Shrimp With Hot Sauce Szechuan Style Recipes

Steps:

• Stir together ingredients for the seasoning sauce in a small bowl and keep near the cooking area.
• Stir together the cornstarch and water in a small dish and keep near the cooking area.
• Heat small amount of oil in wok or large skillet.
• Add shrimp and stir-fry until they just turn pink and start to curl; remove from pan and set aside.
• Add a little oil to pan (if needed) and heat.
• Add dried peppers and garlic to pan and cook just until you start to smell them; do not allow to burn.
• Add the carrots and cook for 1- 1 1/2 minutes.
• Return the shrimp to the pan and toss with the carrots.
• Re-stir contents of seasoning bowl and add to pan.
• Quickly stir all ingredients.
• Re-stir the cornstarch and water slurry and add to the pan.
• Stir mixture and cook until sauce thickens and shrimp are coated with sauce.
• Remove from heat and serve with steamed rice (if desired).

Steps:

• Peel, devein and butterfly the shrimp. Sprinkle with 1 teaspoon of the salt and allow to stand for 1/2 hour. During this time, prepare the sauce: mix together the hoisin sauce, the chili sauce, the Shao Hsing, the soy sauce, the fish sauce, the chili paste with garlic, the sesame oil, the peanut oil, the chili oil, the sugar and the MSG.
• In a wok, bring 4 cups of peanut oil to 375 degrees.
• When the shrimp are ready to cook, thoroughly wash off the salt with cold water. Add another teaspoon of salt to the shrimp, mix, let stand 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 of the shrimp in the hot oil and cook until just past translucent (20 seconds or so). Remove. Add the other half of the shrimp. The oil will not be as hot so this portion of shrimp may need 30 seconds to finish cooking. Remove.
• Drain all of the oil but 2 tablespoons from the wok. Over very high heat, stir-fry the ginger, the scallions, the garlic, and the dried chilies for one minute. Add the reserved shrimp. Toss. Add the prepared sauce. Stir to coat shrimp and serve.

Steps:

• In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
• Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Steps:

• Combine scallions, bamboo shoots, ginger, garlic and hot sauce in a small bowl.
• In a second bowl combine sugar, catsup, sherry(if using), soyce sauce and sesame oil.
• In a third bowl mix cornstarch and water.
• Heat peanut oil in a wok or large skillet to 400 degrees Fahrenheit.
• Have a large bowl ready with a strainer in it.
• Add shrimp to hot oil and cook until pink, no more than 2 minutes.
• Place in large bowl.
• Use 2 tablespoons of the cooking oil in the same skillet or wok on high heat.
• Add scallion mixture and stir fry for 1 minute.
• Add drained shrimp and stir fry for 30 seconds.
• Add catsup mixture.
• Stir fry for 30 seconds.
• Add cornstarch mixture to pan.
• Cook and stir until slightly thickened.
• Serve with steamed rice.

Steps:

• Thaw shrimp, if frozen.
• Peel and devein shrimp.
• Rinse shrimp; pat dry with paper towels.
• For sauce, in a small bowl combine the 4 teaspoons soy sauce, the ginger, dry sherry or water, Oriental chili sauce, the 1 teaspoon cornstarch, the sesame oil, and the 1/8 teaspoon kosher salt; set aside.
• Place shrimp in a medium bowl; sprinkle lightly with additional kosher salt and black pepper.
• Stir in the 1 1/2 teaspoons soy sauce and the 1/2 teaspoon cornstarch; set aside.
• In a wok or 12 inch skillet heat 2 teaspoons of the oil over medium-high heat. Add garlic; stir fry for 30 seconds.
• Add mushrooms; stir-fry for 3 minutes.
• Add bell pepper; stir-fry for 1 minute.
• Add pea pods; stir-fry for 2 minutes.
• Remove vegetables from wok.
• Add remaining 2 teaspoons oil to wok or skillet.
• Add shrimp mixture; stir-fry for 2 to 3 minutes or until shrimp turn opaque.
• Stir sauce; add to wok.
• Cook and stir until boiling; cook and stir for 2 minutes more.
• Add mushroom mixture and Chinese cabbage; toss to coat.
• To serve, sprinkle with peanuts and green onions.

Steps:

• Pat the shrimp dry and season with 1 teaspoon salt. Put the butter and hot sauce in a large bowl.
• Heat the oil in a large (12-inch) cast-iron skillet over high. Add the scallions and cook until softened and browned in spots, 1 to 2 minutes. Transfer the scallions to the bowl with the butter and hot sauce.
• Add the shrimp to the skillet in a single layer and cook, undisturbed, until golden brown, 2 to 3 minutes, adding more oil if the pan is dry. Flip and cook until opaque all the way through, 1 to 2 minutes more.
• Transfer the shrimp and any juices to the butter, hot sauce and scallions. Toss vigorously until the butter is melted and the shrimp is glossy. Taste, and add more hot sauce and salt as needed.

Steps:

• Mix ketchup, chili sauce rice wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce.
• Pour oil in seasoned wok before heating and wipe around.
• Heat wok and add scallions ginger and garlic.
• Stir-fry for a few seconds, then add shrimp.
• Stir constantly for about 2 minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink.
• Stir sauce again, then add to wok, stirring constantly until mixture thickens.
• Serve with steamed rice.

Steps:

• Defrost shrimp, if needed.
• Heat vegetable oil in a skillet.
• Cook onions about halfway through.
• While onions cook, crush ramen noodles into small pieces or large crumbs.
• Add stir-fry sauce, shrimp, pineapple chunks (with juice) ramen noodles, bell pepper, mushrooms, and lemon juice.
• Stir-fry for a couple minutes, then serve warm or cold.