Spicy hot, sweet and subtly tangy, these Szechuan shrimps with plum sauce takes 10 minutes to prepare and under seven minutes to cook.
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Szechuan Shrimps With Plum Sauce

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 3
Author Connie Veneracion

Ingredients

  • 500 grams shrimps (10 to 12 large pieces), peeled and deveined
  • salt
  • finely ground black pepper
  • 1 teaspoon Szechuan 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
  • 1/4 cup plum sauce (I used Lee Kum Kee)
  • 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.