Spicy Szechuan Shrimp Stir-Fry
Ingredients
- 500g medium shrimp, shelled with tail on
- 2 tsp baking soda
- 150g bamboo shoots, sliced
- 1 carrot, sliced
- 6 shiitake mushrooms, chopped
- 6 dried chilies, cut into 1cm pieces
Sauce
- 1 tbsp cooking oil
- 1 tsp sesame oil
- 2 cloves garlic, smashed
- 1cm ginger, sliced into matchsticks
Marinade
- 3 tbsp chili sauce
- 2 tbsp plum sauce
- 1 tbsp tomato sauce
- 2 tbsp honey
- 50ml water
- 1 tsp salt
- 1/2 tsp black pepper powder
- 2 tbsp cornstarch
Preparation
Soak shrimp in a mixture of water and baking soda for 30 minutes until even, then rinse with running water to make shrimp crispy.
Mix all marinade ingredients except cornstarch and stir well, coat shrimp with the marinade for 10 minutes, then add cornstarch and mix thoroughly.
Heat cooking oil and sesame oil together, sauté garlic and ginger until fragrant, add marinated shrimp, shiitake mushrooms, bamboo shoots, and carrot, cook until shrimp is done, then add chili pieces and serve.
