Sichuan Shrimp with Chili Sauce

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  • 5 tablespoons ketchup
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon Chinese cooking wine
  • 2 teaspoons soy sauce
  • 2 teaspoons Chinese cooking wine
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • Vegetable or peanut oil
  • 1 pound large shrimp, peeled and deveined
  • 3 to 6 whole small dried hot chili peppers
  • Dash toasted sesame oil
  • 2 green onions, very thinly sliced


In a small bowl, combine ketchup, sugar, salt and 1 tablespoon wine. In a separate bowl, combine soy sauce, 2 teaspoons wine, garlic and ginger.
Heat a wok over high heat. Add about 1 tablespoon oil. When oil is smoking hot, add shrimp and stir constantly until just cooked through and lightly browned. Remove from wok.
Carefully wipe out wok with paper towels and add about 1 more tablespoon oil. When hot, add chili peppers. Stir constantly for about 30 seconds, or until fragrant.
Add soy sauce mixture and stir for a few seconds. Return shrimp to wok. Stir for a few seconds, then add sauce mixture and sesame oil. Stir until hot.
Garnish with green onions and serve immediately.

Recipe from Central Market Mill Creek - Culinary Resource Center
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