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.
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
Updated from a recipe originally published in October 7, 2017