Name: Sichuan Shrimps with Plum Sauce
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Ingredients: 500 grams shrimps (10 to 12 large pieces, peeled and deveined); salt; finely ground black pepper; 1 teaspoon Sichuan peppercorns; 1 bell pepper; 1 small carrot; 2 cloves garlic; 1 half-inch knob ginger; 2 bird's eye chilies; 2 tablespoons cooking oil; rice vinegar; rice wine; soy sauce; ¼ cup plum sauce ((see notes after the recipe)); finely sliced scallions ( to garnish); toasted sesame seeds ( to garnish)

Sichuan Shrimps with Plum Sauce

Connie Veneracion

The heat in this dish of Szechuan shrimps with plum sauce is not too numbing. The secret? Balance heat with sweetness. That’s what the plum sauce is for.

Prep Time 10 mins

Cook Time 7 mins

Total Time 17 mins

Course Main Course

Cuisine Chinese

Servings people

Ingredients

500 grams shrimps 10 to 12 large pieces, peeled and deveined
salt
finely ground black pepper
1 teaspoon Sichuan peppercorns
1 bell pepper
1 small carrot
2 cloves garlic
1 half-inch knob ginger
2 bird’s eye chilies
2 tablespoons cooking oil
rice vinegar
rice wine
soy sauce
¼ cup plum sauce (see notes after the recipe)
finely sliced scallions to garnish
toasted sesame seeds to garnish

Instructions

Place the peeled and deveined shrimps in a bowl and sprinkle lightly with salt and black pepper. Toss.
Using a mortar and pestle or a food processor, grind the Szechuan peppercorns to a powder.
Deseed the bell pepper and dice.
Peel the carrot and cut into thin slices.
Peel and mince the garlic.
Peel and finely chop the ginger.
Finely slice the chilies.
Heat the cooking oil in a wok.
Saute the powdered Szechuan peppercorns, garlic, ginger and chilies for about one to two minutes.
Turn up the heat. Add the carrot and bell pepper to the wok. Sprinkle in a little salt and black pepper. Stir fry for a minute.
Add a generous splash each of rice vinegar and rice wine, and a tiny drizzle of soy sauce.
Stir in the plum sauce and allow the mixture to come to a simmer.
Throw in the shrimps. Toss the shrimps in the sauce for two to three minutes, or just until done.
Scoop the shrimps and sauce into a bowl. Garnish the Szechuan shrimps with plum sauce with toasted sesame seeds and finely sliced scallions before serving.

Notes

As with most stir fried dishes, the prep time is longer than the cooking time. Shrimps take such effort and time to peel and devein but they cook in just a few minutes. I urge you not to overcook them. When done right, shrimps are tender and succulent, naturally sweet and utterly delicious.

Plum sauce is available in the Asian aisle of better groceries. Several brands offer it; I prefer Lee Kum Kee (no, this is not a sponsored post).

The sesame seeds are optional. If you decide to add them as garnish, it doesn’t really matter if you use white or black or brown. What’s important is that you toast them before sprinkling on the dish. Otherwise, although they will add color, they won’t impart any distinguishable flavor and aroma.

Updated from a recipe originally published in October 7, 2017

Keyword Shrimps

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