using them?

      Reply
      • Elaine

        November 09, 2021 at 8:12 pm

        I use whole Sichuan peppercorn in this recipe.

        Reply

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