Collection: Sichuan Chili Bean Shrimp


Ingredients for 3 serving

  • 300g shrimp
  • 5g garlic finely chopped
  • 5g ginger finely chopped
  • 2 spring onion cut into fine pieces
  • 15g chili bean sauce
  • 15g tomato sauce
  • 30ml water / broth
  • 5ml soy sauce
  • 15g fermenting rice wine agent
  • 1 teaspoon Rice vinegar
  • Peanut oil for frying

Marinating ingredients

  • ½ tablespoon egg (beaten)
  • 5g fine tapioca starch
  • 5ml rice wine
  • Sprinkle of salt


  • Clean and remove shells from the shrimp and add some salt to the shrimps and mix well, leave for a mins and rinse with water. Add the marinating ingredients after drying the shrimps with paper towel. Leave aside to marinate for 10-15 mins.
  • Heat up some peanut oil to 170 °C and add the shrimps into the hot oil and immediately switch off the heat. Once the shrimps changed colour and turn red/orange, remove them from oil and leave aside to let the excess oil drip.
  • Heat up a frying pan or wok, add 1 teaspoon of oil to sauté ginger and garlic first, then add chili bean sauce, tomato sauce, and water / broth of your choice and bring to boil.
  • Add soy sauce, and fermenting rice wine agent (fermented sweet rice) and mix well.
  • Add the fried shrimp to the sauce and shimmer until the sauce reduced and thicken.
  • Add spring onion and stir fry quickly and add rice vinegar to the edge of the pan or wok before switching off the heat.
  • Serve with rice or noodles and enjoy!
Sichuan Chili Bean Shrimp

11 products