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    Szechuan Chili Shrimp

    Asian
    Dairy Free
    Dinner
    Quick Cook
    Seafood
    ​

    4 servings

    doses

    15 minutes

    tempo ativo

    27 minutes

    tempo total
    Começar a Cozinhar

    Ingredientes

    1 pound large shrimp (peeled and deveined)

    1 cup all-purpose flour

    1 tablespoon Szechuan peppercorns

    ¼ cup vegetable oil (plus 2 tbsp)

    2 inch ginger piece (peeled and sliced into thin strips)

    8 dried red chillies (cut into small ½ inch pieces)

    5 green onions (white parts chopped, green parts cut into 2 inch pieces)

    Sauce

    ⅓ cup soy sauce (low sodium)

    2 teaspoon sesame oil

    2 tablespoon Chinese Shaoxing wine

    1 teaspoon sugar

    Instruções

    Prepare Shrimp: Dredge the shrimp thoroughly through the flour and shake off any excess flour.

    Toast Peppercorns: Toast the Szechuan peppercorns in a skillet or frying pan over medium heat, until fragrant, for 2 to 3 minutes. Transfer the peppercorns to a mortar and pestle and grind to a fine powder. Set aside.

    Make Sauce: In a small bowl combine the sauce ingredients together.

    Cook Shrimp: In a large skillet heat the ¼ cup of vegetable oil over medium-high heat. Add the shrimp and cook on both sides for about 2 to 3 minutes per side or until golden. Transfer to a paper towel lined plate to drain.

    Finish: Discard the oil from the skillet and clean it. Add remaining 2 tbsp of vegetable oil to the skillet and heat over medium-high heat. Add the ginger, chillies and the white part of the green onion. Cook for about 1 minute. Add the shrimp to the skillet, sprinkle with ground peppercorns and toss well. Drizzle the stir-fry sauce over the shrimp and toss well until combined.

    Serve: Garnish with the green part of the green onions and serve with rice.

    Informação Nutricional

    Tamanho da Dose

    -

    Calorias

    402 kcal

    Gordura Total

    18 g

    Gordura Saturada

    12 g

    Gordura Insaturada

    -

    Gordura Trans

    -

    Colesterol

    286 mg

    Sódio

    1597 mg

    Carboidratos Totais

    30 g

    Fibra Alimentar

    2 g

    Açúcares Totais

    2 g

    Proteína

    28 g

    4 servings

    doses

    15 minutes

    tempo ativo

    27 minutes

    tempo total
    Começar a Cozinhar

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    Ingredientes

    1 pound large shrimp (peeled and deveined)

    1 cup all-purpose flour

    1 tablespoon Szechuan peppercorns

    ¼ cup vegetable oil (plus 2 tbsp)

    2 inch ginger piece (peeled and sliced into thin strips)

    8 dried red chillies (cut into small ½ inch pieces)

    5 green onions (white parts chopped, green parts cut into 2 inch pieces)

    Sauce

    ⅓ cup soy sauce (low sodium)

    2 teaspoon sesame oil

    2 tablespoon Chinese Shaoxing wine

    1 teaspoon sugar

    Instruções

    1

    Prepare Shrimp: Dredge the shrimp thoroughly through the flour and shake off any excess flour.

    2

    Toast Peppercorns: Toast the Szechuan peppercorns in a skillet or frying pan over medium heat, until fragrant, for 2 to 3 minutes. Transfer the peppercorns to a mortar and pestle and grind to a fine powder. Set aside.

    3

    Make Sauce: In a small bowl combine the sauce ingredients together.

    4

    Cook Shrimp: In a large skillet heat the ¼ cup of vegetable oil over medium-high heat. Add the shrimp and cook on both sides for about 2 to 3 minutes per side or until golden. Transfer to a paper towel lined plate to drain.

    5

    Finish: Discard the oil from the skillet and clean it. Add remaining 2 tbsp of vegetable oil to the skillet and heat over medium-high heat. Add the ginger, chillies and the white part of the green onion. Cook for about 1 minute. Add the shrimp to the skillet, sprinkle with ground peppercorns and toss well. Drizzle the stir-fry sauce over the shrimp and toss well until combined.

    6

    Serve: Garnish with the green part of the green onions and serve with rice.