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Szechvan Shrimp

Submitted by West Africa Cooks on Mon, 2016-08-01 12:21


4 Servings
Prep time
Cooking time
Total time


Szechvan Shrimp serve immediately


1 cup
minced scallions (or onions)
1⁄2 cup
minced bamboo shoots (or beansprouts)
3 tablespoons
3 cloves
garlic (large minced if desired)
1⁄2 cup
1 tablespoon
soy sauce
2 tablespoons
1 tablespoon
cornstarch (optional)
1 tablespoon
liquid hot pepper sauce
1⁄2 cup
Planters Peanut Oil
1 pound
shelled and deveined raw shrimp
1 teaspoon
minced fresh or ground ginger root
3 tablespoons
Dry Sack Sherry
1 1⁄2 teaspoon
sesame oil (or 1 tbsp. toasted sesame seeds)


How to make Szechvan Shrimp?

Combine scallions, bamboo shoots, ginger, garlic and pepper sauce in a small bowl.
In second bowl, combine sugar, ketchup, sherry, soy sauce, and sesame oil (or sesame seeds).
In third bowl, mix cornstarch and water.
Heat oil in wok or large skillet to 400°F. Have ready a large strainer with a bowl underneath. Add shrimp to hot oil, stirring until done, about 2 minutes. Pour oil and shrimps into strainer to drain.

Heat 2 tbsp. oil in wok or skillet over high heat. Add scallion mixture and stir fry 1 minute. Add drained shrimps and stir fry 30 seconds more. Pour in ketchup mixture. Stir for another 30 seconds. Add cornstarch mixture (if used) to wok. Stir until slightly thickened. (Add bean sprouts, if used, to heat).
Serve immediately.

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