Szechuan style Shrimp

 Szechuan style Shrimp

The days are really getting cold in here and nights are even colder. You need something hot and spicy or maybe a bowl of warm soup to keep yourself warm. I love soups but sometimes I indulge in something that is hot n spicy as well as fast to prepare so that the rest of the time I can wrap myself in a shawl and enjoy watching movies.

This is an Indo-Chinese version of Szechuan shrimp and though the recipe has got a number of ingredients but the cooking time is really fast. 

Szechuan style Shrimp

 Szechuan style Shrimp

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Recipe serves 2-3 people

  • 10-12 medium-sized tail-on shrimp cleaned and deveined
  • 1 medium egg whisked
  • 1 tablespoon corn flour
  • 1 tablespoon all-purpose flour
  • 1 tablespoon finely minced garlic
  • 1 teaspoon finely minced ginger
  • 1 cup red,green,yellow bell-peppers cubed
  • ½ cup red onions cubed
  • 2-3 stalks of green onion (green and white separated)
  • 3-4 dried red chillies cut into long strips
  • 1 teaspoon tomato ketchup (optional)
  • 2 tablespoons Szechuan sauce
  • Few drops of sesame oil
  • 1 teaspoon white pepper powder
  • Salt to taste
  • Sugar to taste (optional)
  • Oil for deep frying 

 For Szechuan sauce

  • 2 tablespoons red chilli paste (soak dried red chillies in water for an hour and grind to a fine paste)
  • 1 tablespoon finely minced garlic
  • 1 teaspoon finely minced ginger
  • 1 teaspoon vinegar
  • ¼ teaspoon soya sauce
  • ¼ teaspoon white pepper powder
  • 2 tablespoons white oil
  • 2-3 tablespoons water
  • Salt to taste
  • Sugar to balance the taste

 First we need to prepare the Szechuan sauce. Heat oil in a wok and add the minced garlic followed by minced ginger. Sauté for 2-3 minutes in a medium heat and then add the red chilli paste and continue to stir for 3-4 minutes until the raw flavor of the spices is no more and the oil starts to separate. Add salt to taste, white pepper powder, soya-sauce, vinegar and stir and add 2-3 tablespoons of water to get the sauce like consistency. Give a good mix and check for seasoning. You may need to add a little bit of sugar to balance the taste. The Szechuan sauce is now ready.

Szechuan style Shrimp

To prepare the shrimp take a bowl and mix in the whisked egg, salt, white pepper powder, corn flour and all-purpose flour and toss the shrimps in the marinade. Keep aside for 15 minutes. Heat oil in a wok and deep-fry the shrimps in batches, drain and set aside. In a separate wok heat 2 tablespoons of oil and add the minced garlic and ginger, cubes of red-green-yellow bell peppers, cubes of onion, strips of dried red chillies, sliced white portion of the green onions and sauté well for 2-3 minutes. Now add salt, the Szechuan sauce, few drops of sesame oil, ketchup if using and mix in well. Finally add the fried shrimps and toss. Serve hot in a platter and garnish with chopped green onions.

Enjoy with your favorite Chinese fried rice, noodles,steamed rice or as an appetizer.

Szechuan style Shrimp


To prepare the red chilli paste you may de-seed the chillies before grinding to make it less hot.You may prepare the Szechuan sauce days ahead and use it whenever needed.The sauce stays good for a month in the refrigerator. You may omit the whole process of making the szechuan sauce and use a store bought one. While sautéing the bell-peppers make sure they do not lose their crunch.

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  1. simplyfreshcooking says

    Hey Sonali! Thanks for stopping by my blog! It looks like you’re fairly new to the blogosphere like me… so welcome! I love your recipes and your site concept! Can’t wait to see more. :)


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