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.

Chicken Manchurian

I want to introduce you all to Hirra Pervaiz and her amazing blog.

Below is the link to her blog which I am sure will leave all of you foodies in awe and you will absolutely love it.
https://ticklethosetastebuds.blogspot.com

She is great in a lot of ways and YES she makes desserts. Everything she makes is beautifully photographed and I'm a huge fan.

Today I am making Chicken Manchurian and I took the recipe from her. So whatever you will read and see today is 99% of her recipe with 1% of my stuff. Below is the link to her recipe:
http://ticklethosetastebuds.blogspot.com/2015/02/chicken-manchurian.html

I'm not Chinese but I love Chinese food and the most eaten Chinese recipe is Chicken Manchurian.

The name is weird as hell. I mean I wouldn't even give this name to someone I hate but this is bliss to be honest.

Time to teach you all how to make the best Chicken Manchurian in the whole world.

Before I tell you the whole thing step by step let me explain this to you first.

Chicken Manchurian you eat in most of the restaurants is bogus. There are 3 phases in making Manchurian.

1. Frying the boneless chicken after coating it in batter.
2. Making or buying the chili paste.
3. Preparing the gravy.

For chicken batter you need

1 egg

500 grams boneless chicken

1 teaspoon salt

1 teaspoon pepper

2 tablespoon flour

1 tablespoon cornflour

1/2 tsp baking powder

Season the boneless chicken with salt and pepper. 

Put baking powder, flour and corn flour on the chicken and mix. Then add an egg and mix again.

Set it aside and let it marinate in peace.

Now let's start phase 2 which is the gravy part. You need

1 cup ketchup

3/4 cup chicken stock

5 garlic cloves chopped

1/2 cup chili sauce

1 tsp salt

1.5 teaspoon red chili powder

2 teaspoon Chinese salt

3 teaspoon brown sugar

4 green chilies sliced and deseeded

Now put some oil in a pan and deep fry the coated chicken until they are golden crispy. Take the chicken out when it's done and drain the oil. Figure yourself how to do it you are not kids.

Drain or dry the chicken. Fry the garlic cloves in 1 tablespoon oil for a minute and add the chicken.

Then add the chili sauce and cook for 1-2 minutes. Add the chicken stock and bring to a boil.

Add the ketchup, salt, spices and the sliced green chilies. 

Mix them together and cook till your desired thickness. Chicken Manchurian is ready to be served.

Serve it with noodles, boiled rice or fried rice. As I am a Kashmiri I would prefer fried rice. Chicken Manchurian ladies and gentlemen.

'Ca Chien Sot CA' - ' Fried Fish in Tomato Sauce'

'Ca Chien Sot Ca' let me say it again for you 'Ca Chien Sot Ca' I don't even know WTH is that but according to google this means 'Fried Fish in Tomato' which is also the name of my experiment today.

Time to teach ya'll how this Chinese beauty is made.


You need 1 kilogram boneless fish and cut it cube like

2 medium finely chopped onions

3 tomatoes finely chopped 

1/2 cup tomato sauce

2 teaspoon ginger garlic paste

1 teaspoon salt for gravy 1 teaspoon for marinade

1.5 teaspoon black pepper for gravy 1 teaspoon for marinade

2 tablespoon cornflour

2 tablespoon soy sauce

1 tablespoon chili sauce

2 teaspoon vinegar

1 egg

1 cup water

1 tablespoon chopped coriander

 

Add 1 egg, 2 tablespoon cornflour,  1 teaspoon salt & 1 teaspoon back pepper to the fish and marinate for 15-20 minutes. Mix it gently with hands and not any utensil. It is okay to get your hands dirty at times if you know what I mean.

 

Blend the tomatoes, tomato sauce, soy, chili sauce, ginger garlic paste, vinegar, salt& pepper into a paste and set aside. BLEND BLEND

 

Put 1 cup oil in a pan to deep fry fish until crispy. CRISP CRISP. Beautiful, ain't it? 

  

Keep fish aside. Now add 4 tablespoon oil in a pan and sauté onions until transparent. 

Add paste & cook for 15 minutes. Add fish and cook for another 20 minutes on medium heat. If you think the gravy is burning then you can add 1/2 a cup water to let it cook for the mentioned time.

 

After 20 minutes it will be ready. If you want to spice it up you can add diced green chilies.

 

After great work & great decorative efforts (LOL JOKING) I give you 'Ca Chien Sot Ca' which apparently means 'Fried Fish in Tomato Sauce'.

This plate has been decorated specially for me maa. She is eating it right now and not giving a damn about the rest of the world. Mom ate the full late that's how I know it was tasty. TRY THIS AND GIMME FEED BACK.

COMMENT LAZY SOULS!!!