Umami Recipes
Umami Recipes

Fronk Recipes

Szechuan Chili Shrimp

4 servings

servings

15 minutes

active time

27 minutes

total time

Ingredients

1 pound large shrimp (peeled and deveined)

1 cup all-purpose flour

1 tablespoon Szechuan peppercorns

¼ cup vegetable oil (plus 2 tbsp)

2 inch ginger piece (peeled and sliced into thin strips)

8 dried red chillies (cut into small ½ inch pieces)

5 green onions (white parts chopped, green parts cut into 2 inch pieces)

⅓ cup soy sauce (low sodium)

2 teaspoon sesame oil

2 tablespoon Chinese Shaoxing wine

1 teaspoon sugar

Directions

Prepare Shrimp: Dredge the shrimp thoroughly through the flour and shake off any excess flour.

Toast Peppercorns: Toast the Szechuan peppercorns in a skillet or frying pan over medium heat, until fragrant, for 2 to 3 minutes. Transfer the peppercorns to a mortar and pestle and grind to a fine powder. Set aside.

Make Sauce: In a small bowl combine the sauce ingredients together.

Cook Shrimp: In a large skillet heat the ¼ cup of vegetable oil over medium-high heat. Add the shrimp and cook on both sides for about 2 to 3 minutes per side or until golden. Transfer to a paper towel lined plate to drain.

Finish: Discard the oil from the skillet and clean it. Add remaining 2 tbsp of vegetable oil to the skillet and heat over medium-high heat. Add the ginger, chillies and the white part of the green onion. Cook for about 1 minute. Add the shrimp to the skillet, sprinkle with ground peppercorns and toss well. Drizzle the stir-fry sauce over the shrimp and toss well until combined.

Serve: Garnish with the green part of the green onions and serve with rice.

Nutrition

Serving Size

-

Calories

402 kcal

Total Fat

18 g

Saturated Fat

12 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

286 mg

Sodium

1597 mg

Total Carbohydrate

30 g

Dietary Fiber

2 g

Total Sugars

2 g

Protein

28 g

4 servings

servings

15 minutes

active time

27 minutes

total time
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