Best Tasty Stir Fry Szechuan Prawnsshrimps Recipes
TASTY STIR FRY SZECHUAN PRAWNS/SHRIMPS
A delightful combination of flavors with a zing of Chilli to tingle your taste buds. Lots of crunchy vegetables make this dish a real winner.
Provided by JoyfulCook
Categories Chinese
Time 26m
Yield 4-5 bowls, 2-3 serving(s)
Number Of Ingredients 18
Steps:
- Peel prawns if necessary and de-vein. mix sherry soya sauce sesame oil and Szechuan pepper together and add the prawns, marinade for at least an hour.
- Heat wok; add half of the oil and stir fry the Garlic, Ginger and vegetables.
- Place in warm oven. Drain Prawns adding the marinade into the stock . Add remainder of the oil to wok and quickly stir fry the Prawns for just a minute or two. add the chicken stock, soya sauces, sherry, Vinegar, sugar, Sesame Oil and cornflour Add the vegetables back in and quickly stir.
- Serve immediately with fried rice or noodles of your choice.
SZECHUAN SHRIMP
A delicious spicy stir-fry. If you like it hotter, stir in some sambal oelek (chile paste) to your dish at the end. Goes great with rice or noodles.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 137.4, Fat 3.5, SaturatedFat 0.3, Cholesterol 142.9, Sodium 1286.1, Carbohydrate 8.3, Fiber 0.8, Sugar 2.9, Protein 16.5
SPICY SZECHUAN SHRIMP
Garlic, ginger, green onions, rice wine or vodka, chili paste and much more give this an incredible flavour. Adjust the heat to your taste. Another favourite of mine from Bonnie Stern. This can also be made with boneless chicken breasts.
Provided by Cookin-jo
Categories < 30 Mins
Time 28m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Peel and devein shrimp and combine with cornstarch.
- In food processor chop garlic and ginger.
- Cut green onions into 1 inch lengths, add to food processor and pulse 4-6 times until finely chopped and mixed. Stir in red pepper flakes. Reserve.
- In a separate bowl, stir together rice wine, soy sauce, sugar, salt, ketchup, chili paste and sesame oil. Reserve.
- Julienne the bamboo shoots and add to a new bowl with the peas. Yes, this recipe requires some prep time, but well worth it!
- Heat a wok or large deep skillet. Add oil and heat to frying temperature, around 400 F if you have an oil themometer, which I don't.
- Add shrimp and stir gently 2-3 minutes until almost cooked through. Remove the shrimp to a separate bowl and discard all but 2 Tbsp of the oil.
- Add garlic/ginger/green onion mixture and stir fry 30 seconds until fragrant. Add bamboo shoots and peas and stir to coat.
- Add sauce mix and bring to a boil, then add the shrimp and heat through.
- Serve over rice and enjoy.
Nutrition Facts : Calories 431.6, Fat 21.9, SaturatedFat 3.1, Cholesterol 294.5, Sodium 1620.6, Carbohydrate 21.6, Fiber 4.8, Sugar 10.8, Protein 38.5
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