Sichuan Shrimp in Hot Chilli Sauce
Ingredients:
1/2 lb or 10-12 large shrimps,
1 tsp soy sauce,
1 tsp rice wine,
Seasonings –
1 tsp minced garlic,
1 tsp minced ginger,
1 green onion; thinly sliced,
3 Red Hot Chilli Peppers,
1 tsp hot chilli paste,
For the sauce –
1/4 cup tomato ketchup,
1 tsp sugar,
1 tsp rice wine,
Salt to taste.
Vegetables –
1 small stalk of celery; diagonally cut into thin slices,
1 small bamboo shoot; sliced,
4-5 spears of asparagus; tips removed and chopped into inch size pieces,
1/4 cup vegetable oil,
1 tsp Sesame oil.
Method:
Boil some water in a pot and drop all the vegetables into it. Cook until vegetables are bright in color. Then strain and set aside.
In a wok, heat 3 tbsp of oil. Drop the shrimps and cook until they turn pink and cooked. Drain and set aside. To the same wok, add more oil if required, then add peppers and stir fry for a minute. Then add all the seasonings and stir for half a minute. Combine all the ingredients of sauce in a bowl, stir until sugar dissolves. Add this sauce to the wok. Stir in the shrimps and vegetables, cook for 2 minutes, pour sesame oil and serve.
