Whenever I am back in Hong Kong at home, I really like to take advantage of the fact that I have a huge kitchen and plenty of counter space to work with. I love my kitchen back in Orange County but it can be challenging to cook and blog from there. Today, I am going to show you step-by-step instructions on how to make my famous Szechuan Spicy Shrimp. All my friends know that when they come over for dinner, I will most likely make this dish or cook it upon request. It is definitely a favorite!
Typically, most blogs will list the ingredients and the method and show some pictures so you can figure it out for yourself. I would like to do things a bit differently and just post each step one by one for you to follow. It is Szechuan Shrimp made easy! Just trying something new for today.
Clean approximately 1 – 1 1/2 lbs of shrimp. Cut off all the legs.
Mince 3 cloves of garlic to fill one medium size ramekin
Mince 1 piece of ginger to fill one medium size glass ramekin
Dice up 8 small onions
For onions, I used small red onions that are readily available in Hong Kong wet markets or supermarkets. In addition, you can use shallots.
Chop green onions as suited to your taste. I don’t like to out too much as the taste can overpower. Here, I chopped enough to fill a small size glass ramekin
Add oil and stir fry the garlic, ginger and onions together in a wok
Mix in a tablespoon of your favorite chili sauce and then set aside
Stir fry the shrimp with two teaspoon of salt in a separate wok or pan and set aside when done. Mix in the sauce with the shrimp together on medium heat for 5 minutes and serve!
NOTE: I am working on publishing a cookbook at the moment so if you want more details on ingredients and full recipe, please buy my cookbook when it comes out. I will keep everyone updated as to when that will happen.