Ingredient list for Sichuan Shrimp Spicy Sauce:
1 pound large shrimp, no more than 24 per pound
2 teaspoonsSoy sauce 2 tsp. Shaoxing cooking wine: Regular rice wine is ok, but
not so goodSpices:1 tablespoon garlic, crushed and finely chopped1tablets ginger, crushed and finely crushed 1 /2 spring onions, thinly sliced3-6 Red Hot Chili Peppers – real Tabasco peppers go great.
1 teaspoon hot paste (optional)
Sauce:
5 tablespoonsKetchup1 tablespoon sugar
1/2 tablespoon salt
1 tablespoon Shaoxing CookingWineVegetables - Not essential, but a very useful addition:10Asparagus, trim off whole tips, 1 inch diagonal cut for thestalks1 celery stalk: sliced thin diagonal1 good sizeBamboo shoots: cut long and thin to complement the othersVegetables6 tablespoons of oil
Toasted sesame oil skewer
Preparation for Sichuan Prawns with chilli sauce:
Boil 1 literwater in a wok. Submerge all the vegetables and cook quicklyuntil they reach their full color brilliance. Strain immediately into a bowl and set aside. Or you can do it in the microwave.
Add five tablespoons of oilto the wok. Let it steam and stir the shrimp until pink and done.
This shouldn't take more than a couple of minutes, it all depends on the power of your stove.Put on a plate and excess Discard the water oil andwipe out the wok quickly.Heat 1 tablespoon of oil in the wok.
Fry it steaming
hot and add the pepperoni. Cook for a minute or less until you get a good smell of cooked chili. Add other seasonings and stir for15-20 seconds.
Add sauce and stir to combine. Add the shrimp
and the vegetables back in.
Stir until you are sure everything is warmed up. Add a little
toasted sesame oil, then give it a quick stir.
Pour into a nice brightor shiny black bowl so you can admire the colors
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