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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 369.7
  • Total Fat: 10.3 g
  • Cholesterol: 86.1 mg
  • Sodium: 605.1 mg
  • Total Carbs: 52.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 17.1 g

View full nutritional breakdown of Szechuan Dry-Braised Prawns calories by ingredient
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Szechuan Dry-Braised Prawns

Submitted by: SQUANKISH

Introduction

This recipe is served at Chef Chu's restaurant in Palo Alto. Make this dish as hot as you like, it's one of the best fiery Chinese dishes you can make. (adapted for shrimp) This recipe is served at Chef Chu's restaurant in Palo Alto. Make this dish as hot as you like, it's one of the best fiery Chinese dishes you can make. (adapted for shrimp)
Number of Servings: 8

Ingredients

    Makes 8 servings

    MARINADE
    Pinch salt
    Pinch white pepper
    1 egg white
    1 tablespoon cornstarch
    2 tablespoons oil

    Vegetable oil, for blanching

    SPICES
    1/2 small white onion, minced
    2 teaspoons minced fresh ginger
    2 cloves garlic, minced or pressed
    1 teaspoon chili paste

    SEASONINGS
    1/2 cup catsup
    2 tablespoons dry sherry
    1 tablespoon sugar
    1/2 teaspoon salt
    1/2 tablespoon soy sauce

    1 green onion, chopped
    1 teaspoon sesame oil
    sprig of cilantro
    slice of fresh pineapple
    (garnish)

Directions

Shell and devein shrimp, leaving tails attached. Rinse and pat dry. Combine MARINADE ingredients with shrimp in the order listed. Let stand 10 minutes.
To oil-blanch, set wok over high heat for about 1 minute. Add 3 cups oil and heat to 300'. Add shrimp, stirring gently to separate. Blanch until pink, remove and drain.

To braise, remove all but 3 tablespoons oil from wok. Add onion and brown slightly; stir in remaining SPICES and cook until fragrant. Add SEASONINGS and shrimp and braise over high heat until sauce is reduced. Stir in green onion and sesame oil. Transfer to platter to serve.

For an elegant plate, scoop out rice with a bowl onto the center of the plate and surround with shrimp. Put a few green onions and a sprig of cilantro on top of the rice and a piece fresh pineapple on the side.

Notes: it doesn't hurt to double the SEASONINGS sauce mixture to avoid being scanty.

You can adjust the chili paste according to your own taste.

You can also replace the shrimp with chicken for szechuan chicken!

Number of Servings: 8

Recipe submitted by SparkPeople user SQUANKISH.






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