Shrimps with plum sauce
The heat of black pepper, bird’s eye chilies and ginger are balanced by the sweetness of plum sauce. Sichuan peppercorns give the shrimps a tingling sensation in the mouth and a subtle citrusy flavor.
Servings 3 people
Ingredients
- 500 grams shrimps (1.1 pounds) 10 to 12 pieces, peeled and deveined
- salt
- finely ground black pepper
- 2 tablespoons cooking oil
- 1 teaspoon Sichuan peppercorns toasted in an oil-free pan and ground to a powder
- 2 cloves garlic peeled and chopped
- 1 half-inch knob ginger peeled and chopped
- 2 bird’s eye chilies finely sliced (scrape off the seeds for less heat)
- 1 small carrot peeled and thinly sliced
- 1 bell pepper deseeded and diced
- rice vinegar
- rice wine
- soy sauce
- ¼ cup plum sauce
- finely sliced scallions to garnish
- toasted sesame seeds to garnish
Instructions
- Place the peeled and deveined shrimps in a bowl and sprinkle lightly with salt and black pepper. Toss.
- Heat the cooking oil in a wok.
- Saute the powdered Sichuan peppercorns, garlic, ginger and chilies for two minutes.
- Turn up the heat. Add the carrot and bell pepper to the wok. Sprinkle in a little salt and black pepper. Stir fry for a minute.
- Add a generous splash each of rice vinegar and rice wine, and a tiny drizzle of soy sauce.
- Stir in the plum sauce and allow the mixture to come to a simmer.
- Throw in the shrimps. Toss the shrimps in the sauce for two to three minutes, or just until done.
- Scoop the shrimps and sauce into a bowl. Garnish the Szechuan shrimps with plum sauce with toasted sesame seeds and finely sliced scallions before serving.
