Szechuan Garlic Shrimp
- 2 lbs medium shrimp, peeled and deveined, tails on
- 2 large carrots, peeled and cut into matchsticks
- 2 large stalks celery, cut into matchsticks
- 1 bunch scallions, cut in 1 inch pieces on the bias, white and green parts
- 8-10 cloves garlic, finely minced
- 10 small dried red chilies, whole
- 4 tbs soy sauce
- 6 tbs white vinegar
- 2 tsp hot bean paste (available at Asian markets)
- 3 tbs chili sauce
- 1/4 cup sugar
- 5 tbs sesame oil
- 1/4 cup fresh ginger, grated
- 8 tbs water
- 1 tbs cornstarch
- 4 tbs vegetable oil
- kosher salt and black pepper to taste
This is an authentic very spicy version of Szechuan Garlic shrimp. It is prepared with loads of garlic and hot dried chilies as well as flavored with hot bean paste, chili sauce, sesame oil, ginger and crispy vegetables.
- In a small bowl combine soy sauce, 8 tbs water, vinegar, sugar, bean paste and chili sauce. Mix thoroughly and set aside.
- In a wok or large frying pan, heat the oil using high heat.
- Once the oil is right at the smoking point, add the celery, carrots and dried chilies.
- Stir fry for about 2 minutes, taking care not to burn the garlic.
- Then add the celery, carrots, ginger and scallions and saute for another minute or two.
- Remove vegetables and chilies from the pan and set aside.
- Add a little more oil to the pan and still using high heat add the shrimp and stir fry until cooked through, about 1 minute.
- Return the vegetables to the pan and add the soy sauce mixture, and stir to combine.
- Combine cornstarch and 8 tbs of water, mix well then gradually pour into the pan, stirring until sauce thickens.
- Serve with white rice.