Sunday, May 5, 2013

Szechuan Prawns



Szechuan cuisine from Sichuan region of China is relished in India. I am sure the recipes are tweaked for Indian tastebuds. I made my version of Szechuan Prawns which was loved by all. I am absolutely sure that this is not authentic. ;-)


Szechuan Prawns
Prawns/Shrimp Szechuan style
Ingredients
Marinate for at least 1/2 hour
1 lb shrimp/prawns, deveined, cleaned
1/2 tsp turmeric powder (optional)
1 tsp paprika for color
salt to taste
1 tbsp Soy Ginger Sauce

Whisk for making sauce
4 tbsp tomato ketchup
salt to taste
1 tbsp sugar
A splash of Soy sauce
1 tsp paprika
1 tsp rice vinegar
1/2 tsp Hoisin sauce
2 tbsp corn starch
3/4 cup water

Tempering
1 tbsp oil - preferably toasted sesame oil
2 red/dried chilies, chopped into 3-4 parts
2 tbsp ginger paste
2-3 spring onions, chopped

Garnish
1 spring onion, greens only cut diagonally

Suggested Accompaniment
Leeks fried Rice
or
Plain Rice
and
Green Chilies in Vinegar

Method
1. Marinate shrimp/prawns in the marinade. Refrigerate for at least 1/2 hour.
2. Whisk sauce till there are no lumps of corn starch.
3. Heat oil in a wok. Add dried chilies. As they sizzle, add ginger paste. Saute for 1 minute. add spring onions. Saute again for 1 minute.
4. Add marinated shrimp along with the marinade. Let it cook.
5. Add sauce mixture and stir till sauce thickens.
6. Adjust for salt if needed.
7. Garnish with spring onion greens.

Note -
1. Turmeric powder is definitely optional. I prefer it with any seafood or chicken.
2. Keep in mind that the Soy sauce, soy ginger sauce, hoisin sauce etc already have salt. Add your salt accordingly.
3. If you do not have soy ginger sauce, use 1 tsp ginger paste and few drops of soy sauce for the marinade.
4. If you do not have paprika, use any mild chili powder (like Kashmiri chili powder) which will add bright red color without adding too much heat.
5. You can dredge marinated shrimp/prawns in a spoonful of cornstarch - taking care to shake off excess marinade - add deep/shallow fry them before adding to the wok. It will surely taste tastier and crunchier but will also add calories. ;-)


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