Recipe for Sichuan Chili Shrimp 
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Yield:
4
Ingredients:
Amount Ingredient
12 med -size fresh uncooked shrimp
1 tbl salt
2 tbl cornstarch
----------------- FOR THE BATTER ----------------
1 cup self-raising flour
1/2 cup cold water
1 tsp groundnut/peanut oil plus
Groundnut/peanut oil for deep frying
----------------- FOR THE SICHUAN SAUCE ----------------
3 tsp light soy sauce
3 tsp dark soy sauce
1/4 tsp salt
3 tbl white vinegar
3/4 cup Worcestershire sauce
1 tsp chili sauce (available at Chinese stores)
2 tsp oyster sauce
1/2 tbl sliced garlic
Thumb-size piece of ginger peeled and sliced
1 x red bell pepper cut into wedges
2 x scallions, mainly white - (to 3) cut into 1" slices
1 tsp dried chili flakes
2 tsp cornstarch mixed in
a little cold water for thickening
Instructions:
Instructions: Shell the shrimp, leaving the tail intact. Make an incision along the back of each shrimp and remove the black vein, being careful not to split the shrimp too deeply, because otherwise they will curl during cooking. Wash the shrimp thoroughly under cold running water, and pat dry with paper towels. Sprinkle with the salt and return to the refrigerator for at least 1 hour.

Place under cold running water for 10 minutes, pat dry with paper towels and return to refrigerator again for a further hour. This process helps to firm up the shrimp. Dust all over lightly with cornstarch.

Make the batter: Mix the flour and water into a smooth batter that will hold onto the back of a wooden spoon. Stir in the oil.

Heat the peanut oil in a wok, until the oil just begins to smoke. Dip the shrimp one at a time into the batter, wipe off the excess, and deep-fry until golden brown. Set the shrimp aside.

Combine the Sichuan sauce ingredients and set aside.

Drain off the oil leaving 2 tablespoons of groundnut oil behind in the wok. Heat the oil and saute the garlic, ginger, bell peppers, scallions and the chili flakes for about 1 minute. Add 1 cup of the Sichuan sauce and toss together over high heat for about 30 seconds. Stir in the cornstarch thickening, add the shrimp to toss through and, finally, stir in the sesame oil to glaze.

This recipe yields 4 servings.

Comments: The people of Sichuan (Szechwan) like their dishes hot and spicy. Pork, chicken and shrimp are almost always cooked until fragrant with Sichuan (Szechwan) peppercorns or sizzling with freshly crushed dried or fresh chilis.

The interesting thing about many Sichuanese (Szechwanese) dishes such as this is that the spices are so integrated that the searing heat of the chilis is tempered by accompanying ingredients to create full-bodied flavors that are harmonious and well mannered as well as spicy hot.

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