Szechuan Shrimps

There is a little authentic Chinese restaurant in Bank Square Market Model Town Lahore. The cook and owner there is Chinese.

It's a bit expensive for a small restaurant but the food there is the best Chinese I've had so far. Even better than Yum and X2. Word

My all time favorite two dishes over there were the Thai Fried Rice and Szechuan Shrimps.

I wanted to make the Szechuan Shrimps when I was in Pakistan but I couldn't for some reason. I made them yesterday.

So today I'll tell you all how to make Szechuan Shrimps. It's very easy and takes only 15 minutes.

Ingredients:

Shrimps 500 grams (pealed and de-vained)

4 spring onions diced

2 tablespoon minced ginger

2 tablespoon minced garlic

1 tablespoon ketchup

1 tablespoon chili sauce


1 tablespoon chili garlic sauce

1 tablespoon brown sugar

1 tablespoon rice vinegar

1/2 teaspoon salt

1/2 teaspoon Red chili flakes

1 tablespoon soy sauce

   

Add ketchup, chili garlic sauce, chili sauce, salt, vinegar, chili flakes, sugar and soy sauce. Mix everything and keep it aside.

Add 2 tablespoon of oil in a preheated wok. Spread it briefly on the sides.

Now add the minced ginger and garlic and cook for hardly a minute.  If you see your ginger and garlic burning add water instantly to save it. Around 1/3 cup of water would do.

Now add the spring onions and cook for two minutes. 

   

Add the shrimps now and cook them until the shrimps get pink from the outside.

Stir the sauce and add it in the wok. Cook it till your desired thickness. If you want more sauce you can add 1 tablespoon of ketchup, chili sauce and water.

   

Szechuan Shrimps are all ready to serve now. You can eat them with steamed/fried rice or noodles.

Szechuan Shrimps ladies and gentlemen. This is a tribute to that Chinese chef in Pakistan. I miss his food and the fact that he could understand/speak Urdu as good as me.