Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

July 2019

Rice Recipes

Candies Recipes

French Fudge

French Fudge Recipe
13 oz (1) cn Skim evaporated milk 2 tb Cornstarch 1 tb Liquid sugar replacement 1/2 c Chocolate...

read more

Szechuan Shrimp with Chili Sauce Recipe

Szechuan Shrimp with Chili Sauce recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Szechuan Shrimp with Chili Sauce recipe  PDF



1 pound medium shrimp
4 teaspoons salt
2 tablespoons hoisin sauce
2 tablespoons chili sauce
2 teaspoons shao hsing
1 teaspoon thin soy sauce
1 teaspoon fish sauce
1 teaspoon chili paste with garlic
1/2 teaspoon sesame oil
1/2 teaspoon peanut oil
1/2 teaspoon hot chili oil
1/2 teaspoon sugar
1/2 teaspoon msg
4 cups peanut oil
2 tablespoons fresh ginger root finely minced
3 tablespoons finely minced garlic
4 scallions finely minced
3 dried red chilies

Available at Oriental grocery stores
Peel, devein and butterfly the shrimp. Sprinkle with 1 teaspoon of the salt, allow to stand for 1/2 hour. During this time, prepare the sauce: mi together the hoisin sauce, chili sauce, Shao Hsing, soy sauce, fish sauce, chili paste, sesame oil, peanut oil, hot chili oil, sugar, and the MSG. In a wok heat 4 cups of peanut oil to 375 degrees F. When the shrimp are ready to cook thoroughly wash off salt with cold water. Add another teaspoon salt to shrimp and let sit 30 seconds, and wash off the salt. Repeat this procedure twice more. The final time drain well but do not dry, let some water cling to the shrimp. Immerse half the shrimp into the hot oil, and cook until just past translucent, about 20 seconds. Remove. Add the other half of the shrimp. The oil will not be as hot, so this portion may need 30 seconds to finish cooking. Remove.
Drain all but 2 tablespoons of oil from the wok. Over very high heat, stir fry the ginger, garlic, scallions and dried chilies for one minute. Add the reserved shrimp and toss, add the sauce to coat shrimp and serve.
Note: Chili sauce is an American product available in any supermarket it was introduced to China early in this century and has become a part of Chinese cuisine. Shao Hsing is rice wine, and is available in Chinese liquor stores. Dry sherry is a good substitute.

Szechuan Shrimp with Chili Sauce recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
218 people have voted
Last Reviewed on 2019-07-21



Sunday, Jul 21 2019 Download & Print Szechuan Shrimp with Chili Sauce recipe  PDF   Rice recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Chicken with Lemon Grass and Cashews

New Cooking Recipes

Dutch Meatloaf
Dutch Meatloaf Recipe


1 1/2 lb Ground neat 2 tb Brown sugar 1 1/2 ts Salt 2 tb Mustard 1 c Breadcrumbs 1 ea Egg 1/4 ts Pepper 1 tb Vinegar 8 oz Tomato sauce. w/onions Mi meat, breadcrumbs, 1/2 tomato sauce, egg, salt and amp pepper. Shape into loaf. Combine remaining ingredients with 1/2 tomato sauce. Pour over meat. Bake at 350 degrees for 75 minutes. Mrs. Robert F. Lewis ...

Cooking Magazines: Meatloaf Recipes » July 2019   Meatloaf recipes RSS   New

Dish Of The Day

Baby Salmon Stuffed with Caviar Ii Mousse

Baby Salmon Stuffed with Caviar Ii Mousse Recipe
1 c Salmon, filet ( 8 oz per stuffed fish) 1 lg Egg white 3/4 c Cream, heavy 1 ts Pernod 1 t...
read more

Category: » Tilapia Recipes

View more dishes

>