30
Jun
Dream-Worthy Szechwan Shrimp
Article Copyright: WickedGoodTravelTips.com
One of the first discoveries I made on my maiden voyage to Europe lo those many years ago, was the head-smacking realization that of course, British people like Italian food, and Japanese people crave great French pastries. At first, it seems almost sacrilegious to consider Naan in Norway, or fondue in Malaga, but eventually it seems okay, perhaps even curiously interesting.
Visiting Tokyo, I was still a bit startled when our host took us to a Chinese restaurant, where we had course after course of truly wonderful Chinese cuisine. The dish that kept me dreaming though, long after the suitcases had been stowed away back at home, was a slightly spicy shrimp that shone above the rest. It pursued me even as I pursued it, and although I couldn’t snag the recipe that day, I was confident if I was relentless enough, one day I would find it.After several misfires, I succeeded! I believe the original recipe was in an old issue of Gourmet Don’t let the word Szechwan deter you. It is only as hot as you make it, and is easily adjusted without losing its yum factor by going light on the dried red chili peppers.
Szechwan Shrimp
- 2 lbs shrimp, peeled and deveined
- 8 garlic cloves, minced
- 3 tablespoons grated ginger
- 2 to 4 teaspoons dried red chili pepper (or chili flakes)
- a bunch of scallions, minced
- 12 tablespoons sesame oil
- 1/2 cup sherry wine
- 1/2 cup ketchup
- 1/2 cup chili sauce
- 4 teaspoons cornstarch, stirred to a paste with
- 1/2 cup cool water
Cooked Rice
1. Heat a wok 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. 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. Spoon over rice and serve at once to 4-6 lucky people.
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