Sichuan Shrimps with Plum Sauce
- 500 grams shrimps, 10 to 12 large pieces, peeled and deveined
- 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
- 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.
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