Shrimp with Spicy Garlic Sauce
This shrimp stir-fry makes a quick and easy appetizer for a party but is equally delicious as the main entree served over rice or egg noodles.
Two other Sichuan dishes usually made with this sauce are pork and eggplant. I saw one recipe for eggplant that added 1/4 cup ground pork. At another web site, a poster said this about this dish: "When I was living in China, ordering a dish of something coated in spicy garlic sauce was usually a gamble. Take pork or eggplant for example, two Sichuan dishes usually cooked with this sauce. The dish could be either perfectly manageable, or, if the chef was overly generous with his chili oil, throat-burningly spicy."
Chili Garlic Shrimp
from https://www.onionringsandthings.com/
This recipe could use a marinade for the shrimp. A marinade helps to infuse more flavor into the shrimp. Using the marinade idea from the recipe to the right, you could use 1 tablespoon of the light soy sauce and the 1 tablespoon dry sherry wine in the recipe below for the marinade and add 1 tablespoon cornstarch, that is not in the recipe. The sauce would then consist of the chili garlic sauce, the other 1 tablespoon light soy sauce, sesame oil, sugar, and pepper.
1 pound large shrimps
1 tablespoon chili garlic sauce
2 tablespoons light soy sauce
1 tablespoon dry sherry wine
1 teaspoon sesame oil
1 teaspoon sugar
1/8 teaspoon pepper
1 tablespoon canola oil
green onions, chopped
Peel and devein shrimp, leaving tail intact. Wash under cold water and drain very well.
In a bowl, combine chili garlic sauce, soy sauce, wine, sesame oil, sugar, and pepper. Stir until sugar is dissolved. Set aside.
In a skillet over high heat, heat canola oil. Add shrimps and cook, stirring regularly, for about 2 to3 minutes or until just until color changes to pink.
Add chili garlic sauce mixture and continue to cook for another 2 to 3 minutes or until sauce is reduced, stirring regularly to coat shrimps with sauce.
Remove from pan and garnish with green onions. Serve hot.
4 servings
Sichuan Spicy Shrimp Stir-Fry
I found this recipe at https://omnivorescookbook.com/ but when we first made it, it was way too hot. I had to eat a bite of bread after every bite of the shrimp, and we served this on noodles which cut down on the heat but it was still too hot. Besides cutting back on the amount of chili garlic sauce, I thought it too sweet and noted that the sugar should be cut back also.
After finding out that pork was often used in this dish made with eggplant, and that Brian wanted to make a stir-fry with shrimp and ground pork, I modified this recipe to see if we could come up with something we like. It turned out pretty good. This is my modified recipe. The recipe below is very quite different from the original.
For the shrimp:
1 pound peeled shrimp
1 1/2 tablespoon Shaoxing wine (or Japanese sake), or dry sherry
1 1/2 tablespoon light soy sauce
1 1/2 tablespoon cornstarch
For the
stir-fry:
1 teaspoons ginger, minced
2 cloves of garlic, minced
1 tablespoon peanut oil
1/2 pound ground pork (optional)
2 tablespoons Sichuan all-purpose chili garlic sauce
2 tablespoons soy sauce
2 teaspoon sugar
For garnish:
1 green onion, thinly sliced, for garnish
1 tablespoon toasted sesame seeds, for garnish
For serving:
1/3 pound Chinese wheat noodles, rice
Combine shrimp, Shaoxing wine, and light soy sauce in a medium sized bowl. Mix well. Add cornstarch and mix by hand, until the shrimp is evenly coated. Marinate for 10 minutes.
Chop ginger and garlic while the shrimp is marinating.
Cook the noodles according to the package instructions.
Heat a wok over medium high heat until hot. Add oil and swirl the wok to cover the bottom (or add oil into a nonstick skillet and heat until hot). Add ginger and garlic and stir a few times until fragrant.
Add shrimp and pork, spreading them quickly over the bottom of the wok. Let them cook without stirring for 20 to 30 seconds. Stir and flip the shrimp and pork. Keep cooking until the shrimp and pork are cooked, about 1 minute.
Add all-purpose chili garlic sauce, soy sauce and sugar. Stir to mix well. Brian added the noodles at this point and mixed them in which turned out well. Turn to lowest heat. Taste the dish and adjust flavor by adding salt, if necessary. Remove from heat.
Garnish with sliced scallions and/or toasted sesame seed.
Serve warm as a main dish over steamed rice or cooked noodles.
