How to Make Szechuan Spicy Shrimp

The secret to this shrimp dish is an Asian technique called "velveting" or "passing," in which the shrimp are submerged in hot oil for a second or two before stir-frying. This technique gives the shrimp a great texture. This recipe serves three to four people.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Chef's Knives
• Cutting Boards
• Measuring Cups
• Measuring Spoons
• Mixing Bowls
• Saucepans
• Woks
• 2 tsp. plum sauce
• 1 tsp. Asian chili-garlic sauce
• 4 to 5 c. peanut oil
• 1 tbsp. hoisin sauce
• 1 tbsp. minced fresh ginger
• 2 tsp. minced fresh garlic
• 3 whole red chiles de arbol
• 1 lb. shrimp
• 1/2 c. scallions - minced
• 2 tbsp. chili sauce
• 1 tsp. soy sauces

1. Mix the chili sauce, soy sauce, chili-garlic sauce (which is actually a paste) and plum sauce together in a small bowl.
2. Shell and devein the shrimp. When deveining them, make the cut through the back fairly deep. This will help them cook quickly and evenly.
3. Heat the oil in a medium saucepan to 375 degrees.
4. Submerge a few shrimp at a time, for 2 seconds only, and remove them immediately. Set the partially cooked shrimp on a plate. Do not drain them on paper towels.
5. Heat a wok or sauté pan over high heat for 3 or 4 minutes. Get it nice and hot.
6. Carefully ladle 2 or 3 tbsp. peanut oil from the saucepan into the wok or sauté pan.
7. Wait for the oil to start smoking gently (which will happen if the pan is hot enough). When it does, add the garlic, ginger, scallions and dried red chilies and stir-fry them for 30 seconds. Stir them constantly.
8. Add the shrimp all at once and stir immediately. Stir-fry the dish for another 20 seconds or so. The pan should sizzle rapidly.
9. Stir in the reserved sauce, toss everything together for about 20 seconds more, then turn it out on a serving platter.
10. Garnish with cilantro, if desired, and serve with steamed rice. Don't eat the dried chilies - they add flavor to the dish but shouldn't be eaten on their own.

Tips & Warnings

• This dish depends on high heat and requires complete attention while cooking. The ginger and garlic will tend to stick to the pan while frying, so stir them rapidly. When you add the sauce, watch the dish carefully - the sauce contains a lot of sugar that will scorch easily. When the sauce boils and everything is heated through, stop cooking.
• Don't use jumbo shrimp. The ideal shrimp is about as long as your index finger. The shrimp will cook very quickly and will continue to cook when they come out of the wok or pan, so avoid the urge to overcook them.
• Just about any long, red dry chile will work, including Thai chilies.
• Submerging the shrimp in hot oil is the key to the texture of this dish. The oil completely coats the shrimp and removes the moisture on the surface. Later, when the shrimp are stir-fried, their outsides become firm and "snap" when you bite them, but the shrimp remain moist.
• Whenever you work with hot oil and high heat, extreme caution is a necessity.
• Make sure all your motions are careful and deliberate and watch the oil carefully. Don't crowd the kitchen, and don't try to do anything else while you're cooking this dish.
• Let the oil cool completely before handling it and always use long-handled tools.