Shun Lees Szechuan Shrimp Recipes

SHRIMP WITH HOT SAUCE, SZECHUAN STYLE

Steps:

• Stir together ingredients for the seasoning sauce in a small bowl and keep near the cooking area.
• Stir together the cornstarch and water in a small dish and keep near the cooking area.
• Heat small amount of oil in wok or large skillet.
• Add shrimp and stir-fry until they just turn pink and start to curl; remove from pan and set aside.
• Add a little oil to pan (if needed) and heat.
• Add dried peppers and garlic to pan and cook just until you start to smell them; do not allow to burn.
• Add the carrots and cook for 1- 1 1/2 minutes.
• Return the shrimp to the pan and toss with the carrots.
• Re-stir contents of seasoning bowl and add to pan.
• Quickly stir all ingredients.
• Re-stir the cornstarch and water slurry and add to the pan.
• Stir mixture and cook until sauce thickens and shrimp are coated with sauce.
• Remove from heat and serve with steamed rice (if desired).

SHUN LEE'S SZECHUAN SHRIMP

Steps:

• Combine scallions, bamboo shoots, ginger, garlic and hot sauce in a small bowl.
• In a second bowl combine sugar, catsup, sherry(if using), soyce sauce and sesame oil.
• In a third bowl mix cornstarch and water.
• Heat peanut oil in a wok or large skillet to 400 degrees Fahrenheit.
• Have a large bowl ready with a strainer in it.
• Add shrimp to hot oil and cook until pink, no more than 2 minutes.
• Place in large bowl.
• Use 2 tablespoons of the cooking oil in the same skillet or wok on high heat.
• Add scallion mixture and stir fry for 1 minute.
• Add drained shrimp and stir fry for 30 seconds.
• Add catsup mixture.
• Stir fry for 30 seconds.
• Add cornstarch mixture to pan.
• Cook and stir until slightly thickened.
• Serve with steamed rice.

SPICY SZECHUAN SHRIMP

Steps:

• Peel and devein shrimp and combine with cornstarch.
• In food processor chop garlic and ginger.
• Cut green onions into 1 inch lengths, add to food processor and pulse 4-6 times until finely chopped and mixed. Stir in red pepper flakes. Reserve.
• In a separate bowl, stir together rice wine, soy sauce, sugar, salt, ketchup, chili paste and sesame oil. Reserve.
• Julienne the bamboo shoots and add to a new bowl with the peas. Yes, this recipe requires some prep time, but well worth it!
• Heat a wok or large deep skillet. Add oil and heat to frying temperature, around 400 F if you have an oil themometer, which I don't.
• Add shrimp and stir gently 2-3 minutes until almost cooked through. Remove the shrimp to a separate bowl and discard all but 2 Tbsp of the oil.
• Add garlic/ginger/green onion mixture and stir fry 30 seconds until fragrant. Add bamboo shoots and peas and stir to coat.
• Add sauce mix and bring to a boil, then add the shrimp and heat through.
• Serve over rice and enjoy.