Szechuan Shrimp with Chili Sauce
The assortment of chilies makes this a spicy dish. You can adjust the temperature by using more or less chili paste.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 1 lb. medium shrimp, peeled and deveined
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- 1 Tbsp. wheat-free tamari
- 1–2 tsp. chili paste with garlic (available in Asian markets)
- ½ tsp. sesame oil
- ½ tsp. hot chili oil
- 2 Tbsp. ketchup
- ¼ cup rice wine
- 1 tsp. fish sauce
- ½ tsp. honey
- 3 cups peanut oil
- 2 Tbsp. finely minced fresh gingerroot
- ½ cup minced scallions (about 4 large scallions, white and green parts)
- 3 dried red chilies
- Fresh cilantro, for garnish
- Season the shrimp with salt and pepper. In a medium-size bowl combine the tamari, chili paste, sesame oil, chili oil, ketchup, rice wine, fish sauce, and honey; set aside.
- Bring the peanut oil to 375°F in a wok. Immerse half of the shrimp in the hot oil and cook for about 20 seconds or until just translucent. Using a slotted spoon, transfer the shrimp to paper towels; keep warm. Repeat with the remaining shrimp.
- Drain all but 2 tablespoons of the oil from the wok. Over high heat, stir-fry the ginger, scallions, and the dried chilies for about 1 minute. Add the reserved shrimp and toss well to blend. Add the reserved sauce and stir to coat the shrimp. Transfer the shrimp to a platter or individual bowls and garnish with cilantro.