Sichuan Shrimp With Chili Sauce
A nice, optional touch is to prepare ahead some pieces of gwo ba (sizzling rice) and have them waiting on the platter on the table. Bring the wok to the table and pour the shrimp out onto the gwo ba.
- 1 lb large shrimp - not more than 24 to a pound
- 2 tsp. soy sauce
- 2 tsp. Shaoxing Cooking Wine -- ordinary rice wine is okay, but not as good
- 1 Tbsp. mashed and finely minced garlic
- 1 Tbsp. mashed and finely minced ginger
- 1/2 of a green onion, thinly sliced
- 3-6 Red Hot Chili Peppers -- genuine Tabasco peppers work really great.
- 1 tsp. hot chili paste (optional)
- 5 Tbsp ketchup
- 1 Tbsp sugar
- 1/2 Tbsp salt
- 1 Tbsp Shaoxing Cooking Wine
- Vegetables: Not essential, but a very worthwhile addition:
- 10 spears of asparagus, cut off whole tips, 1-inch steep diagonal cut for the stems
- 1 stalk of celery - cut in thin diagonal slices
- 1 good size bamboo shoot - cut in long thin slices to compliment the other vegetables
- 6 Tbsp oil
- Dash of Toasted Sesame Oil
Boil a quart of water in your wok. Immerse all the veggies and boil rapidly until they reach peak color brightness. Immediately strain out into a bowl and set aside. Or you can do them in your microwave.
Put 5 tablespoons of oil into wok. Get it smoking hot and stir the shrimp until it is pink and done. This shouldn't take more than a couple of minutes - it all depends on the horsepower of your stove. Put onto plate and discard all excess oil and quickly clean the wok.
Heat 1 tablespoon of oil in wok . Get it smoking hot and toss in the hot peppers. Cook them for a minute, at most, until you are getting good whiffs of cooking chili. Add the other seasonings and stir for 15-20 seconds.
Add the sauce and stir to mix. Add back in the shrimp and veggies. Stir until you are sure it is all reheated. Give a quick dash of toasted sesame oil, then a quick stir.
Pour it out onto a nice, light colored or glossy black platter, so you can admire the colors.